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A batch of golden, fluffy egg muffins filled with cheese, spinach, and crispy bacon, displayed in a muffin tin on a rustic wooden table. Fresh herbs are sprinkled on top, with a cozy kitchen background illuminated by bright morning light

Keto Egg Muffins

These keto egg muffins are a high-protein, low-carb breakfast option, perfect for busy mornings or meal prepping. Packed with nutrients, they are delicious, convenient, and aligned with a ketogenic lifestyle, offering a nutritious, flavorful start to the day.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American, keto
Servings 12 muffins
Calories 111 kcal

Equipment

  • - 12-cup muffin tin
  • - Non-stick spray or silicone muffin molds
  • - Large mixing bowl
  • - Whisk
  • - Oven

Ingredients
  

  • - 6 large eggs
  • - 1 cup cottage cheese
  • - Chopped vegetables e.g., spinach, bell peppers, cherry tomatoes, green onions
  • - 1/2 cup shredded cheese optional: sharp cheddar, feta, goat cheese
  • - Salt and pepper to taste

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Spray a 12-cup muffin tin generously with non-stick spray.
  • In a large bowl, whisk together the eggs and cottage cheese until well combined.
  • Fold in your chosen chopped vegetables and shredded cheese.
  • Pour the mixture into the muffin tin, filling each cup about 3/4 full.
  • Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool for 5 minutes before transferring them to a wire rack to cool completely.
  • Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.