KETO EGG MUFFINS RECIPE
Learn how to make egg muffins for a grab-and-go breakfast you can meal prep, with 15 flavor variations! You'll love this healthy keto breakfast egg muffin cups recipe.
Provided by Maya Krampf
Categories Breakfast
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease if using foil).
Nutrition Facts : Calories 124 kcal, Carbohydrate 2.5 g, Protein 6.7 g, Fat 9.7 g, SaturatedFat 2.9 g, Cholesterol 131.4 mg, Sodium 288.1 mg, Fiber 0.7 g, Sugar 1.2 g, ServingSize 1 serving
KETO BREAKFAST EGG MUFFINS
These keto egg muffins will make your morning prep so much faster. Just make ahead and reheat.
Provided by Laura
Categories Breakfast
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 375° F. Line a 12-count muffin pan with silicone liners or coat with non-stick cooking spray.
- In a large bowl or measuring cup, crack the eggs, add the salt and pepper, and whisk together.
- Fill each well halfway up with the egg mixture. Add the filling ingredients on top. If there's egg left over, pour it on top to fill the wells up to 3/4 full.
- Bake for 15 minutes or until the muffins are set (no jiggle when touched).
Nutrition Facts : ServingSize 2 muffins, Calories 124 kcal, Carbohydrate 2 g, Protein 11 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 310 mg, Sodium 507 mg, Fiber 1 g, Sugar 1 g
KETO EGG CUPS
An easy keto breakfast you can meal prep in minutes with just three ingredients - egg, ham and cheese! Keto egg cups are kid approved and a perfect egg muffin replacement.
Provided by Annie Lampella
Categories Breakfast
Yield 16
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees and spray muffin tins with cooking spray.
- Cut each slice of deli ham in half to create 16 ham slices and lay each half into the cavities of the muffin pans.
- Evenly sprinkle shredded cheese on top of each slice of deli ham.
- Crack an egg into each cavity. Sprinkle with salt and pepper.
- Bake at 400 degrees for 10 to 12 minutes or until egg is set.
Nutrition Facts : Calories 114 calories, Carbohydrate 1.1 carbs, Protein 11.9 grams of protein, Fat 6.6 grams fat
BAKED EGG CUPS - 8 WAYS
Baked Egg Cups - 9 Ways are the perfect low carb and protein packed breakfast. Best of all, they are super simple to customize and come together in less than 30 minutes!
Provided by Kelly
Categories Breakfast
Time 25m
Number Of Ingredients 3
Steps:
- Preheat oven to 375ºF and grease or line a 12 cup muffin pan with silicone muffin liners.
Nutrition Facts : ServingSize 1 egg muffin (base recipe), Calories 62 kcal, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 163 mg, Sodium 62 mg
KETO EGG CUPS
These delicious and portable keto-friendly cups are great at room temperature, making them the perfect on-the-go snack or lunch.
Provided by Food Network Kitchen
Time 45m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Position an oven rack in the center of the oven and preheat to 400 degrees F.
- Brush 6 standard muffin cups with the butter (the butter will pool on the bottom of the cups, but that's okay). Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Divide the mozzarella evenly among the cups. Repeat with the Parmesan, spinach and roasted red pepper.
- Whisk the eggs and cream in a large measuring cup or small pitcher; add some salt and a few grinds of pepper. Pour the egg mixture in each cup, making sure not to overfill.
- Bake until the eggs are set and wobble only slightly, 10 to 12 minutes (the eggs will continue to cook after they come out). Let cool 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and transfer to a plate for serving.
Nutrition Facts : Calories 460, Fat 35 grams, SaturatedFat 17 grams, Cholesterol 470 milligrams, Sodium 1680 milligrams, Carbohydrate 5 grams, Fiber 0 grams, Protein 33 grams, Sugar 2 grams
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