Easy Keto Egg Muffins

“Whether you are following a keto diet or not these Easy Keto Egg Muffins are filling and delicious!  The perfect way to get your morning started right! Made with fresh veggies, turkey bacon, eggs and cheese.”

- The Delicious Spoon


key ingredient:


– large eggs – unsweetened almond milk – sea salt – red bell pepper finely chopped – button or cremini mushrooms finely chopped – green onions finely chopped; divided – turkey bacon finely chopped – olive oil – shredded cheese I prefer Tex Mex shredded cheese


Easy Keto Egg Muffins Recipe


8 Servings


Breakfast, Snack

prep time

10 Minutes


21 Day Fix, American, Keto

1. Preheat oven to 350F. Grease a 12 cup muffin tin well with butter or cooking spray.


2. Add 2 tsp of olive oil to a non-stick pan and heat on medium. Add finely diced, mushrooms, red peppers, green onions and turkey bacon to pan and sautee for 2-3 minutes or until pepper soften and bacon begins to brown.


3. In a large bowl crack 10 large eggs and add almond milk and sea salt. Add sauteed vegetable and bacon mixture and mix well with a whisk to ensure ingredients are evenly combined.


4. Using a measuring cup or ladle fill each muffin cup up about 3/4 of the way ensuring the vegetable mixture is evenly distributed between cups.


5. Sprinkle the top of each filled muffin cup with shredded cheese evenly.


6. Bake for about 25 minutes or until egg mixture is set in the centre of each cup. Remove from oven and let rest for about 5 minutes. Then using a toothpick or spatula circle the outside of each muffin to release the muffins from the tin. Then use the spatula to gently lift each muffin cup out. Some sticking is to be expected.


7.  Eat and enjoy them immediately or store in an air-tight container in the fridge or freezer. Egg muffins will last in the fridge for up to four days and in the freezer for up to 3 months.



Visit The Delicious Spoon for more notes and tips for making the BEST Easy Keto Egg Muffins!


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