These keto egg muffins make the best time-saving breakfasts for all the family; they're not only convenient, but they're also really easy to make.
Batch-make them ahead of time to streamline your morning routine. These low-carb breakfast muffins keep for one week in the fridge, and you can heat them up in 30 seconds in the microwave.
6 ingredients5 steps
Gluten Free
Ingredients
MetricImperial
For the Muffins
12EggsÂ
2Spring onionsÂ
5 rashersCooked baconÂ
170gCheese (grated, we used cheddar)Â
2 tbspRed or green pesto (optional)Â
To seasonSalt and pepperÂ
Utensils
Muffin tray
Method
Step 1
Preheat the oven to 175ºC (350°F).
Step 2
Use butter to grease a 12x muffin tin thoroughly.
Step 3
Chop the spring onion and the bacon into small pieces and spread evenly into the muffin tray.
Step 4
Break the eggs into a big bowl and season with salt, pepper and pesto. whisk eggs together with seasoning and pesto. Grate the cheese into the mix and stir.
Step 5
Put the tray into the oven and bake for 15-20 minutes depending on the size of your muffin tray.
Storage and consumption
These muffins once made, can be stored in the fridge for up to 1 week in a sealed container.
1 Baker Ratings
We had these for breakfast and for lunch, very tasty, easy to make
