keto eggs muffins
These little protein packed keto eggs muffins are amazing!
Completely customizable, these egg muffins are like little mini frittatas and the best part is that you can make them ahead of time and when you need them, they are ready and waiting for you!
Why do I love these little egg muffin cups so much? Well, let me tell you!!
WHY KETO EGG MUFFINS ARE THE BEST!
●Breakfast Egg Muffins are so easy to make. When I say they only take five minutes to whip up, I really do mean that.
●These Breakfast Egg Muffins are completely customizable. Like bacon egg cups? Add bacon! Want a meat free egg muffin? Leave it out! Want three kinds of cheese and ham, bacon AND sausage in your low carb breakfast? Yeah buddy … go for it!!
●These Breakfast Egg Muffins are completely freezer friendly.
●These Breakfast Egg Muffins are low carb and Keto friendly. Looking to break up with those carb monsters and start your day off right with a low-carb breakfast recipe? Here you go…
●Did I mention completey portable and convenient? Um… yes please! Plus kids love them and these is very little mess when dealing with those little ones.. no jelly to smear everywhere, no milk to spill… just yummy eggy muffin goodness.
●These Keto Egg Muffins are the perfect grab and go low-carb breakfast .. even if you aren’t following a low-carb lifestyle. Either way, they are delicious!
To make these egg muffin cups, you will
HOW TO MAKE KETO EGG MUFFINS?
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.
Completely customizable, these egg muffins are like little mini frittatas and the best part is that you can make them ahead of time and when you need them, they are ready and waiting for you!
Why do I love these little egg muffin cups so much? Well, let me tell you!!
WHY KETO EGG MUFFINS ARE THE BEST!
●Breakfast Egg Muffins are so easy to make. When I say they only take five minutes to whip up, I really do mean that.
●These Breakfast Egg Muffins are completely customizable. Like bacon egg cups? Add bacon! Want a meat free egg muffin? Leave it out! Want three kinds of cheese and ham, bacon AND sausage in your low carb breakfast? Yeah buddy … go for it!!
●These Breakfast Egg Muffins are completely freezer friendly.
●These Breakfast Egg Muffins are low carb and Keto friendly. Looking to break up with those carb monsters and start your day off right with a low-carb breakfast recipe? Here you go…
●Did I mention completey portable and convenient? Um… yes please! Plus kids love them and these is very little mess when dealing with those little ones.. no jelly to smear everywhere, no milk to spill… just yummy eggy muffin goodness.
●These Keto Egg Muffins are the perfect grab and go low-carb breakfast .. even if you aren’t following a low-carb lifestyle. Either way, they are delicious!
To make these egg muffin cups, you will
◻Eggs
◻Salt and pepper
◻Onion powder
◻Garlic powder
◻Cayenne
◻Diced ham
◻Green onion
◻Shredded cheese
HOW TO MAKE KETO EGG MUFFINS?
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.
STORE AND FREEZE EGG MUFFINS
These little low-carb Breakfast Egg Muffins can stay in your refrigerator for up to a week and are also 100% freezer friendly
Enjoy!!
These little low-carb Breakfast Egg Muffins can stay in your refrigerator for up to a week and are also 100% freezer friendly
Enjoy!!
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