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Keto Breakfast Egg Muffins are the perfect low-carb Keto egg muffins to start your day. Easy to make, freezer friendly and completely customizable, these healthy egg muffin cups are the perfect grab and go low-carb breakfast!
Here I am .. just a girl in love with her carbs. Unfortunately, carbs love me back so I am on a mission to add in some delicious low-carb, keto breakfast choices into my daily routine.
Not only are these keto egg muffins completely versatile and super tasty, they are an easy breakfast idea for busy mornings and are perfect for weekly meal prep. The ultimate grab and go low-carb breakfast!
I don’t know about you but I am juggling four bouncing dogs and an impatient coffee addiction in the mornings.
I simply don’t have time to whip up Breakfast Enchiladas with Poblano Sauce, Breakfast Casserole or a Maple Coffee Cake but I do have time to grab a Breakfast Egg Muffin as a run out the door.
These little protein packed keto eggs muffins are amazing!
Completely customizable, these egg muffins are like little mini frittatas and the best part is that you can make them ahead of time and when you need them, they are ready and waiting for you!
Why do I love these little egg muffin cups so much? Well, let me tell you!!
WHY KETO EGG MUFFINS ARE THE BEST!
- Breakfast Egg Muffins are so easy to make. When I say they only take five minutes to whip up, I really do mean that.
- These Breakfast Egg Muffins are completely customizable. Like bacon egg cups? Add bacon! Want a meat free egg muffin? Leave it out! Want three kinds of cheese and ham, bacon AND sausage in your low carb breakfast? Yeah buddy … go for it!!
- These Breakfast Egg Muffins are completely freezer friendly.
- These Breakfast Egg Muffins are low carb and Keto friendly. Looking to break up with those carb monsters and start your day off right with a low-carb breakfast recipe? Here you go…
- Did I mention completey portable and convenient? Um… yes please! Plus kids love them and these is very little mess when dealing with those little ones.. no jelly to smear everywhere, no milk to spill… just yummy eggy muffin goodness.
- These Keto Egg Muffins are the perfect grab and go low-carb breakfast .. even if you aren’t following a low-carb lifestyle. Either way, they are delicious!
To make these egg muffin cups, you will need:
- Eggs
- Salt and Pepper
- Onion Powder
- Garlic Powder
- Cayenne
- Diced ham
- Green onion
- Shredded cheese
HOW TO MAKE KETO EGG MUFFINS?
To make these Breakfast Egg Muffins, start by preheating your oven to 375 degrees and spraying a 12 count muffin pan with non-stick spray.
Crack your eggs into a medium sized mixing bowl or a large measuring cup, add spices and whisk to combine.
Turn your attention to the muffin pan and start layering your ingredients in the pan, leaving a bit of the ingredients off to the side to top your egg muffin cups at the end.
Carefully pour your whisked eggs into the muffin tins about half way, let settle and then add a little more.
You want your muffin tins filled almost all the way to the top. Once your muffin tins are filled, take a fork and lightly stir each of the muffin tins to mix everything together.
Top with reserved ingredients and bake for 25 minutes. Remove from the oven and let sit in the muffin tin for 1-2 minutes.
Run a sharp knife around the edge of the muffin tins and gently remove from the pan, using the tip of the knife under the muffin the gently lift out.
STORE AND FREEZE EGG MUFFINS
These little low-carb Breakfast Egg Muffins can stay in your refrigerator for up to a week and are also 100% freezer friendly.
Want to go buck wild? Make a ton of egg muffin cups one morning, wait until they are completely cool then wrap them up individually in plastic wrap, throw them in a large zip-top bag and freeze them up to three months.
To reheat, unwrap them from the plastic wrap and wrap them in a damp paper towel. Heat in the microwave in 15 second increments until warmed through.
PRO TIPS FOR MAKING BREAKFAST EGG MUFFINS
- Mixing your eggs in a large measuring cup is a huge convenience. It’s not so easy pouring eggs out of a mixing bowl. If you have a large 4 cup mixing cup or larger, I definitely recommend add you eggs to that to make pouring them into the muffin tins easier.
- Go wild on those ingredients and try different ways of preparing these Breakfast Egg Muffins. Suggestions? Spinach, tomatoes, red and green peppers, sausage, bacon, ham, different types of cheese and veggies, jalapenos, cilantro, sun-dried tomatoes … the possibilities are endless!
- Remember to run your knife around the edge of the tins before trying to remove them and then lift them gently with the knife tip under the bottom of the muffin. The remove from the tin easily but they are still eggs so they need a little extra love.
- You can use paper liners in your muffin tin but I find that the paper gets soggy if you are freezing your egg muffins or even keeping them in your fridge for a few days. Plan accordingly.
MORE EASY BREAKFAST RECIPES
Enjoy!!
If you’ve tried these Keto Breakfast Egg Muffins, please don’t forget to rate the recipe and let me know how you it came out in the comments below.
Share a photo of your creation on FACEBOOK, INSTAGRAM or save it to PINTEREST and tag #AWICKEDWHISK. I can’t wait to see your work!
Keto Breakfast Egg Muffins
Ingredients
Eggs
- 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
Egg Muffin Ingredients
- 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 / monteray jack cheese shredded or diced
Instructions
- To make these Breakfast Egg Muffins, start by preheating your oven to 375 degrees and spraying a 12 count muffin pan with non-stick spray.
