Keto Egg Muffins (Master Recipe)

Keto Egg Muffins are perfect for a grab-and-go breakfast, and my master recipe will help you make them out of whatever you have in the fridge! Or if you prefer to follow a more specific recipe, this post has links to all my low-carb and Keto egg muffin recipes.

PIN Keto Egg Muffins to try some later!

Years ago I came up with the name Egg Muffins for these little little Keto breakfast muffins baked in silicone muffin cups, and I think they’re the perfect thing for a grab-and-go breakfast. I’ve been making egg muffins since 2005, going through quite a few versions to get the recipe just right, and there’s no doubt that this is one of the most popular recipes on my blog.

And I’m pretty confident that Kalyn’s Kitchen is the first site that called these baked egg cups by the name “Egg Muffins,” although now that name has spread across the web. If this is your first time making something like this, I’ve picked up a few tricks that I think you’ll like to help you make Keto Egg Muffins perfectly from the ingredients you have on hand.

Making Keto Egg Muffins for Food Prep:

When I taught school I loved to make these for Weekend Food Prep every weekend. After the muffins cooled, I’d put two at a time into small plastic bags, and put the bags in the refrigerator. Then when I was ready to leave for school I’d open the bag, pop in the microwave until they were hot, and grab the bag and run out the door with a quick breakfast. That was years ago so if you’re anti plastic or wouldn’t heat in a microwave, make your own choices about how to reheat them!

Want more grab-and-go breakfast ideas?

Check out Low-Carb and Keto Grab-and-Go Breakfasts for more quick breakfast choices like this one.

Who Will Like Egg Muffins for Breakfast?

I don’t think of egg muffins as only for people who are following a low-carb or Keto eating plan, although they’re perfect for any carb-conscious eater. These breakfast treats are high in protein and perfect to feed to kids. This is a great idea for breakfast for anyone who’s busy in the morning and wants something that can be made ahead and eaten on-the-go.

What Baking Cups Do I Use for Egg Muffins?

I always use silicone baking cups for making egg muffins. I’ve had various sizes through the years, but now this Jumbo Muffin Cup from Chambers Bay (affiliate link) is the one I use most consistently. (Those are the pastel ones shown on the right and in the package, and this company is not compensating me in any way for mentioning them here.)

Basic Steps for Making Keto Egg Muffins:

(Scroll down for printable master recipe which has much more information about ingredients and amounts.)

1. Preheat oven to 375F/190C. 
2. Spray silicone muffin cups with nonstick spray, and put them on a large cookie sheet to catch spills.
3. The two ingredients I always include are grated cheese and thinly sliced green onions.
4. Decide what other meat and/or vegetables you want to include in your egg muffin variation.
5. Cut the vegetables into small bite-sized pieces. I saute veggies quickly in a hot pan for a couple of minutes.
6. Meat is optional but if using it cook (if needed) and cut or crumble meat of your choice into pieces.
7. Break eggs into a large container with a pour spout and beat eggs well so they’re completely combined. 
8. I always add Spike Seasoning (affiliate link) and some freshly-ground black pepper to the eggs.
9. Layer meat, veggies, cheese, and green onions into the silicone muffin cups. 
10. Then pour in beaten eggs.
11. I like to take a fork and gently “stir” the ingredients so they’re well-combined.
12. Bake about 30 minutes until muffins have risen and are slightly browned and set.
13. Let the muffins cool for 15-20 minutes before you store them in the refrigerator.
14. I store them in a large plastic container with a snap-tight lid.
15. For me, two small muffins is the right amount for breakfast.
16. I microwave for about 45 seconds and breakfast is ready!
17. Don’t cook egg muffins too long when you’re reheating them or the eggs can get rubbery.

