These egg muffins are the perfect breakfast! They are tasty and portable, and you can change them with different cheeses and veggies. They keep well in the fridge, so you can make a big batch and enjoy it for several days.
These egg muffins make an easy breakfast or snack. I make a batch every few days, refrigerate it, and briefly reheat the muffins in the microwave. Although I enjoy baked goods like keto blueberry muffins or keto French toast, a savory egg-based breakfast is more satiating. So, I often opt for keto breakfast casserole, shakshuka, or these delicious muffins.
Ingredients
Here's an overview of the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.
- Oil: For greasing the muffin cups.
- Eggs: I use large eggs in most of my recipes, this one included.
- To season: Black pepper, garlic powder, and red pepper flakes.
- Grated Parmesan: It's best to use finely grated parmesan and not coarsely shredded.
- Chopped scallions: I use the green part only.
- Cherry tomatoes: Choose small, firm tomatoes and slice them in half.
Variations
- You can experiment with different seasonings and cheeses. I've made these muffins with shredded sharp cheddar and seeded sliced jalapenos.
- I've also made them with crumbled feta, dried oregano, and black olives or sun-dried tomatoes. Both versions were excellent.
- Another tasty addition is cooked and crumbled bacon.
- I don't add salt to the mix. The parmesan (or feta) takes care of that. But if you use a less salty cheese, add a pinch of salt.
- Make them in different shapes! In the photos below, I made them in heart-shaped molds for a Valentine's Day breakfast. 🙂
Instructions
Just like salami egg cups, a big advantage of this recipe is that it's so easy to make. The detailed instructions for making these egg muffins are included in the recipe card below. Here are the basic steps:
You start by mixing the eggs and spices in a measuring cup. The spout will make the mixture easier to pour into the muffin cups.
Next, use a rubber spatula to mix in the cheese and scallions.
Pour the mixture into six greased silicone muffin cups. Divide the tomatoes evenly among the cups, placing them on top of the muffins.
Bake the muffins until set and puffed, for about 20-25 minutes in a 375°F oven.
Expert Tips
- It's best to bake these muffins in a lightly greased silicone muffin pan. That's the only type of pan that they reliably won't stick to. Another safe option is to use small ceramic ramekins and grease them well.
- I don't add any salt because the parmesan adds plenty. But you can add a small amount of salt if you'd like (the nutrition info will obviously change).
- As shown in the short video clip below, the muffins emerge from the oven puffed, and then slowly deflate. That's normal and expected.
Recipe FAQs
They do deflate, much like a souffle. Adding cheese helps to stabilize them and minimize the deflating. But they will always deflate to some extent. That's expected and normal.
They might. That's why I recommend using well-greased silicone molds when making them. If you opt for paper liners, make sure to grease them well.
No. There's no need to add flour to the mixture. The muffins are perfect without it!
Serving Suggestions
When I eat them as a snack, I simply grab one or two muffins and eat them - often straight out of the fridge.
When I serve them for breakfast, I like to add a small bowl of fresh berries. They also pair well with oven bacon, and it's convenient that both can be baked in a 375°F oven.
My husband, who enjoys spicy food, likes to drizzle them with hot sauce. And our youngest, The Picky Eater, tops hers with ketchup. We sigh and avert our eyes. 🙂
Storing Leftovers
This recipe scales easily - you can double it to make 12 muffins. Keep them in an airtight container in the fridge for up to 4 days. Reheat them gently in the microwave at 50% power. Or simply enjoy them cold!
You can also freeze these muffins in a single layer in freezer bags for up to three months.
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Recipe Card
Breakfast Egg Muffins with Tomatoes and Parmesan
Video
Ingredients
- Avocado oil spray
- 6 large eggs
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 6 tablespoons parmesan - grated
- ¼ cup scallions - chopped, green part
- ¼ cup cherry tomatoes - halved
Instructions
- Preheat your oven to 375°F. Line six muffin pan cavities with silicone cups and spray them with oil.
- In a large spouted measuring cup, whisk together the eggs, black pepper, garlic powder, and red pepper flakes. Using a rubber spatula, mix in the parmesan and scallions.
- Fill the prepared muffin cups almost to the edge. The mixture will be liquid (obviously), so I like to use a measuring cup with a spout when pouring.
- Top the muffins with the sliced tomatoes, dividing them evenly.
- Place the muffin pan on a large baking sheet to catch any spills. Bake until the muffins are set, puffed, and lightly browned, and a toothpick inserted in their center comes out clean, about 20-25 minutes.
- Allow the muffins to cool in the pan for a couple of minutes until they are easier to handle, then release them from the silicone cups. Enjoy them immediately, or place them on a cooling rack for 10-15 more minutes before refrigerating them in an airtight container.
Notes
- It's best to bake these muffins in a lightly greased silicone muffin pan. That's the only type of pan that they reliably won't stick to. Another safe option is to use small ceramic ramekins and grease them well.
- I don't add any salt because the parmesan adds plenty. But you can add a small amount of salt if you'd like (the nutrition info will obviously change).
- The muffins puff up in the oven, then deflate when you take them out. This is normal and expected.
- This recipe scales easily. You can double it to make 12 muffins. Keep them in the fridge, in an airtight container, for up to 4 days. Reheat them gently in the microwave at 50% power. Or enjoy them cold!
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Leslie M. says
Just made these and they are delicious! Will definitely make again! Thank you for sharing!
Vered DeLeeuw says
You're very welcome, Leslie! I'm so glad you enjoyed these muffins.
Glenna says
These muffins are delicious!!..My husband is diabetic and I use your recipes regularly….I also try adding different low carb ingredients to the muffins ..I use a silicon muffin pan and they turn out great!! Thanks for all your delicious low carb recipes!!
Vered DeLeeuw says
Hi Glenna,
I'm glad to hear you're still making these muffins and that my website is useful to you! Thank you for your comments.
Katie says
I make these every week. They are perfect for a quick low-carb breakfast. I like the feta and oregano version best!
Vered DeLeeuw says
Yay! Glad you like them, Katie!
Glenna says
I made these Egg Muffins yesterday …delicious!!..I put some sweet pepper pieces and some onion in the muffins…I purchased a silicone muffin pan and the egg muffins turn out great!! I just spray olive oil spray into each muffin cup and pour in the egg mixture ..they come out perfect!!..This is an easy fun breakfast!!
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Glenna! Thank you for sharing your experience.