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Keto Egg Muffins
Egg muffins are the perfect keto breakfast. Change them up with different cheeses, vegetables, and seasonings.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 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. The mixture will be liquid (obviously), so I like to use a measuring cup with a spout when pouring.
Bake until the muffins are set, puffed and lightly browned, and a toothpick inserted in center comes out clean, about 20 minutes.
Allow the muffins to cool for 5 minutes before enjoying.
Serving: 2breakfast egg muffins | Calories: 193kcal | Carbohydrates: 2g | Protein: 17g | Fat: 12g | Saturated Fat: 5g | Sodium: 330mg