Looking for a quick and tasty way to start your Keto day? Look no further than these Egg Muffins! These bite-sized wonders are packed with protein, healthy fats, and veggies, making them perfect for meal prep, busy mornings, or satisfying snack attacks. They’re also freezer-friendly, so you can always have a delicious option on hand.
What are they?
Imagine mini omelets, conveniently baked in a muffin tin! These beauties are perfect for portion control and come together in just 30 minutes.
Why you’ll love them:
- Simple to make: Just whisk, pour, and bake!
- Customizable: Add your favorite meats, veggies, and cheeses.
- Portable and convenient: Grab and go for a satisfying breakfast or snack.
- Freezer-friendly: Make a big batch and enjoy them all week long.
Ready to get cooking?
Here’s what you’ll need: (Recipe yields 12 egg muffins)
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Ingredients:
- 12 eggs
- Salt and pepper
- Cooked and crumbled bacon (optional)
- Chopped vegetables (onion, peppers, mushrooms)
- Shredded cheese (mozzarella, cheddar, or your favorite)
- Spinach (optional)
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Instructions:
- Preheat your oven to 350°F (175°C).
- Whisk together eggs, salt, and pepper in a bowl.
- Grease a muffin tin with your preferred oil.
- Pour the egg mixture into each muffin cup, filling them halfway.
- Add your desired toppings (bacon, veggies, cheese, spinach).
- Bake for 14-16 minutes, or until the eggs are set.
- Let cool before enjoying!
Tips and tricks:
- Use fresh, block cheese for better flavor and melting.
- Experiment with different ingredients! Sausage, ham, shrimp, and various vegetables are great options.
- Freeze leftover muffins in an airtight container for up to 3 months.
- Reheat in the microwave for 25-30 seconds or use a toaster oven.
These Egg Muffins are a delicious and convenient way to stay on track with your Keto goals. So ditch the boring breakfast routine and whip up a batch today!
Keto Low-Carb Egg Muffins
These Keto Low-Carb Egg Muffins are the perfect quick and easy meal prep breakfast option. Loaded with bacon, cheese, and a variety of veggies, these egg bites are not only freezer-friendly but also ideal for on-the-go snacking.
Ingredients
- 12 eggs
- Salt and pepper to taste
- 6 slices of Butcher Box bacon cooked and crumbled
- ½ cup onion chopped
- ½ cup green pepper chopped
- ½ cup red pepper chopped
- ⅓ cup mushrooms chopped (any type preferred)
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese smoked cheddar recommended
- ½ cup fresh spinach finely chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk the eggs in a large bowl with salt and pepper to taste.
- Spray a 12-capacity muffin tin with cooking oil (olive oil preferred).
- Pour the whisked eggs into each muffin tin, filling each about halfway.
- Mix the bacon, onions, peppers, and mushrooms in a bowl (optional) before evenly distributing them into each muffin tin over the eggs.
- Top with shredded cheese.
- Bake for 14-16 minutes, or until the eggs are set. Allow additional time for firmer eggs.
- Cool completely before serving to prevent the edges from sticking to the muffin tin.
Notes
Notes
- This recipe yields 12 egg bites. For fewer servings, simply halve the ingredients.
- Opt for block cheese and shred it yourself for better melt and taste.
- Feel free to experiment with different cheese flavors.
- These egg bites can be frozen. Thaw overnight before use.
- Store in the refrigerator for up to 5 days.
Nutrition Information (per serving)
- Calories: 144
- Total Fat: 11g
- Net Carbohydrates: 2g
- Protein: 10g
