These egg muffins are perfect for breakfast! They are delicious and portable, and you can change them with different cheeses and veggies.
These egg muffins make a quick and easy breakfast or snack. They keep well in the fridge, so you can make a big batch and enjoy it for several days. 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, I have always felt that a savory egg-based breakfast is more satiating.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Eggs: I use large eggs in most of my recipes, including this one.
- Grated Parmesan: It's best to use finely grated Parmesan rather than coarsely shredded.
- Chopped scallions: I use only the green part.
- Cherry tomatoes: Select small, firm tomatoes and slice them in half.
Cheddar Jalapeno Variation
You can experiment with different seasonings and cheeses. I've made these muffins with crumbled feta, dried oregano, and black olives. I also made them with crumbled goat cheese and sun-dried tomatoes. Another tasty addition is ¼ cup of cooked and crumbled bacon.
But my favorite variation is the one shown below, where I use shredded cheddar and sliced jalapenos. The exact measurements I use for this version are included in the recipe card's notes section.
Instructions
Just like salami egg cups, a big advantage of this breakfast recipe is that it's so easy to make. The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Mix the eggs and spices in a measuring cup. 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 they are set and puffed, about 20-25 minutes at 375°F. Serve immediately.
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!
Glenna
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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!Recipe Tips
- It's best to bake these muffins in a lightly greased silicone muffin pan. That's the only type of pan they reliably won't stick to. Another safe option is to use small ceramic ramekins and grease them well.
- 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
I don't add salt because the Parmesan adds plenty. However, you can add a small amount of salt if you prefer (the nutritional information will obviously change).
The spout makes the mixture easier to pour into muffin cups.
Yes. They add pretty color to the muffins, but it's fine to skip them. If you like sun-dried tomatoes, you can use them instead.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently in the microwave at 50% power or enjoy them cold. You can also freeze the cooled muffins in a single layer in freezer bags for up to three months.
The image below shows the cheddar-jalapeno version leftovers stored in a glass food storage container with leftover bacon. 
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, conveniently, both can be baked in a 375°F oven. But to make things extra-easy, I often serve them with this quick microwave bacon.
The photo below shows a recent breakfast plate of two of the cheddar-jalapeno muffins, microwave bacon, and fresh berries.
Recipe Card
Egg Muffins, Two Ways
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 the 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 egg mixture is liquid, 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
Cheddar-Jalapeno Variation
- 6 large eggs
- ¼ teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup sharp cheddar, shredded
- 1 jalapeño, seeded and sliced (use gloves when handling jalapeños)
Helpful Tips
- It's best to bake these muffins in a lightly greased silicone muffin pan. That's the only type of pan they reliably won't stick to. Another safe option is to use small ceramic ramekins and grease them well.
- I don't add salt to the tomato-scallion version because the Parmesan adds plenty. However, you can add a small amount of salt if you prefer (the nutritional information 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 an airtight container in the fridge 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.