Keto Breakfast Egg Muffins 3 Ways
Breakfast egg muffins make a great keto vegetarian breakfast with these 3 different flavours.
Servings: 12 muffins
- 8 large eggs
- ¼ cup cream heavy
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cherry tomatoes cut into quarters
- ⅓ cup mozzarella cheese shredded
- 4 basil leaves chopped
- ½ cup Spinach, fresh chopped
- ⅓ cup Cheddar cheese shredded
- ½ cup Broccoli florets chopped
- 1 oz Goats Cheese crumbled
- 4 Black Olives chopped
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.
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.
Serving: 1muffin | Calories: 98kcal | Carbohydrates: 1g | Protein: 6g | Fat: 7g | Fiber: 1g