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    Home » Breakfast

    Published: Jan 8, 2021 · Updated: Apr 21, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads

    Keto Breakfast Egg Muffins - 3 Ways

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    Gluten FreeNut FreeLow CarbVegetarianPaleoKeto

    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.

    egg muffins in a baking tin

    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

    • 1
    • 2
    • 3
    Egg Muffin Flavours
    1. Cherry tomatoes, mozzarella, basil.
    2. Spinach, Cheddar cheese
    3. 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

    Breakfast Tomatoes

    Cream Cheese Pancakes

    No Bake Granola Bars

    This post may contain affiliate links. Please read my disclosure policy for more information.

    egg muffins

    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 12 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.

    YOUR OWN NOTES

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    Nutrition

    Serving: 1muffinCalories: 98kcalCarbohydrates: 1gProtein: 6gFat: 7gFiber: 1g
    Keyword egg recipes
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!
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    Hi, I'm Angela!

    I'm the creator behind all the tasty low carb & gluten free recipes at Keto Vegetarian Recipes. I live in sunny St Lucia with the husband, dogs & cats.

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