Go Back
–+ servings
Keto Egg Muffins Recipe
Print Recipe
No ratings yet

Keto Egg Muffins Recipe

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. 
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: keto
Keyword: Keto Egg Muffins Recipe
Servings: 2
Calories: 662kcal
Author: Nata

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.
    Keto Egg Muffins Recipe Step 1
  • 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.
    Keto Egg Muffins Recipe Step 2
  • Then, add the egg mixture to the cups and grated parmesan on top. Bake for 10-12 minutes at 356°F (180°C). Serve.
    Keto Egg Muffins Recipe Step 3

Video

Nutrition

Calories: 662kcal | Carbohydrates: 9g | Protein: 46g | Fat: 49g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 569mg | Sodium: 1724mg | Potassium: 830mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3123IU | Vitamin C: 92mg | Calcium: 198mg | Iron: 4mg