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Source: https://lifemadeketo.com/low-carb-breakfast-egg-mu

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Name: Egg muffins (keto)
Prep time: 5 min
Total time: 20 min
Yield: 12
Cuisine: not set
Ingredients: 10 large Eggs

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INGREDIENTS

10 large Eggs

Servings

INSTRUCTIONS

1. Preheat oven to 400 F.

2. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.

3. In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.

4. Add other ingredients such as meat, veggies, spices.

5. Divide evenly into muffin tins (each about 2/3 full).

6. Sprinkle with more cheese if desired.

7. Bake in preheated oven for 12-15 minutes, or until set.

Varieties:

Broccoli and Cheddar Cheese

1/2 tsp dried thyme

1/2 tsp garlic powder

1 1/2 cups broccoli steamed and chopped (or frozen and thawed)

2/3 cup grated cheddar cheese plus more for topping

Buffalo Chicken

1/3 cup Buffalo Sauce I used Frank's

1/3 cup chopped green onions

1 cup chopped cooked or rotisserie chicken

Ham and Cheddar Cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 tsp dried mustard or Dijon Mustard optional

2/3 cup grated cheddar cheese plus more for topping

3/4 cup chopped cooked or deli ham

Mushroom, Pepper and Spinach

1/2 tsp smoked paprika

1/4 tsp chili powder optional or to taste

1 cup chopped mushrooms white button or cremini

1/2 cup diced green bell peppers

1 cup chopped spinach

1/4 cup diced cooked sausage optional

Spinach and Cheese

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

2 cups chopped spinach

1 1/2 cups grated Parmesan cheese plus more for topping

NOTES

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Egg muffins (keto)

10 large Eggs

1. Preheat oven to 400 F.
2.  Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
3. In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
4. Add other ingredients such as meat, veggies, spices.
5.  Divide evenly into muffin tins (each about 2/3 full).
6.  Sprinkle with more cheese if desired. 
7. Bake in preheated oven for 12-15 minutes, or until set.

Varieties:
Broccoli and Cheddar Cheese
1/2 tsp dried thyme
1/2 tsp garlic powder
1 1/2 cups broccoli steamed and chopped (or frozen and thawed)
2/3 cup grated cheddar cheese plus more for topping

Buffalo Chicken
1/3 cup Buffalo Sauce I used Frank's
1/3 cup chopped green onions
1 cup chopped cooked or rotisserie chicken

Ham and Cheddar Cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tsp dried mustard or Dijon Mustard optional
2/3 cup grated cheddar cheese plus more for topping
3/4 cup chopped cooked or deli ham

Mushroom, Pepper and Spinach
1/2 tsp smoked paprika
1/4 tsp chili powder optional or to taste
1 cup chopped mushrooms white button or cremini
1/2 cup diced green bell peppers
1 cup chopped spinach
1/4 cup diced cooked sausage optional

Spinach and Cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
2 cups chopped spinach
1 1/2 cups grated Parmesan cheese plus more for topping

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Nutrition

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Serving Size: 1 Serving (83g)
Recipe Makes: 12 Servings

Calories: 119
Calories from Fat: 75 (63%)

Amt Per Serving		% DV

	Total Fat 8.3g	11 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 1.1g
Cholesterol 352.5mg		108 %
Sodium 116.7mg		4 %
Potassium 111.7mg		3 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.6g
Protein 10.5g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 119

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