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Low carb keto egg muffins with spring onions and pesto
25Total Time
5Prep Time
20Bake Time

Keto Egg Muffins

Quick and easy

1 Reviews

  • Gluten Free

About our keto breakfast muffin recipe:

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.

25Total Time
5Prep Time
20Bake Time


  1. Step 1:

    Preheat the oven to 175ºC (350°F).

  2. Step 2:

    Use butter to grease a 12x muffin tin thoroughly. 

  3. Step 3:

    Chop the spring onion and the bacon into small pieces and spread evenly into the muffin tray. 

  4. 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.

  5. 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. 


  • For the Muffins

    • 12 Eggs
    • 2 Spring onions
    • 5 rashers Cooked bacon
    • 170g Cheese (grated, we used cheddar)
    • 2 tbsp Red or green pesto (optional)
    • To season Salt and pepper


  • Muffin tray

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