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Easy to Make Keto Egg Muffins

Start the day off right with these tasty and satisfying Keto Egg Muffins. They are super easy to make, packed with yummy ingredients, and will help power you through the day. Made with eggs, onions, sun-dried tomatoes, mushrooms, spinach, and seasonings, these are a delightful breakfast treat. 

Start the day off right with these tasty and satisfying Keto Egg Muffins. They are super easy to make, packed with yummy ingredients, and will help power you through the day. Made with eggs, onions, sun-dried tomatoes, mushrooms, spinach, and seasonings, these are a delightful breakfast treat. 

Easy Keto Egg Muffins Pin

I’ll admit there are days when eating breakfast doesn’t happen because I don’t have time to make anything. We are always trying to get out the door, and there isn’t always time to prepare a hot breakfast. While I don’t always do it, I try to make an effort to meal prep and plan a little bit. It’s such a huge TIME-SAVER!!!  

I can make up a batch of these keto egg muffins and store them to enjoy throughout the week. They are a game-changer! My kids love them and I feel good knowing they have a healthy breakfast on busy mornings. They take under a minute to reheat and they make a terrific grab and go morning meal or snack.

Some of our other favorite meal prepping and breakfast on the go recipes are my Whole Wheat Pumpkin Muffins, Delicious Banana Bread Cookies, and Banana Bread Overnight Oats

Overhead photo of keto egg cups on white plates on a white marble background.

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WHAT DO I NEED TO MAKE KETO EGG MUFFINS

All you need is 8 ingredients plus any toppings you want to make these egg muffins. They are so flavorful; it’s hard to believe that is all you need.

Optional Topping Ideas:

  • Avocado
  • Tomato

Kitchen Items Needed:

Spinach in a bowl, sun dried tomatoes in a bowl, 4 whole mushrooms, 3 eggs and 2 green onions on a white marble background.

HOW DO I MAKE KETO EGG MUFFINS?

STEP 1: WARM THE OVEN AND PREPARE THE MUFFIN TIN

Preheat the oven to 350ºF (180ºC). Lightly spray a 6-cup capacity muffin tin with non stick oil spray ( or you can use a non stick muffin tin).

Spinach in a bowl, eggs whipped in a white bowl, bowl of spices, bowl of chopped sound dried tomatoes and a bowl of diced green onions and mushrooms on a white marble background.

STEP 2: PREPARE THE EGG MIXTURE AND FILL THE MUFFIN TIN

In a large mixing bowl, whisk together the eggs with the chopped vegetables, baby spinach and garlic powder. Season with salt and pepper according to your taste. Add the egg mixture halfway up into each hole of the muffin tin. Sprinkle shredded cheese on top if desired.

STEP 3: BAKE THE MUFFINS, ADD TOPPINGS, AND ENJOY!

Bake for 20 minutes, or until the muffins are golden brown and the eggs are cooked. Serve with the chopped avocado and tomato mix on top or whatever additional toppings you might enjoy!

Egg mixture with cheese in muffin tin.

KETO EGG MUFFINS VARIATIONS

There are many ingredients you can add to these egg muffins to change the flavors. Keep in mind, depending on what ingredients you add; they may not fit into your keto diet. So if you eat strict keto, be sure to consider that before adding any of these ingredients. Here are a few ideas to try out:

  • Cheese – Any kind of cheese you enjoy would be good. Mozzarella, cheddar, Colby Jack, or even feta would be great options. Just add a little bit too the batter or sprinkle on top before baking. 
  • Bacon – If you feel like you need some meat for breakfast, you aren’t alone! Cook some bacon and crumble it, then add to the egg mixture. It’s a tasty way to enhance the flavors. 
  • Hash Browns – Keep in mind that hash browns aren’t low carb at all. But if that doesn’t bother you, you can add some shredded hashbrowns to the eggs. It’s another way to keep them extra satisfying. 
  • Salsa – I like to use salsa as a topping. It’s incredible, and you don’t need a lot either. 
  • Sour Cream – Just add a dab or two of sour cream right before serving. So good!
  • Sausage – Brown some sausage and crumble it into the egg muffins. They taste like an omelet with the sausage and are so tasty. 

These are just a few ideas, but you can try out all sorts of foods with these egg muffins. Don’t be afraid to experiment and play around with this recipe. 

HOW LONG DO KETO EGG MUFFINS LAST?

You can prepare and bake these keto muffins, and they will last up to 4 days in the fridge. Give them time to cool before placing them in a container and make sure they are kept airtight in the refrigerator. Warm in the microwave and enjoy! Not only are the great for breakfast, but they also make an easy snack too. 

2 plates with keto egg muffins on them and a fork on the side.

SO TELL ME…

Are you good at eating breakfast? Do you prefer breakfast food that is more savory or sweet? Do you ever eat breakfast food for supper? What toppings will you add to these keto breakfast muffins?

Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great week!

Easy Keto Egg Muffins

Start the day off right with these tasty and satisfying Keto Egg Muffins. They are super easy to make, packed with yummy ingredients, and will help power you through the day. Made with eggs, onions, sun-dried tomatoes, mushrooms, spinach, and seasonings, these are a delightful breakfast treat. 
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6
Calories: 140kcal

Ingredients

  • 6 eggs
  • 3 spring onions chopped
  • 3-4 sun-dried tomatoes chopped
  • 4 portobello mushrooms or 5-6 white button mushrooms, chopped
  • 1 cup baby spinach
  • 1 teaspoon garlic powder
  • Salt & pepper to taste

Optional Toppings

  • 1 avocado chopped
  • 1 tomato chopped

Instructions

  • Preheat the oven to 350ºF (180ºC).
  • Lightly spray a 6-cup capacity muffin tin with non stick oil spray ( or you can use a non stick muffin tin).
  • In a large mixing bowl, whisk together the eggs with the chopped vegetables, the baby spinach, the garlic powder and season with salt and pepper according to your taste.
  • Add the egg mixture halfway up into each hole of the muffin tin.
  • Bake for 20 minutes, or until the muffins are golden brown and the eggs are cooked.
  • Serve with the chopped avocado and tomato mix on top or whatever additional toppings you might enjoy!

Notes

*
  1. Store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve. Enjoy!

Nutrition

Calories: 140kcal | Carbohydrates: 8g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 79mg | Potassium: 560mg | Fiber: 4g | Sugar: 3g | Vitamin A: 995IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 1mg
Recipe Rating