#1 Low Carb & Keto Diet App Since 2010
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prep time
15 min
cook time
20 min
ready time
35 min
The Best Keto Breakfast Egg Muffins
These Keto egg muffins are a fabulous breakfast recipe for the entire family. They are packed with proteins, healthy fats, and fiber, and they will keep you full for hours. It only takes about 15 minutes to prepare these beautiful muffins, which are perfect for busy mornings. We have added a small amount of feta cheese for a fantastic creamy flavor. You can replace the feta with the same amount of fresh goat cheese for equally delicious results. These muffins are best served warm, directly from the oven.
Mistakes to avoid when making Keto egg muffins.
To make the best Keto egg muffins, make sure to grease the cups with butter before adding the mixture. You can also use a muffin liner to prevent the mixture from sticking to the pan. Overfilling the muffin cups is another mistake to avoid. Fill each muffin cup to a maximum of three-quarters of the way full. Finally, leave the egg muffins in the pan to cool for about 5-10 minutes before removing them.
How to store Keto breakfast egg muffins?
Keto egg muffins are best when served warm. However, you can refrigerate the leftover muffins in air-tight containers. Heat in a microwave when ready to serve.
Net Carbs
1.3 g
Fiber
0.8 g
Total Carbs
2.1 g
Protein
6.4 g
Fats
11.7 g
138 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Egg
4 medium
Onion powder
0.25 tsp
Garlic powder
0.25 tsp
Salt
0.25 tsp
Black pepper
0.13 tsp
Cayenne
0.13 tsp
Spring onions
2 small - 3" long
Feta cheese
2 tbsp, crumbled
Cheddar cheese
50 g
Avocado, green skin
0.5 cup, cut pieces
Butter
2 tbsp
Recipe Steps
steps 5
35 min
Step 1
Crack the eggs into a large bowl. Add the onion powder, garlic powder, salt, pepper, and cayenne. Whisk well to combine.Step 2
Roughly chop the onions. Crumble the feta and shred the cheddar cheese. Peel and finely chop the avocado. Add the onions, feta, cheddar, and avocado to a bowl. Toss to combine.Step 3
Preheat the oven to 160°C (320°F). Grease a 6-cup muffin tin with butter. Divide the cheese mixture evenly between the prepared muffin cups.Step 4
Pour in the egg mixture. Bake for 20 minutes. When done, remove from the oven and cool for 10 minutes.Step 5
Serve the muffins immediately. They pair perfectly with tomatoes and fresh arugula. Optionally, serve with sour cream.
