Keto Egg Muffins – An Easy, Low-Carb Breakfast Recipe

These Keto Egg Muffins are not only delicious, but a great way to eat a low-carb breakfast when you are on the go!

They are made in muffin tins so that you can add whatever ingredients that you prefer. Not to mention that they store well in both the refrigerator and freezer!

Simply pull one of two of them out of the refrigerator and heat them up in the microwave. Within seconds, you will have a quick, healthy, and low-carb breakfast ready to go!

And if you are looking for a low-carb appetizer, be sure to make these Sausage & Cream Cheese Stuffed Mushrooms. They are absolutely delicious!

INGREDIENTS

Large eggs
Salt
Ground black pepper
Ground sausage, cooked
Diced onions
Diced green peppers
Shredded Cheddar cheese

*Feel free to add or omit any of your favorite breakfast items that you would prefer.

Suggested Ingredient Substitutions:

• bacon
• ham
• chorizo
• mushrooms
• chives
• green onion

INSTRUCTIONS

The first step in making Keto Egg Muffins is to prepare the muffin pan. Do this by spraying a 6 cup standard muffin tin with non-stick spray or use silicone muffin liners, set aside.

Then preheat the oven to 400°F.

Start preparing the eggs by cracking them in individual ramekins and placing them in a large mixing bowl. You do not want to crack the eggs directly in the mixing bowl in fear of egg shells or a bad egg spoiling the batch.

Once all of the eggs are in the mixing bowl, add salt and pepper and whisk until the eggs are light and fluffy.

Then add the eggs to the prepared muffin tin until each hole is half full. Then evenly divide the ground sausage, diced onions and diced green peppers among each muffin tin along with the whisked eggs.

Now top each Keto egg muffin with the shredded Cheddar cheese, evenly dividing them among the six cups.

Cooking Instructions

Place the muffin pan in the oven and bake for 12-15 minutes or until the eggs are cooked through.

Once you take the pan out of the oven, let the egg muffins sit in the pan for 3 minutes. You will notice that the eggs begin to deflate once exposed to room temperature air.

This is absolutely normal. The heat of the oven makes the muffins expand and when they begin to cool slightly the tops will drop.

After the muffins have had time to set, you will notice them loosening from the sides of the muffin pan. In ordewr to get them out whole, use a knife or sharp object to loosen the egg around the edges of each muffin.

If you used silicone liners, you will be able to skip this step.

Once all of the Keto Egg Muffins have been removed, serve warm.

Recommended Storing Instructions

These egg bites can be stored in the refrigerator for up to 5 days. However, be sure to let them cool completely before placing them in an air-tight container.

They can also be stored in an air-tight container in the freezer for up to 6 months. However, I recommend flash freezing them individually on a baking sheet before you add them in the same container.

This way you can easily take one or two out to thaw and eat.

Reheating Instructions

The best way to reheat the Keto Egg Muffins is to place them in the microwave with a damp paper towel. Heat on high heat for 30 seconds.

If you want to reheat frozen egg muffins, increase the time to 45 seconds. Then check the temperature of the muffins and continue to heat for an additional 14-30 seconds.

Enjoy! Mary

Follow My Facebook Page For Great Recipes For Two! I Cook For Two Facebook Page

To receive FREE recipes delivered directly to your email, be sure to sign up for the iCookfortwo newsletter. A sign up form is located in the middle of this article. If you have any questions, comments, or want to submit an idea for a recipe for two, feel free to email at mary@icookfortwo.com