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Want a super easy, quick keto breakfast that’s great for hurried mornings?
You know, the kind when you’re running around like a nut trying to get everyone out the door on time.
But you all still need good, sustainable energy! Well then, these Keto Egg Muffins are just the thing for your next keto breakfast!
Just think, soon school will be back in session and you’ll be wishing you had made a bunch of these and froze them for a quick reheat.
In fact, you may want to start on that project soon if you have room in the freezer. Trust me, it saves so much time and stress later.
We have a bunch of gluten and dairy free recipes for when you decide to start doing your meal prep.
We also have several low carb and keto recipes if you are also following a low carb lifestyle.
Keto Egg Muffins
Eggs are so nutritious! I’m glad they’re gaining their rightful place again in the world of healthy foods.
Not sure how old you all are but I can remember my parents telling us they had to limit eggs because they were high in cholesterol.
Okay….like I said, I’m glad that thinking is pretty much gone.
If you don’t believe me, just check out this post on their benefits by healthline.
Eggs are a great source of protein and have a lot of vitamins and minerals to offer.
One such compound eggs have is choline. Choline is a nutrient that many of us don’t get enough of.
It is beneficial for the nervous system as well as liver function and much more.
Dr. Axe talks about the importance of choline in this post. Refer to that if you want to know more about why you need to get your choline in.
Scallions are loaded with health benefits as well.
They are a great source of antioxidants but also have the same compound that’s in garlic, allicin which you may have heard about.
My acupuncturist gave me an easy recipe for some scallion soup that helps induce heat in the body while pumping you up with antibacterial, antiviral compounds.
He told me to make and eat it whenever I felt like I was catching a bad cold or flu.
Once I understood the power of foods like scallions for the immune system, I started incorporating them more into daily cooking and just had to add them to these keto egg muffins.
Cooking: Prep the Ingredients
I really like measuring out ingredients, washing and having them all prepped and ready before I start the cooking process.
It helps keep things moving quickly and smoothly.
Not only that, but if you are like me, you clean as you go. That also decreases my stress in general.
Can’t stand a dirty cluttered work space.
So, as you can see, you just grab your 6 eggs and other ingredients and get started!
Crack the eggs
Not sure I need to even say this but next, we just crack the eggs and plop them into a bowl.
Can you crack your eggs and separate from the shell with one hand yet?
My mom taught me that and I find it easy to do am always a bit surprised by how many people use two hands to crack an egg.
Such a mad skill, I had to show you in a super short video clip.
You’re wow’d right now aren’t you?
It’s really okay to admit it.
Combine and Mix Ingredients
Combine all your keto breakfast ingredients (except the cheese) and mix them up with a whisk.
I don’t have to show you or tell you how to mix with a whisk at this point so I’ll spare you the gory details and get to the point.
Into the Muffin Tins it Goes!
Pour the mixture into your muffin pan as evenly as you can so it’s divided into 6 equal servings.
It’s nice to leave a few of your green onions for garnish after baking.
The Finished Keto Breakfast
As you can see from the pics below, they look pretty when cooked until just a tiny bit brown on the tops.
You can always do the toothpick test to check done-ness as well.
Just one more look at these keto egg muffins before they get served and eaten.
Again, I highly recommend making a triple batch so you can freeze and have some ready for when the unexpected happens-like your kid needs help with a project the day it’s due or someone sleeps late.
Time to eat!
Some people may appreciate serving this easy keto breakfast with a side of colorful berries.
I should have thought about that for some added color to the pictures we have here. But alas, you may just have to imagine what it may look like.
If you follow our site, you know that all of our recipes are based with healthy ingredients that offer good nutrition.
That is very important to us and so you will often see us talk about the health benefits of foods (sometimes more-so than the actual recipe).
When people are educated about the value of the foods they eat, they often freely choose the best quality and learn to enjoy the health that is created when they eat well.
Okay, maybe I’ll have two. 🙂 Even two is only about 6 carbs total and my mornings are rough sometimes, after all. Why not enjoy my lovely keto breakfast?
Makes 6 servings.
We hope you enjoy these muffins for your next keto breakfast as much as we do! If you like this recipe, please pin it or share with your friends.
Keto Egg Muffins (gluten and dairy free keto breakfast)
Go ahead and whip these up in a flash as a great back to school quick and nutritious breakfast for everyone!
- 6 eggs
- 1/3 cup real bacon bits
- 1/4 cup of shredded cheese or dairy free cheese alternative
- 4 Tbsp diced fresh onion
- 2 Tbsp diced green onion for garnish
- Salt and pepper to taste
- Preheat oven to 350 degrees Fahrenheit.
- Add eggs, bacon, cheese and onion to mixing bowl. Mix thoroughly.
- Add egg mixture to a well-greased muffin pan.
- Bake for 25-30 minutes.
- Once done (a toothpick inserted should come out clean) garnish with green onion.
- Makes 6 servings.
*Estimate Nutrition Information for 1 Serving
Fat 7.5 g
*The dairy free cheese can be substituted for a lower carb cheddar cheese.