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.
Servings: 2
Calories: 662kcal
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.
