Name: Keto Breakfast Egg Muffins 3 Ways
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 8 large eggs; 1/4 cup cream (heavy); 1 teaspoon salt; 1 teaspoon black pepper; 3 cherry tomatoes (cut into quarters); 1/3 cup mozzarella cheese (shredded); 4 basil leaves (chopped); 1/2 cup Spinach, fresh (chopped); 1/3 cup Cheddar cheese (shredded); 1/2 cup Broccoli florets (chopped ); 1 oz Goats Cheese (crumbled); 4 Black Olives (chopped)

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Gluten Free Nut Free Low Carb Vegetarian Paleo Keto

These easy keto breakfast egg muffins are made with 3 different fillings for a tasty make ahead breakfast and a healthy breakfast on the go.

Delicious warm from the oven, these 3 flavour combinations for these egg muffins were also a hit once cold. The next day I was devouring the muffins in record speed.

For a keto vegetarian, these keto egg muffins are a great breakfast option as they are low in carbs and high in protein. Add cheese to the mixture to increase the protein and vegetables for fibre, colour and taste!

As well as being an easy keto vegetarian breakfast recipe, these egg muffins make great lunches with a side salad. Bake a batch and you can meal plan your breakfast and lunches for a couple of days.

How to make keto breakfast egg muffins

I used silicone muffin cases for easy removal from the muffin tin. And to prevent me having to scrap the egg muffins out of the tin and needing to soak it in the sink.

You can use any combination of cheese and vegetables for the egg muffins but I made these 3 flavour combinations baked in a 12-cup muffin tin making 4 muffins of each flavour.

3 flavour combinations

Cherry tomatoes, mozzarella, basil.
Spinach, Cheddar cheese
Broccoli, goat’s cheese, olives

I have listed the individual net carbs for the different fillings in the bottom of the recipe card.

Other egg muffin fillings to try

The great thing about egg muffins is that you can add any fillings or use leftover vegetables. Here's a few suggestions:

Asparagus
Feta Cheese
Jalapeno Peppers
Kale
Mushrooms
Roasted Red Peppers
Spices
Fresh herbs

egg muffins with 3 different fillings on a plate.

Recipe Tips & Suggestions

The muffins will rise when you remove them from the oven, then deflate as they cool.

Store the breakfast muffins in a sealed container in the fridge. They will last for 3 days.

These muffins can be frozen. Ensure you thaw them thoroughly before reheating them.

Are you looking for 30 Minute Meal Ideas?

More keto vegetarian breakfast ideas

Cranberry Waffles

Onion Bagels

Cream Cheese Pancakes

No Bake Granola Bars

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Keto Breakfast Egg Muffins 3 Ways

Breakfast egg muffins make a great keto vegetarian breakfast with these 3 different flavours.

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Breakfast

Cuisine Vegetarian

Servings muffins

Calories 98 kcal

Ingredients

Muffin Base

8 large eggs
¼ cup cream heavy
1 teaspoon salt
1 teaspoon black pepper

Tomato Filling

3 cherry tomatoes cut into quarters
⅓ cup mozzarella cheese shredded
4 basil leaves chopped

Spinach Filling

½ cup Spinach, fresh chopped
⅓ cup Cheddar cheese shredded

Broccoli Filling

½ cup Broccoli florets chopped
1 oz Goats Cheese crumbled
4 Black Olives chopped

Instructions

Preheat the oven to 200C/400F degrees.
Place silicon muffin cups in a muffin tray and give them a light spray with oil.
In a medium bowl, all the eggs, cream, salt and pepper. Whisk until combined.
Place the fillings into the muffin cases and pour the egg mixture over the fillings.
Bake for 20-25 minutes until the mixture is set in the middle.
Remove from the oven and let rest for 5 minutes before serving.

Notes

The nutritional information in the recipe card is the average for the whole recipe. The nutritional information for the different fillings are:

Tomato Basil: 83 calories, 6g protein, 6g fat, 1g carbs, 0.2g fibre, 0.8g net carbs

Spinach Cheddar: 91 calories, 6g protein, 7g fat, 0.5g carbs, 0.1g fibre, 0.4g net carbs

Broccoli Olive: 86 calories, 6g protein, 6g fat, 2g carbs, 0.7g fiber, 1.3g net carbs

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1muffinCalories: 98kcalCarbohydrates: 1gProtein: 6gFat: 7gFiber: 1g

Keyword egg recipes

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