Keto Egg Muffins
These keto egg muffins are the ultimate make-ahead breakfast—low in carbs, high in protein, and completely customizable with your favorite veggies, cheeses, and meats. Perfect for busy mornings or meal prep!
Ingrédients
- 6 large eggs
- 1/4 cup milk or heavy cream for keto
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced bell peppers
- 1/4 cup chopped spinach or kale
- 1/4 cup cooked bacon or sausage optional
- Salt and pepper to taste
- Cooking spray or oil for greasing muffin tin
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 6-cup muffin tin with oil or cooking spray.
- Whisk eggs and milk in a large mixing bowl until well combined. Season with salt and pepper.
- Stir in fillings — add bell peppers, spinach, cheese, and cooked bacon or sausage (if using). Mix well.
- Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18–22 minutes or until the egg muffins are set and lightly golden on top.
- Cool slightly, then remove from the tin. Serve warm, or store in the fridge for up to 4 days.