My keto egg muffins recipe is bite-sized, oven-baked egg cups loaded with low-carb ingredients (parmesan cheese, non-starchy veggies, and ham). This recipe is excellent for quick, grab-and-go breakfasts or snacks that fit a low-carb ketogenic, high-fat, and moderate-protein diet.
What ingredients are required to prepare keto egg muffins?
Seven ingredients are required to prepare the keto egg muffins recipe. They are mentioned below.
- 6 eggs: Six whole eggs are needed to prepare keto egg muffins. Whole eggs make the muffins rich and creamy. If you only want to use egg whites, use about 8–9 egg whites.
- 1 red bell pepper: You can also use other bell peppers like green or yellow.
- 6 cherry tomatoes: Before using cherry tomatoes in this recipe, don’t forget to remove the seeds, as it helps avoid excess moisture.
- 4 spring onion stalks
- 1 cup diced cooked ham: You can use any ham in this keto egg muffins recipe. Or you can also substitute it with cooked bacon, turkey, chicken, mushrooms, or spinach.
- 3 tbsp parmesan cheese: Parmesan cheese adds a sharp flavor and crisp texture to the muffins. Feel free to swap it with cheddar, gouda, or mozzarella based on preference.
- 2 tbsp olive oil: Oil is used for greasing the tray.
Which equipment is required to prepare keto egg muffins?
A big bowl, whisker, and baking tray are needed to prepare keto egg muffins.
3 steps to make keto egg muffins
- Break and add 6 whole eggs to a large bowl. Add a pinch of salt to the egg mixture and beat the mixture with a whisker.
- Now, grease the baking tray with 2 tbsp olive oil and add diced ham, chopped red bell pepper, chopped cherry tomatoes, and spring onions to each cup in the tray. I use a cooking tray with 6 cups.
- Then, add the egg mixture to the cups and grated parmesan on top. Bake for 10-12 minutes at 356°F (180°C). You can make keto bread to serve with these muffins.
Keto Egg Muffin Recipe Video
FAQ’s
Can I make these muffins dairy-free?
Yes, to make dairy-free keto egg muffins, omit the parmesan cheese or replace it with dairy-free cheese or nutritional yeast.
Why did my muffins deflate after baking?
Muffins only puff when they are cooked hot. After they cool down, they can deflate slightly. To minimize deflation, don’t overbeat the eggs, and let the muffins cool slowly after cooking.
Keto Egg Muffins Recipe
Equipment
- 1 Big Bowl
- 1 Whisker
- 1 baking tray
Ingredients
- 6 Eggs whole
- 1 Red Bell Pepper chopped
- 6 Cherry Tomatoes chopped
- 4 Spring Onion chopped
- 1 cup Ham
- 3 tbsp Parmesan Cheese
- 2 tbsp Olive Oil
Instructions
- Break and add 6 whole eggs to a large bowl. Add a pinch of salt to the egg mixture and beat the mixture with a whisker.
- Now, grease the baking tray with 2 tbsp olive oil and add diced ham, chopped red bell pepper, chopped cherry tomatoes, and spring onions to each cup in the tray. I use a cooking tray with 6 cups.
- Then, add the egg mixture to the cups and grated parmesan on top. Bake for 10-12 minutes at 356°F (180°C). Serve.
Video
Nutrition
