These keto egg muffins are super easy to make without any pre-cooking required. They are so filling, delicious, healthy and nutritious. And you can enjoy them for breakfast, lunch, dinner or on-the-go. The best part is that these egg muffins are so adaptable. You can change up the filling by using any leftover meal or vegetables so it’s a good way for fridge clearing.

The recipe can be viewed and printed at this link;

[ Total Servings = 12 ]
Per Serving ;
Total Carb = 0.9 g
Dietary Fiber = 0 g
Net Carb = 0.9 g
Calories = 125
Total Fat = 9.5 g
Protein = 9 g

Whole Eggs = 8 large
Whipping or Heavy Cream = 80 ml / 1/3 cup
Salt = 1 to 1 1/2 tsp
Black Pepper = 1/2 tsp
Garlic Powder = 1 tsp
Onion Powder = 1 tsp

Note: Whisk all ingredients together until well combined. Transfer into a mug or measuring cup so that it is easier to pour into the muffin tins. Set aside.

Way 1
Bacon = 2 slices (Note: Place bacon on a plate. Cover with a piece of kitchen roll then cover with a microwave safe cover and microwave for 1 to 2 mins. Then cut into small pieces)
Frozen spinach = 4 balls (drained)
Feta cheese = 1 small block
Spring onions (chopped) = A handful

Way 2
Beef salami = 4 slices (cubed)
Bell peppers = 1/2 cup (cubed)
Shredded sharp cheddar cheese = 1/4 cup
Spring onions (chopped) = A handful

Way 3
Tuna = 1/2 can
Cherry tomatoes = 4 (cubed)
Shredded cheddar cheese = 1/4 cup
Spring onions (chopped) = A handful

1. Preheat the oven at 350F or 180C.
2. Assemble all the fillings into the greased muffin pans or tins.
3. Pour egg mixture to cover the fillings. The silicone muffin pan I used is quite small and shallow. If you are using bigger and deeper muffin tins, just increase the amount of egg mixture. The more egg mixture, the fluffier the egg muffins will be.
4. Bake for 20 mins at the middle rack.
5. The egg muffins will rise quite a bit in the oven but will deflate slightly once out of the oven.
6. These egg muffins can be enjoyed for breakfast, lunch or dinner and they are also convenient for “on-the-go”.
7. They can be refrigerated up to a few days and frozen for about 2 months. Just microwave to reheat them.

Link to purchase my e-book;
“The Ultimate Keto Bread Recipes”
Contains 200 pages of great content with tips and tutorials for 61 non-vegan & 12 vegan keto bread recipes. Click the link below then click the book cover picture to purchase;

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