Keto Breakfast Egg Muffins

About This Recipe

Breakfast is often the trickiest meal to keep keto-friendly, especially when you’re in a rush. Traditional options like cereal, toast, or bagels are loaded with carbs, making them off-limits on a low-carb lifestyle. That’s where these Keto Breakfast Egg Muffins come in. They’re simple, versatile, and packed with protein and healthy fats—making them the ultimate grab-and-go breakfast for anyone following keto.

At their core, egg muffins are essentially mini crustless quiches baked in a muffin tin. Whisked eggs form the base, and then you can mix in a wide variety of low-carb add-ins—think bacon, sausage, cheese, spinach, bell peppers, mushrooms, or even jalapeños for a spicy kick. The combination possibilities are nearly endless, which means you can prep a batch once and enjoy different flavor variations all week long.

These muffins bake up fluffy, savory, and satisfying. Because they’re naturally portioned, they’re easy to track for macros and make a convenient option for meal prep. You can store them in the fridge for up to 4 days or freeze them for longer storage, reheating in the microwave or oven when needed. They’re also portable, making them perfect for work, school, or travel mornings when you don’t have time to cook.

From a nutritional standpoint, they check all the boxes for a keto-friendly breakfast. Eggs provide high-quality protein and essential nutrients, while add-ins like cheese, avocado, and meats add fat for satiety. You can easily keep carbs low by sticking to keto-approved vegetables and avoiding starchy additions. Each muffin is filling enough to fuel your morning but light enough not to weigh you down.

Another bonus is how family-friendly these muffins are. Even if not everyone in your household follows keto, these muffins are universally appealing. They taste just like a hearty breakfast in a handheld bite—flavorful, customizable, and satisfying for adults and kids alike.

Whether you enjoy them fresh out of the oven, prep them for the week, or freeze them for easy reheating, Keto Breakfast Egg Muffins are a reliable recipe you’ll come back to over and over again. They’re proof that eating keto doesn’t mean sacrificing convenience, flavor, or variety.


Jump to Recipe

Why You’ll Love This Recipe

  • Quick, easy, and customizable 🍳

  • Great for meal prep and busy mornings

  • High-protein, low-carb, and filling

  • Family-friendly and kid-approved

  • Freezer-friendly for long-term storage

Servings: 12 muffins


Ingredients

  • 10 large eggs

  • 1/4 cup heavy cream (or unsweetened almond milk)

  • 1 cup shredded cheddar cheese

  • 1/2 cup cooked bacon or sausage, chopped

  • 1/2 cup chopped spinach or bell peppers

  • 1/4 tsp garlic powder

  • 1/4 tsp onion powder

  • Salt & pepper, to taste

  • Optional: sliced jalapeños, mushrooms, or avocado topping


Instructions

  • Preheat oven to 175°C (350°F) and grease or line a 12-cup muffin tin.

  • In a large bowl, whisk eggs, cream, garlic powder, onion powder, salt, and pepper.

  • Stir in cheese, bacon or sausage, and vegetables of choice.

  • Pour mixture evenly into muffin cups, filling each about 3/4 full.

  • Bake 18–20 minutes until set and slightly golden.

  • Cool slightly before removing from the pan.


Nutrition

(per muffin)

  • Calories: ~140

  • Fat: 11 g

  • Protein: 9 g

  • Net Carbs: 1 g

  • Fiber: 0 g


FAQ

Can I freeze these egg muffins?
Yes—store in a freezer-safe bag for up to 2 months. Reheat in microwave or oven.

Do they taste good cold?
They’re best warm, but can be eaten chilled if you’re in a hurry.

Can I make them dairy-free?
Yes, swap heavy cream for almond milk and use dairy-free cheese.

Why did my muffins deflate?
They naturally settle a bit after baking, but using cream helps them stay fluffy.


Variations & Substitutions

  • Use feta and spinach for a Greek-inspired version

  • Swap bacon for chorizo for a spicy kick

  • Add jalapeños and pepper jack cheese for Tex-Mex style

  • Try turkey sausage and mushrooms for a lighter option


Serving Suggestions

  • Pair with avocado slices for extra healthy fats

  • Serve with a side of keto-friendly salsa

  • Grab as a handheld breakfast on the go

  • Add to a brunch spread with keto pancakes or waffles


Recipe Card

Keto Breakfast Egg Muffins

Keto Breakfast Egg Muffins

Easy, protein-packed, and customizable—these keto breakfast egg muffins are perfect for meal prep and busy mornings.

Yield: 12 muffins  •  Prep:  •  Cook:  •  Total:

Ingredients

  • 10 large eggs
  • 1/4 cup heavy cream (or unsweetened almond milk)
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked bacon or sausage, chopped
  • 1/2 cup chopped spinach or bell peppers
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt & pepper, to taste
  • Optional: sliced jalapeños, mushrooms, or avocado topping

Instructions

  1. Preheat oven to 175°C (350°F) and grease or line a 12-cup muffin tin.
  2. Whisk eggs, cream, garlic powder, onion powder, salt, and pepper.
  3. Stir in cheese, bacon or sausage, and vegetables.
  4. Pour mixture evenly into muffin cups, filling 3/4 full.
  5. Bake 18–20 minutes until set and golden.
  6. Cool slightly before removing from the pan.

Nutrition (per muffin)

  • Calories: 140
  • Fat: 11 g
  • Protein: 9 g
  • Net Carbs: 1 g
  • Fiber: 0 g

BreakfastLow Carb / Ketoketo egg muffins, low carb breakfast, meal prep eggs


Final Thoughts

Quick, tasty, and totally keto-approved 🥓🧀🥬 These Keto Breakfast Egg Muffins are meal prep magic! Pin them for your weekly breakfast rotation, share with friends who need easy low-carb options, and keep your mornings stress-free and delicious. 🌞


📩 Get 21 Free Keto Recipes straight to your inbox!

📩 Get 21 Free Keto Recipes
straight to your inbox!

Newsletter

Subscribe to our free newsletter and get exclusive keto recipes, tips, and meal ideas delivered straight to your inbox.