Keto Egg Muffins Recipe
These Keto Egg Muffins are a quick, protein-packed breakfast that's perfect for busy mornings and weekly meal prep. Made with eggs, cheese, ham, and fresh vegetables, they're fluffy, flavorful, low in carbs, and easy to customize with your favorite fillings.
Equipment
- 12-cup muffin tin
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting Board
- Sharp Knife
- Cooking spray or butter
Ingredients
- 10 large eggs
- 1/4 cup heavy cream
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup diced cooked ham
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 green onions thinly sliced
- 1/4 cup finely diced red bell pepper
- 2 tablespoons chopped spinach optional
Instructions
- Preheat the oven to 375°F (190°C) and generously grease a 12-cup muffin pan with cooking spray or butter.
- Whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper until smooth and well combined.
- Divide the ham, cheeses, green onions, bell pepper, and spinach evenly among the muffin cups.
- Carefully pour the egg mixture over the fillings, leaving a little space at the top of each cup. Gently stir each muffin cup with a fork so the ingredients are evenly distributed.
- Bake until the egg muffins are puffed, golden around the edges, and fully set in the center.
- Allow them to cool in the pan for 5 minutes before loosening the edges with a knife and transferring them to a cooling rack. Serve warm or let them cool completely before storing.
