Enjoy these protein and flavor-packed Keto Egg Muffins for breakfast—or any time!
There are so many wonderful ways to prepare eggs, and this recipe for keto egg muffins is right up there with the best of them. You don’t need to follow a keto diet to enjoy these muffins for breakfast, lunch, midday or even late-night snacks. Any time is the right time to add more protein to your daily diet.
Mornings can be busy for some people, especially if getting children off to school or trying to get to an early meeting makes breakfast preparation difficult. Making a batch of egg muffins you can grab and go ensures you start your day with plenty of protein and other nutrients. That’s why I love this recipe.
It’s easy to double or triple this recipe and prepare plenty of these tasty little gems to store in the freezer. Since they can be heated from frozen, you don’t have to worry if you hit that snooze button accidentally on your alarm. I always try to keep at least one or two types of egg muffins in my freezer. After all, variety is the spice of life.
Why you’ll love these keto egg muffins
Let’s be honest. The last thing most people want to do is spend hours preparing food in the kitchen, not to mention cleaning up the mess. These little muffins require only a few minutes of preparation time, one mixing bowl, one whisk, and one muffin tray. Pop them in the oven, and 20 minutes later, you’ll have deliciousness in the palm of your hand.
They’re relatively healthy (you could always omit the bacon or swap in turkey bacon, if you wanted to), and you know that anytime you combine eggs, cheese, bacon, and spinach, you are in for a tasty treat. Keto egg muffins are the ideal make-ahead, take-on-the-run food for busy lifestyles. They can help you stick to a keto or low-carb diet when hunger hits, and with plenty of protein and fats on deck, you’ll be full all morning long.
How do I store leftovers?
Keto egg muffins can be refrigerated in airtight containers for up to 4 days or frozen for up to 3 months. Let them cool to room temperature before refrigerating and then chill them in the fridge for at least 6 hours before freezing. The frozen muffins can be thawed overnight in the refrigerator or reheated in the oven from frozen.
Serving suggestions
Because these keto egg muffins are ideal for busy mornings, I want to give you some other options to enjoy with them when you don’t have much time to prepare breakfast. These recipes can be prepared in advance and have excellent storage times. Mixed Fruit And Nut Energy Bites, Oatmeal Raisin Muffins, and Oatmeal Protein Balls can all be made in advance and frozen for up to 3 months. If you have time in the morning, or plan a day ahead, you can serve the muffins with some Fruit Kabobs (also great for on-the-go) and a side of Air-Fryer Breakfast Potatoes.
Ingredients
- 6 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cheddar cheese, shredded
- 1 cup cooked bacon, chopped
- 2 cups fresh spinach, roughly chopped
Instructions
- Preheat your oven to 350°F. Lightly grease a 12-cavity silicone muffin pan for easy release.
- Whisk together eggs, heavy cream, salt, and pepper in a medium bowl until smooth.
- Gently fold in the shredded cheddar, chopped bacon, and fresh spinach until they are evenly distributed.
- Divide the mixture evenly among the muffin cups, filling nearly to the top. Bake for 15-20 minutes or until the muffins are set and lightly golden. Allow them to cool for 5 minutes before removing.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment