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breakfast · American

Keto Egg Muffins

Portable, protein-packed mini frittatas baked right in a muffin tin. Make a batch on Sunday and breakfast is handled all week. Endlessly variable.

ketogluten-free
Prep10m
Cook20m
Total30m
Serves6
Leveleasy
Keto Egg Muffins

Photo by Kaitlyn Chow on Unsplash

Ingredients

6 servings
  • 8 large eggs
  • ¼ cup heavy cream
  • ½ cup cooked bacon or sausage (crumbled)
  • ½ cup shredded cheddar cheese
  • ½ cup spinach (chopped)
  • ¼ cup red bell pepper (diced)
  • 2 tbsp green onions (sliced)
  • ½ tsp garlic powder
  • salt and pepper salt and pepper (to taste)

How to Make It

  1. 1

    Preheat oven to 350°F. Grease a 12-cup muffin tin well with cooking spray or butter.

  2. 2

    Whisk eggs and cream together. Season with garlic powder, salt, and pepper.

  3. 3

    Divide bacon, spinach, bell pepper, and half the cheese evenly among the muffin cups.

  4. 4

    Pour the egg mixture over the fillings, filling each cup about 3/4 full. Top with remaining cheese.

  5. 5

    Bake 18–22 minutes until set in the center and lightly golden on top. Let cool 5 minutes before removing. Store in the fridge up to 5 days — reheat in the microwave for 45 seconds.