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–+ servings
Stack of 3 bitten egg muffins

Keto Egg Muffins

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 Muffins
Calories 395kcal

Ingredients

Base:

  • 12 Large Eggs
  • 1/2 Cup Heavy Cream
  • 1/2 Teaspoon Kosher Salt
  • Dash of Pepper

Bacon + Cheddar

  • 12 Oz Bacon sliced and cut into ¼” pieces
  • 1/2 Cup Onions chopped
  • 1/2 Cup Sharp Cheddar Cheese shredded

Fajita

  • 12 Oz Breakfast Sausage no sugar added + casing removed
  • 1 Tablespoon Mild Tasting Oil (see notes below)
  • 1/2 Red Bell Pepper chopped
  • 1/2 Cup Yellow Onion chopped
  • 1 Tablespoon Keto Taco Seasoning or no sugar added taco seasoning
  • 1/2 Cup Pepper Jack Cheese shredded

Veggie:

  • 2 Tablespoons Mild Tasting Oil (see notes below)
  • 1/2 Cup Yellow Onion chopped
  • 3 Cups Spinach or Kale chopped I used a combo
  • 1/2 Cup Cherry Tomatoes sliced
  • 1/2 Cup Mozzarella Cheese shredded
US Customary - Metric

Instructions

Bacon + Cheddar:

  • Preheat oven to 350 F and grease a muffin tin with cooking spray.
  • Add sliced and cut into ¼” pieces bacon (12 Oz) to a skillet and cook through.
  • Move to paper towel lined plate.
  • Remove all but 1 tablespoon of bacon fat, and add chopped onion (1/2 cup) to saute until translucent.
  • Meanwhile, combine eggs (12 large in size), heavy cream (1/2 cup), salt (1/2 teaspoon) and a dash of pepper in a bowl.
  • Stir in shredded cheese (1/2 cup), bacon and chopped onions.
  • Pour mixture into prepared muffin tins
  • Bake in the oven for 20-25 minutes, or until the center is set.
  • Serve warm and enjoy!

Fajita

  • Preheat oven to 350 F and grease a muffin tin with cooking spray.
  • Add breakfast sausage (12 Oz) to a skillet and cook while breaking it up with the back of your spoon. Cook until the sausage is no longer pink.
  • Move to paper towel lined plate.
  • Carefully clean the skillet with a paper towel and add veggie oil (1 tablespoon).
  • Add chopped onion (1/2 cup) and chopped bell pepper (1/2) and saute until the onion is translucent.
  • Meanwhile, combine eggs (12 large in size), heavy cream (1/2 cup), salt (1/2 teaspoon), dash of pepper and low carb taco seasoning (1 tablespoon) in a bowl.
  • Stir in cheese (1/2 cup), sausage and veggies.
  • Pour mixture into prepared muffin tins.
  • Bake in the oven for 20-25 minutes, or until the center is set.
  • Serve warm and enjoy!

Veggie:

  • Preheat oven to 350 F and grease a muffin tin with cooking spray.
  • Add vegetable oil (2 tablespoons).
  • Add chopped (1/2 cup) onion and cook until translucent.
  • Add chopped spinach (3 cups) and/or kale, and cook until wilted. You may need to do this in batches depending on your pan size.
  • Meanwhile, combine eggs (12 large in size), heavy cream (1/2 cup), salt (1/2 teaspoon) and a dash of pepper in a bowl.
  • Stir in cheese (1/2 cup), cooked veggies, and sliced tomatoes (1/2 cup).
  • Pour mixture into prepared muffin tins
  • Bake in the oven for 20-25 minutes, or until the center is set.
  • Serve warm and enjoy!

Notes

  • Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
  • This recipe stores beautifully in the freezer!
  • The nutritional information is based off 1 of the BACON+ CHEDDAR egg muffins, if you make 12 muffins from this recipe. The other variations will have different slightly different nutritional breakdowns.

Nutrition

Calories: 395kcal | Total Carbohydrates: 4g | Protein: 17g | Fat: 34g | Sodium: 639mg | Fiber: 1g | Sugar: 2g | Net Carbs: 3g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com