Easy Keto Egg Muffins Recipe – The Perfect Low-Carb Breakfast on the Go

 The Perfect Low-Carb Breakfast on the Go

Looking for a quick, protein-packed breakfast that fits your keto lifestyle? These Keto Egg Muffins are the perfect solution! Packed with low-carb vegetables, savory bacon, and fluffy eggs, they’re a satisfying and delicious way to start your day without spiking your carbs.

🧁 What Are Keto Egg Muffins?

Keto egg muffins are individual-sized, baked egg cups loaded with your favorite keto-friendly ingredients like broccoli, spinach, cheddar cheese, and bacon. They’re not only easy to make, but they’re also meal-prep friendly and can be stored in the fridge or freezer for days.

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✅ Ingredients:

• 6 large eggs

• 1/4 cup heavy cream (optional, for fluffier texture)

• 1/2 cup chopped cooked bacon or sausage

• 1/4 cup chopped broccoli

• 1/4 cup chopped spinach

• 1/4 cup shredded cheese (cheddar or mozzarella work great)

• Salt & pepper to taste

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🔥 Instructions:

1. Preheat your oven to 180°C (350°F) and grease a 6-cup muffin tin.

2. In a mixing bowl, whisk together the eggs and heavy cream.

3. Add in the chopped vegetables, bacon, and cheese. Mix gently.

4. Pour the mixture evenly into the muffin tin.

5. Bake for 20–25 minutes or until the egg muffins are set and lightly golden.

6. Let cool slightly before removing from the tin.

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💡 Tips:

• Store in an airtight container in the fridge for up to 5 days.

• Reheat in the microwave for 30 seconds for a quick breakfast.

• Try variations with mushrooms, bell peppers, or shredded chicken.

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🔍 Why These Are Perfect for Keto

Each muffin is high in protein and fat, and extremely low in carbohydrates, making them ideal for anyone following a ketogenic or low-carb diet. Plus, they’re gluten-free and can easily be made dairy-free by omitting cheese.

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