Breakfast Egg muffins are the perfect healthy, keto, portable breakfast. Change them up with different cheeses, vegetables, and seasonings.
Breakfast egg muffins are an easy, low carb and protein-rich breakfast or snack. I make a batch of them every few days, refrigerate them, and briefly reheat in the microwave before enjoying. If you have extra egg whites, egg white muffins are also very good.
How to make breakfast egg muffins
The recipe below is my favorite way to make breakfast egg muffins, but you can certainly experiment with different seasonings and cheeses.
I like adding red pepper flakes, Parmesan and scallions to the muffins. But I’ve made them before with sharp cheddar and seeded sliced jalapenos, or with crumbled feta and black olives. Both versions were excellent.
What pan to use to prevent sticking?
It’s best to bake these egg muffins in lightly greased silicone muffin molds. That’s the only type of pan that they reliably won’t stick to. Watch the video – I used heart shaped silicone molds because I made these for Valentine’s Day breakfast. But any silicone mold will do.
Is this a healthy recipe?
I believe it is. It’s basically eggs and cheese. So it’s keto, low carb, paleo and gluten-free. Eggs are very nutritious. And cheese, according to current research, is harmless for most healthy people.
How long can I keep these breakfast egg muffins?
The recipe scales easily. You can triple it to make 12 muffins. Keep them in the fridge, in an airtight container, for up to 5 days. Reheat them gently, in the microwave on 50% power. Or simply enjoy them cold!
More tasty breakfast recipes
Another great portable breakfast is these egg sausage muffins, made with a sausage “cup.” They are a bit more involved in terms of work, but they are excellent. And for a sweet high-protein breakfast, try these low carb protein muffins.
Breakfast Egg Muffins
- Nonstick spray (I use avocado oil spray)
- 4 large eggs
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup grated Parmesan
- 1/4 cup chopped scallions, green part
- Preheat oven to 375 degrees F. Place four silicone cups on an 8 inch square baking dish and spray them with cooking spray.
- In a medium bowl, whisk together the eggs, black pepper and red pepper flakes.
- With a rubber spatula, mix in the cheese and onions.
- Fill the prepared muffin cups, almost to the edge.
- Bake until the breakfast egg muffins are set, puffed and lightly browned, and a toothpick inserted in center comes out clean, about 20 minutes.
- Allow the breakfast egg muffins to cool for 5 minutes before enjoying.