Recipe
Quick and Easy Keto Egg Muffins
Looking for a quick and easy keto breakfast option when you're on the go? Try these egg muffins that are sure to satisfy your brekkie needs.
Prep time
10 min
Cook time
25 min
Total time
35 min
Servings
9
Net carbs
0g
Appliance
Oven
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Email me a sign-in linkIngredients
What you need
Adjust servings
9 servings- 6 large eggs
- 1 ½ cup cooked breakfast sausage
- 1 ¼ red onion, chopped
- 2 cups fresh spinach, chopped
- 1 ½ green bell pepper, chopped
- 1 ½ cup mushrooms, chopped
- 1 ½ teaspoon turmeric
- 1 scoop MCT oil powder (optional)
- 1 Coconut oil or cooking spray for greasing
- to taste Black pepper
Instructions
How to cook it
Prep timer
Cooking cue
Cook eggs just until set so they stay tender instead of rubbery.
- Preheat your oven to 350°F. Grease a standard 12-cup muffin tin with coconut oil or cooking spray and set aside.
- In a medium mixing bowl, whisk the eggs until well beaten and smooth.
- Add the cooked breakfast sausage, chopped red onion, chopped spinach, chopped bell pepper, chopped mushrooms, turmeric, and MCT oil powder (if using) to the eggs. Stir everything together until evenly combined.
- Divide the egg mixture evenly among 9 muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, until the muffins are set in the center and golden brown on top.
- Cook eggs just until set so they stay tender instead of rubbery.
- Remove from the oven and let cool in the pan for 3-5 minutes before removing. Serve warm or store for meal prep.
Source & attribution
perfectketo.com · IMPORTED
Source mentioned avocado in instructions but not in ingredients list, so it was omitted. MCT oil powder is optional and can be left out if unavailable. Muffins can be stored in the refrigerator for up to 5 days and reheated as needed. Prep time estimated at 10 minutes based on chopping vegetables and cooking sausage.