This Gal Cooks

Keto Egg Muffins (Two Ways)

Keto Egg Muffins are super easy to make and a perfect grab-and-go low carb option for breakfast. I’ve included two recipe options for you – Ham, Cheddar and Kale and Meat Lovers Pizza. Just grab a couple muffins on your way out the door and you’re good to go!

Did you make any new year’s resolutions? I know some people think they are lame but I think they are a great way to get your mind focused on a goal you want to reach. Maybe your goal is to exercise more, eat healthier, complete a Whole30, or try out the keto diet.

If you’re trying out the keto diet, these Keto Egg Muffins will help you stay on track in the morning. You can store them in your refrigerator and reheat them in your microwave. Or take them along to work with you and reheat them in the break room microwave. If you err on the side of not using a microwave, simply reheat the Keto Egg Muffins in an oven or countertop oven.

Making Keto Egg Muffins

You’ll need 10 large eggs (pastured if they fit your budget), a standard size 12 muffin pan, 12 standard sized cupcake liners, and cooking spray.

Spray the cupcake liners with cooking spray and then place into the muffin pan. Crack open 5 large eggs into a mixing bowl. Then add the ingredients for Ham, Cheddar and Kale Keto Egg Muffins and whisk together. After that, pour into 6 of the prepared cupcake liners. Then you’ll want to clean out the mixing bowl. After that, crack the remaining 5 large eggs into the bowl. Then add the ingredients for Meat Lovers Pizza Keto Egg Muffins to the bowl and whisk together. Finally, pour the mixture into the remaining prepared cupcake liners. Bake for 12-15 minutes at 400. The tops should be soft but firm. BOOM. Perfect Keto Egg Muffins. 

Keto Egg Muffins: Ham, Cheddar and Kale

Keto Egg Muffins: Ham, Cheddar and Kale

Yield: 6 muffins
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Keto Egg Muffins are super easy to make and a perfect grab-and-go low carb option for breakfast. Ham, Cheddar and Kale is full of nutrients from the eggs and kale and will keep you full until lunch time.

Ingredients

  • 5 large eggs
  • 3oz chopped ham
  • 1/2oz curly kale, chopped
  • 1.8oz shredded cheddar (use block cheese to avoid anti-caking agents found in pre-shredded cheese)
  • 1tsp fine sea salt

Instructions

  1. Preheat oven to 400 degrees.
  2. Spray 6 cupcake liners with cooking spray. Place the liners in a standard sized muffin pan.
  3. Place all ingredients into a mixing bowl. Whisk together and then pour equal amounts (about 1/4 C) into the prepared muffin pan.
  4. Bake at 400 degrees or until the tops are soft but firm.
  5. Cool the muffins on a wire rack.
  6. Store in the refrigerator for up to one week.

Notes

Bake the muffins in the same pan as the Meat Lovers Pizza keto egg muffins.

Nutrition content calculated using My Fitness Pal and is approximate. Substitution of ham used (I used leftover uncured spiral ham) and type of cheese used will alter nutrition content.

Recipe inspired by Life Made Sweeter.

Nutrition Information:
Yield: 6 Serving Size: 1 muffin
Amount Per Serving: Calories: 130 Total Fat: 8.7g Saturated Fat: 3.3g Cholesterol: 171.8mg Sodium: 497.1mg Carbohydrates: 2.2g Fiber: .3g Sugar: 1.1g Protein: 10.9g
Keto Egg Muffins: Meat Lovers Pizza

Keto Egg Muffins: Meat Lovers Pizza

Yield: 6 muffins
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Keto Egg Muffins are super easy to make and a perfect grab-and-go low carb option for breakfast. Meat lovers pizza is full of your favorite pizza flavors!

Ingredients

  • 5 large eggs
  • 1.5 oz uncured ham
  • 1.5 oz uncured turkey pepperoni
  • 2 tbsp Muir Glen Pizza Sauce
  • 2 tbsp chopped red onion
  • 2 oz shredded Monterey jack or Mozzarella cheese
  • 1/4 tsp garlic granules
  • 1/2 tsp fine sea salt

Instructions

  1. Preheat oven to 400 degrees.
  2. Spray 6 cupcake liners with cooking spray. Place the liners in a standard sized muffin pan.
  3. Place all ingredients into a mixing bowl. Whisk together and then pour equal amounts (about 1/4 C) into the prepared muffin pan.
  4. Bake at 400 degrees or until the tops are soft but firm.
  5. Cool the muffins on a wire rack.
  6. Store in the refrigerator for up to one week.

Notes

Bake the muffins in the same pan as the Ham, Cheddar and Kale keto egg muffins.

Nutrition content calculated using My Fitness Pal and is approximate. Substitution of ham used (I used leftover uncured spiral ham), pepperoni used (I used Applegate Naturals uncured turkey pepperoni) and type of cheese used will alter nutrition content.

Recipe inspired by Life Made Sweeter.

Nutrition Information:
Yield: 6 Serving Size: 1 muffin
Amount Per Serving: Calories: 130 Total Fat: 8.7g Saturated Fat: 3.3g Cholesterol: 171.8mg Sodium: 497.1mg Carbohydrates: 2.2g Fiber: .3g Sugar: 1.1g Protein: 10.9g

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9 comments on “Keto Egg Muffins (Two Ways)”

  1. These look perfect to make ahead for a busy week. Thank you for sharing!

  2. This is something I was looking for! We are trying to eat low carb now to get rid of extra pounds, and this looks like a great breakfast meal!

  3. These look great and I am looking forward to trying them when I have guests coming over. Thanks for sharing.

  4. Thanks for sharing these recipes. I’m on a keto diet and always looking for new recipes to try. Thank you for sharing this post with us at #OMHGWW!

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  7. We will really enjoy your awesome Keto Egg Muffins! Hope you are having a great week and staying warm. Thanks so much for sharing with us at Full Plate Thursday and come back soon!
    Miz Helen

    Rating: 5
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