Description
Keto Breakfast Egg Muffins are a delicious, low-carb breakfast option packed with protein and flavor, perfect for meal prep.
Ingredients
Scale
- 10 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne or more to taste
- 1 cup ham, diced
- 2 green onions, diced
- 1 large slice of red onion, diced
- 2 ounces cheddar jack cheese, shredded or diced
- 4 ounces cheddar or Monterey jack cheese, shredded or diced
Instructions
- Preheat your oven to 375 degrees Fahrenheit and spray a 12 count muffin pan with non-stick spray.
- Crack the eggs into a medium-sized mixing bowl or a large measuring cup. Add the salt, pepper, onion powder, garlic powder, and cayenne. Whisk to combine.
- Layer your diced ham, green onions, red onion, and cheese in the muffin pan, saving some for topping later.
- Pour the whisked eggs into the muffin tins, filling them almost to the top. Lightly stir each muffin tin to mix the ingredients.
- Top the muffins with the reserved ingredients and bake for 25 minutes.
- After baking, let the muffins sit for 1-2 minutes before removing them from the oven. Use a knife to gently lift each muffin out of the pan.
Notes
These muffins can be enjoyed warm or at room temperature. They are versatile and can be customized with different vegetables and meats.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 400mg