Keto Egg Muffins Recipe
Keto Egg Muffins are an easy low carb breakfast option for busy mornings. Packed with protein and chockfull of flavor, they help fuel you through the day!
Servings 12 muffins
Calories 318kcal
Ingredients
- ½ lb bulk hot Italian sausage sub any sausage you like
- 8 large eggs
- ¼ cup heavy whipping cream
- ½ cup shredded Cheddar or Monterey Jack
- 2 medium green onions, sliced (white and light green parts only)
- ¾ teaspoon salt
- ½ teaspoon pepper
Instructions
- In a medium skillet over medium heat, sauté the sausage until cooked through and no longer pink, 7 to 8 minutes. While cooking, break up an clumps with the back of a wooden spoon. Set aside to cool.
- Preheat the oven to 375ºF and line a muffin tin with parchment or silicone liners.
- In a large bowl, whisk together the eggs and cream until well combined. Stir in the chorizo, cheese, green onions, salt and pepper until well combined.
- Divide the mixture between the prepared muffin cups and bake 25 to 30 minutes, until puffed and golden brown. Remove and let cool at least 10 minutes before serving.
Notes
Storage Information: Store the egg muffins in a covered container in the fridge for up to 4 days. You can also freeze them for several months.
Nutrition
Serving: 2egg muffins | Calories: 318kcal | Carbohydrates: 2.2g | Protein: 16.2g | Fat: 20.4g | Fiber: 0.2g