- Crack your eggs into a medium sized mixing bowl or a large measuring cup, add spices and whisk to combine.
- Turn your attention to the muffin pan and start layering your ingredients in the pan, leaving a bit of the ingredients off to the side to top your egg muffin cups at the end. Carefully pour your whisked eggs into the muffin tins about half way, let settle and then add a little more. You want your muffin tins filled almost all the way to the top. Once your muffin tins are filled, take a fork and lightly stir each of the muffin tins to mix everything together. Top with reserved ingredients and bake for 25 minutes.
- Remove from the oven and let sit in the muffin tin for 1-2 minutes. Run a sharp knife around the edge of the muffin tins and gently remove from the pan, using the tip of the knife under the muffin the gently lift out.
Notes
PRO TIPS FOR MAKING BREAKFAST EGG MUFFINS
- Mixing your eggs in a large measuring cup is a huge convenience. It's not so easy pouring eggs out of a mixing bowl. If you have a large 4 cup mixing cup or larger, I definitely recommend add you eggs to that to make pouring them into the muffin tins easier.
- Go wild on those ingredients and try different ways of preparing these Breakfast Egg Muffins. Suggestions? Spinach, tomatoes, red and green peppers, sausage, bacon, ham, different types of cheese and veggies, jalapenos, cilantro, sun-dried tomatoes ... the possibilities are endless!
- Remember to run your knife around the edge of the tins before trying to remove them and then lift them gently with the knife tip under the bottom of the muffin. The remove from the tin easily but they are still eggs so they need a little extra love.
- You can use paper liners in your muffin tin but I find that the paper gets soggy if you are freezing your egg muffins or even keeping them in your fridge for a few days. Plan accordingly.
Nutrition
Update Notes: This post was originally published in January of 2019 but was republished with an updated recipe, new photos, step by step instructions and tips in February of 2020.
I would like to make these for sharing at a church social hour. Not everyone comes at the same time. Do you think it would be ok to put them in a crock pot to keep them warm for an hour or so? They sound wonderful and so many times there are so many sweets.
you may be ok, but i would worry because they are already cooked by the time you place them in the crock pot so they may become chewy with the extra heat
Recipe is easy to bake and taste great.
Thanks LaCrissa so glad you enjoyed them.
Theses are delicious , I made mine with bacon and cheese instead of ham and cheese. Love them.
So glad you enjoyed them Linda, my favorite is bacon and cheese as well, or sausage and cheese.
How do you store them separate? In a ziplock bag?
Yes, I let them cool and then transfer them to a large ziplock and pop them in the freezer 🙂
I made my own variations of these and froze them. Mine were still good even after 3 months in the freezer. I just finished my last one and am getting ready to make another batch. I love the ease of just grabbing one from the freezer and heating them in the microwave for quick breakfast. They taste great!
Im so glad you enjoy them Debbie. THey are pretty much limitless in the different ingredients you can add to them, and making them in advance is always great for that quick and easy snack.
I made these today and they came out fabulous. They were delicious and very filling. I also added chopped sweet peppers and chopped mushroom…Devine. Thank you for sharing this recipe.
So glad you enjoyed them, I also like to take mine for twist and add bell peppers and spinach!
Hi, so looking forward to trying this recipe! Just wondering if the nutrition information is for 1 or 2 egg bites? Thanks!!
Hello Rebeka, Thanks for stopping by and to answer you question the nutrition is for 1 egg bite.
Hi, want to make these for a work breakfast. Have you made ahead and reheated in oven or can I mix ingredients the night before and bake in morning? This will be a new favorite here!
Hi Lola! You can mix them all together and bake in the morning or make them and reheat them in the microwave for a few seconds! I eat these every week and they always come out great reheated.
Made these this morning. They are so good. I ate 2 and thought I ate more than serving size..Hehehe. turned around and counted rest of muffins. My husband ate 6!!! I guess that is a winner in our house if I can keep him out of the pan. Thanks
Hahaha Phyllis, I can’t count how many times I have done this to Heather. She makes them and walks out the kitchen to find me normally on my 4th before she can bag them up. So glad your family enjoys them as much as us.
Wow!! These turned out great. I ran into one smallish problem. I don’t wash my muffin pans after every use (I promise I”m not gross) so I used cupcake liners. I will NOT be doing that again when I definitely make these again. So glad I found this tasty recipe, it’s hard to find ready made things without onions…I’m allergic and my Honey hates them lol.
Thanks Karen, We are so happy you enjoyed them. Let me guess the liners to mush, well that’s what we experienced when we tried it. That is why we just use the straight pan. Hope they turn out better the next go round. They are also ingredient friendly, you can put whatever you like in them, except those pesky onions lol.
These are absolutely delicious; I love the ham in the egg muffins! I also made them using Italian sausage that had been thoroughly browned & any grease was squeezed out of the cooked sausage; along with the Italian sausage, I also added a pinch of Italian seasoning & a teeny pinch of thyme to the beaten eggs along with the sausage.
Thank you, Heather & Michael, for something different for our breakfast. I truly enjoyed scrolling through your food blog. It is beautifully done & a so easy to go through!
Thank you so Much Margo, I am so glad you all enjoy our egg muffins, my favorite are green peppers, spinach, and jalapenos. There are so many so many flavor combinations that make this a great base recipe to keep coming back to. Thanks again and have a great night.