Keto Egg Muffins Recipes from Kalyn:

Egg Muffins with Broccoli, Bacon, and Cheese
Egg Muffins with Ham, Cheese, and Green Bell Pepper
Green Chile and Cheese Egg Muffins

More Breakfast Muffin Options:

Flourless Savory Breakfast Muffins
Cottage Cheese Breakfast Muffins with Ham and Cheddar (these bigger size muffins have an option that’s Keto and gluten-free)
Cottage Cheese and Egg Breakfast Muffins with Bacon (these bigger size muffins have an option that’s Keto and gluten-free)
Cottage Cheese Breakfast Muffins with Mushrooms and Feta (these bigger size muffins have an option that’s Keto and gluten-free)

Weekend Food Prep:

This master recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Continue to Content

Print

Yield: 12 egg muffins

Master Recipe for Keto Egg Muffins

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

These Keto egg muffins are perfect for a grab-and-go breakfast and I love to make these on the weekend and have them ready for breakfast during the week!

Ingredients

• 15 eggs (see notes)
• 1 tsp. (or more) Spike Seasoning (see notes)
• fresh-ground black pepper to taste (optional)
• 2 cups grated cheese of your choice (see notes)
• 3 cups chopped veggies of your choice (see notes)
• 2 cups diced breakfast meat of your choice (see notes)
• Optional, but highly recommended, 3 green onions diced small.

Instructions

1. Preheat oven to 375F/190C.  Spray silicone muffin cups with nonstick spray, and put them on a large cookie sheet to catch spills.
2. The two ingredients I always include in egg muffins no matter how I am varying the recipe are grated cheese and thinly sliced green onions.
3. Decide what other meat and/or vegetables you want to include in your person egg muffin variation.
4. I almost always use some vegetables like broccoli, green bell pepper, red bell pepper, mushrooms, or zucchini, and even greens or veggies like asparagus, brussels sprouts, or green beans could work in these. I use several cups of veggies, depending on how much the veggies shrink when they're cooked.
5. Cut the vegetables into small bite-sized pieces. I prefer to saute quickly in a hot pan to boiling the veggies, but whichever method you use they only need a couple of minutes cooking time.
6. I like meats like bacon, canadian bacon, breakfast sausage, or ham for egg muffins.
7. I use about 2 cups of meat when I'm making 12 muffins; cook if needed and then cut meat of your choice into pieces or crumble so it will be well-distributed in the eggs.
8. Break eggs into a four-cup glass measuring cup (affiliate link) and beat eggs well so they are completely combined. (Use any container with a pour spout if you don't have a large measuring cup like that.)
9. I always add a teaspoon or so of Spike Seasoning (affiliate link) and some freshly-ground black pepper to the eggs.
10. Layer meat, veggies, cheese, and green onions into the silicone muffin cups.
11. Then pour in beaten eggs. I like to take a fork and gently "stir" the ingredients so they're well-combined.
12. Bake about 30 minutes until muffins have risen and are slightly browned and set.
13. Let the muffins cool for 15-20 minutes before you store them in the refrigerator. I take them out of the silicone baking cups and store them in a large plastic container with a snap-tight lid.
14. For me, two small muffins is the right amount for breakfast. I microwave for about 45 seconds and breakfast is ready!  (Don't cook too long or the eggs can get rubbery.

Notes

I use 15 eggs (or more) for the Jumbo Muffin Cup from Chambers Bay (affiliate link) that I now prefer, but if your silicone baking cups are smaller you might only need 12 eggs.

Use any all-purpose seasoning that's good with eggs if you don't have Spike Seasoning.

If you're using plenty of vegetables and meat, you might want only one cup of grated cheese. The amount of vegetables will depend on how much they shrink when they are briefly cooked. For strongly-favored or higher-fat breakfast meats like bacon or pork sausage, you may prefer less than 2 cups.

Nutritional information is approximate and will depend on the ingredients you choose.

I've been making egg muffins for many years, with inspiration from The South Beach Diet original book which mentioned them. (affiliate link)  

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 228Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 272mgSodium: 270mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 19g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These Low-Carb or Keto Egg Muffins are a perfect breakfast for any type of low-carb or Keto eating plan, and if you use lower-fat dairy and the right ingredients they’re also perfect for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for This Recipe:
My basic recipe for egg muffins was first posted in 2006! This Master Recipe for Keto Egg Muffins was last updated in 2021.

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