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Breakfast Egg Muffins are the perfect low-carb Keto breakfast muffins to start your day.  Easy to make, freezer friendly and completely customizable, these healthy egg muffin cup are the best Keto breakfast recipe to start your day.
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3.85 from 96 votes

Keto Breakfast Egg Muffins

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!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 12 people
Calories: 107.3kcal



  • 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


  • 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. 



  • 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.


Serving: 12g | Calories: 107.3kcal | Carbohydrates: 1.1g | Protein: 8.8g | Fat: 7.5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.1g | Cholesterol: 167.7mg | Sodium: 347.2mg | Potassium: 104.7mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 365IU | Vitamin C: 0.7mg | Calcium: 70mg | Iron: 0.8mg