Keto Egg Muffins Food

9 KETO EGG CUPS

Steps:

• Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
• In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
• Whisk in garlic powder and thyme until combined. Stir in broccoli and cheddar. Divide evenly into muffin tins1 filling each about 2/3 full.
• Sprinkle with more cheddar if desired. Bake in preheated oven for 12-15 minutes, or until set.
• Whisk in garlic powder and buffalo sauce until combined. Stir in green onions. Divide evenly into muffin cups filling each about 2/3 full.
• Use a spoon to evenly distribute chicken into muffin cups (about 2-3 tablespoons each). Bake in preheated oven for 12-15 minutes, or until set. Serve with a drizzle of buffalo sauce if desired.
• Whisk in garlic powder and onion powder until combined. Stir in ham and cheddar cheese. Divide evenly into muffin cups filling each about 2/3 full.
• Top with more ham and cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
• Whisk in sesame oil until combined. Stir in kimchi, cheese and bacon (if using). Divide evenly into muffin cups filling each about 2/3 full.
• Top with more chopped kimchi & bacon if desired. Bake in preheated oven for 12-15 minutes, or until set.
• Whisk in garlic powder, onion powder and cream cheese until combined. Stir in cheddar cheese, chopped jalapeño and bacon. Divide evenly into muffin cups filling each about 2/3 full.
• Place 1 round jalapeño slice on top in each muffin cup, if desired. Bake in preheated oven for 12-15 minutes, or until set.
• Whisk in Italian seasoning until combined. Stir in mushrooms, peppers and spinach (Add sausage if using). Divide evenly into muffin cups filling each about 2/3 full.
• Bake in preheated oven for 12-15 minutes, or until set.
• Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
• Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
• Stir in sun-dried tomatoes, spinach, basil and cheese. Divide evenly into muffin cups filling each about 2/3 full.
• Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.
• Whisk in garlic powder and Italian seasonings until combined. Stir in tomatoes, spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
• Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

KETO BREAKFAST EGG MUFFINS

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).

KETO EGG MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until half-cooked, 3 to 5 minutes. Pat slices dry using paper towels and place 1 around the inside of each cup of a large, 6-muffin tin.
• Whisk eggs and milk together in a bowl. Fill each muffin cup halfway with egg mixture. Top each with a pinch of shredded Cheddar cheese.
• Bake in the preheated oven until set, 30 to 35 minutes. Remove from oven and top with any remaining cheese.

LOW CARB BREAKFAST EGG MUFFINS (25 MINUTES, VEGETARIAN)

Steps:

• Preheat the oven to 200°C/ 390°F.
• Wash and dice the bell pepper and onions, and put them in a large mixing bowl.
• Wash the spinach, lightly chop it and add it to the bowl as well.
• Add the eggs and salt. Mix well. Pro tip - crack the eggs separately before adding. That way if you get a dodgy one, it won't ruin the whole meal.
• Mix in the cheese to the batter.
• Add some hot sauce or curry powder.
• Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up ;)
• Pop the tray into the oven for 20 minutes or until the tops are firm to the touch.
• Bon Appetit!!

KETO EGG MUFFINS RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease if using foil).

LOW-CARB KETO BREAKFAST MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 8 muffin cups with cooking spray.
• Blend bacon, eggs, salsa, and almond flour together in a blender on medium speed until thoroughly combined, about 30 seconds.
• Pour mixture into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool 10 minutes before serving.

KETO BREAKFAST EGG MUFFINS

Steps:

• To make these Breakfast Egg Muffins, start by preheating your oven to 375 degrees and spraying a 12 count muffin pan with non-stick spray.
• Crack your eggs into a medium sized mixing bowl or a large measuring cup, add spices and whisk to combine.
• Turn your attention to the muffin pan and start layering your ingredients in the pan, leaving a bit of the ingredients off to the side to top your egg muffin cups at the end. Carefully pour your whisked eggs into the muffin tins about half way, let settle and then add a little more. You want your muffin tins filled almost all the way to the top. Once your muffin tins are filled, take a fork and lightly stir each of the muffin tins to mix everything together. Top with reserved ingredients and bake for 25 minutes.
• Remove from the oven and let sit in the muffin tin for 1-2 minutes. Run a sharp knife around the edge of the muffin tins and gently remove from the pan, using the tip of the knife under the muffin the gently lift out.

KETO EGG MUFFINS WITH HEAVY CREAM (GLUTEN FREE)

Steps:

• Preheat oven to 350°F.
• Heat the olive oil in a skillet over medium heat.
• Add the onions to the skillet and sauté for a few minutes until beginning to soften. Add the spinach to the skillet and sauté until wilted. Let cool.
• Whisk together the eggs, heavy whipping cream, garlic powder, and salt and pepper to taste in a bowl until well combined.
• Place a bit of the onion and spinach mixture in the bottom of 8 sections of a well greased muffin tin.
• Fill the secions of the tin ⅔ of the way full with the egg mix.
• Sprinkle some cheese and bacon on top of each of the cups.
• Bake for 20-25 mintues until cooked throughout.

BROCCOLI CHEDDAR MUFFINS (KETO + LOW CARB)

Steps:

• Preheat oven to 350 degrees F.
• Steam the broccoli until it has softened slightly.
• In a medium size mixing bowl combine the cream cheese, shredded cheese, and eggs. Stir in the broccoli.
• Fold in the coconut flour, baking powder, salt and pepper.
• Chill dough 10 minutes to allow the flour to absord the moisture. DO NOT SKIP THIS STEP.
• Lightly spray a standard 12 count muffin pan with cooking spray. Spoon the mixture into the pan and bake 15-17 minutes until the muffins have set.

KETO SAUSAGE EGG MUFFINS (LOW CARB)

Steps:

• Preheat oven to 350 degrees.
• Lightly grease the muffin tin with cooking spray.
• Make little patties (12 pieces) out of breakfast sausage and place each piece on the bottom of each cup of the muffin tin.
• In a bowl, beat the eggs, add heavy cream, salt, and pepper. Combine well.
• Pour the mixture over each cup (top of sausage piece), then place half a slice of cheese on top.
• Transfer the muffin tin to the oven and bake for 18-20 minutes until a toothpick inserted comes out clean.
• Drizzle with hot sauce on the top to add extra heat.