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–+ servings
Keto Egg Muffins — Best Low-Carb Recipe for Breakfast

Keto Egg Muffins — Best Low-Carb Recipe for Breakfast

Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes

Ingredients

  • 1 tablespoon Olive Oil
  • 3.2 oz Sweet Potato shredded
  • 2.3 oz Cheddar Cheese grated
  • 6 strips Bacon cooked and crumbled
  • 10 large Eggs
  • 4 teaspoon Milk
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper freshly ground

Instructions

  • First, preheat your oven to 430°F (220°C) or 390°F (200°C) with fan-assisted.
  • Then, take a standard-size muffin tray (with room for at least 10 muffins) and lightly grease it with olive oil.
  • Next, it’s time to divide up your sweet potato, bacon, and cheese ingredients equally at the bottom of each muffin holder.
  • Crack your eggs into a generously sized mixing bowl and add the milk, salt, and black pepper. Whisk the mixture until everything is blended well.
  • Next, you pour equal amounts of the mixture into each muffin holder on top of the ingredients that you’ve already placed so that each holder is approximately ½ full. If you have any mixture left over, just top up each muffin holder, but be careful not to go over the ¾ full mark.
  • Now it’s time to bake! Place your muffins on a tray in the middle of the oven. Allow your muffins to bake until they are lightly brown around the edges. This will take approximately 12 to 14 minutes, depending on your oven.
  • Remove from the oven and allow to cool down on a wire rack (this should take two or three minutes).
  • Carefully run a butter knife lightly around each muffin holder. This should loosen up your muffins so you can remove them easily.
  • Serve your muffins warm, or enjoy them cool. They're delicious hot or cold, so it’s up to you!
Makes 10 muffins

Nutrition

Serving: 1egg muffin (10 per recipe)Calories: 152Fat: 10.9gProtein: 10.4gTotal Carbs: 2.6gNet Carbs: 2.3gFiber: 0.3gSugar: 0.7g