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Keto Egg Muffins

Quick and easy

1 Reviews

  • Gluten Free

About the bake

These keto egg muffins make the best time saving breakfasts for all the family. These tasty keto egg muffins are not only convenient, but are really easy to make. These keto egg muffins are designed to be batch made ahead of time and then grabbed on the go. Egg muffins will keep for one week in the fridge, microwave for 30 seconds to reheat.   

25Total Time
5Prep Time
20Bake Time
6Serves
Easy

Method

  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. 

Ingredients

  • 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

Utensils

  • Muffin tray

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