There’s nothing worse than rushing through mornings with coffee in one hand and no time for something filling yet healthy. That’s exactly when these Keto Egg Muffins come to the rescue. They’re savory powerhouses that fit perfectly into any busy schedule or low-carb lifestyle. Back when Ben and I first started Savor And Pin, we tested so many recipes, but these egg muffins were a total success story—a true solution for people needing quick, nutritious, and easy breakfasts that actually keep your energy steady. They’re not just another morning meal; they’re a game-changer for anyone balancing work, family, and healthy eating without giving up flavor.
You can make a batch on Sunday and have your breakfast sorted for the week—no more grabbing a sugary coffee drink or sugar bomb pastry. These super quick, high-protein, and keto-friendly muffins are delicious, convenient, and perfectly balanced. Whether you’re into meal prep, on-the-go mornings, or just want something homemade and wholesome, they’re baked to perfection in muffin cups right from the oven. Every bite feels like a breakfast dream—simple, healthy, and satisfying enough to make them your new favorite grab-and-go breakfast idea.
Step-By-Step Instructions
1. Preheat Your Oven
Heat your oven to 350°F (175°C) and line a 6-cup muffin tin with silicone liners or lightly coat with nonstick spray.
2. Whisk the Eggs
In a medium bowl, whisk together the eggs and heavy cream until light, smooth, and slightly frothy. This mixture creates the fluffy base of your keto egg muffins.
3. Add the Flavor Fillings
Stir in the shredded cheddar cheese, chopped bacon, bell pepper, and onion. Season generously with salt and black pepper. Every mix-in adds color, texture, and protein.
4. Fill the Muffin Cups
Divide the mixture evenly into each muffin cup, filling them about ¾ full. The muffins puff beautifully while baking.
5. Bake to Perfection
Bake for 18–22 minutes, or until the muffins are set in the center and lightly golden around the edges.
6. Cool & Store
Allow the muffins to cool for 5 minutes before removing. Enjoy warm or store for later—these are made for meal prep magic!
Nutrition Facts (Per Serving – 1 Muffin)
- Calories: ~90
- Protein: ~9 g
- Carbohydrates: ~2 g
- Fat: ~10 g
- Fiber: 0 g
- Sugar: ~1 g
Ingredients
Method
- Start by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly from the start. Getting the temperature right is key to that perfect golden and fluffy finish.
- Grab your muffin tin and either grease it well or line it with silicone muffin liners for easy cleanup. Using liners keeps your muffins neat, organized, and helps with quick home cooking preparation.
- In a big bowl, crack six eggs, add a splash of heavy cream, and whisk until fully blended with no streaks of egg whites left. This step creates the smooth, creamy consistency needed for that perfect egg mixture.
- Now it’s time to build your delicious layers. Stir in shredded cheese, bacon, bell pepper, and onion. Season lightly with salt and pepper, then mix everything together until well combined for a rich, savory blend.
- Carefully pour the mixture into your muffin cups, filling each about two-thirds full. This gives them space to rise while baking and ensures even, neat muffins with a smooth mix and perfect texture once baked.
- Place the tin in the oven and bake for 18 to 20 minutes, until the tops are golden brown and set. A toothpick should come out clean when they’re done. Let them cool for a few minutes, then use a butter knife or offset spatula to gently loosen the edges. The result? Fluffy eggs, melted cheese, and a warm, irresistible breakfast ready to serve.
Notes
They’re perfect for meal prep — make them ahead and keep them in the refrigerator for up to three days.
When you’re ready to enjoy, simply reheat them gently in the microwave or warm oven until perfectly soft and fluffy again.
FAQs
1. Can I make these muffins dairy-free?
Yes! Replace the heavy cream with coconut milk and use dairy-free shredded cheese—or skip the cheese entirely for a lighter, dairy-free breakfast option.
2. What other mix-ins can I use?
Try cooked sausage, ham, spinach, mushrooms, jalapeños, or even leftover roasted veggies. This recipe is endlessly customizable for healthy, low-carb breakfasts.
3. How long do egg muffins last?
Store them in an airtight container in the fridge for up to 5 days. They reheat beautifully in the microwave for 20–30 seconds.
4. Can I freeze keto egg muffins?
Absolutely! Freeze in a single layer, then transfer to a freezer bag. They keep for up to 2 months. Reheat straight from frozen for a quick high-protein breakfast.
5. Are these egg muffins gluten-free and keto?
Yes—this recipe is naturally gluten-free, low-carb, and keto-friendly, making it perfect for anyone watching carbs or avoiding wheat.
6. Can I make a larger batch?
Definitely! Simply double or triple the recipe and bake in multiple muffin tins. These muffins are perfect for big families or weekly meal prep.
