These Easy Keto Egg Muffins are a delicious and convenient way to add healthy fats, protein, and veggies into your daily routine. Not only are they incredibly easy to make, but they’re portable and can be eaten on the go.
Plus, you can customize them with your favorite flavors or whatever you have in your fridge. They’re perfect for breakfast, lunch, or dinner when you need something quick!
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❤️ Why this recipe works
- This is an incredibly easy recipe to make.
- They are perfect for meal prep for busy weekdays.
- A great way to stay on track with your lifestyle goals!
- Keto egg muffins with heavy cream are very adaptable.
- Add and substitute any of your favorite meats and veggies.
Ingredients
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- large eggs
- heavy cream
- scallion, thinly sliced
- fresh spinach, finely chopped
- feta cheese, crumbled
- fresh parsley, chopped
- cherry tomatoes halved
- salt
- black pepper
- non-stick baking spray
Equipment
🔪 Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat oven to 350°F/177°C. Spray 8 wells in a muffin tin with nonstick baking spray. Set aside.
- In a large mixing bowl, whisk eggs, heavy cream, scallion, spinach, feta, and parsley. Season to taste with salt and pepper.
- Divide the egg mixture between the 8 muffin cups and top each muffin cup with 2 cherry tomato halves
- Bake 15-20 minutes or until set and golden brown around the edges.
- Remove from oven and cool completely before removing from the muffin tin.
- Serve and enjoy.
How to store, reheat, and freeze
Storage - Store egg muffins in the refrigerator for up to three days.
Reheat - To reheat, place a single egg muffin on a plate and microwave for 20-30 seconds until heated through.
Freeze - Freeze any leftovers in an airtight container or freezer bag. When ready to enjoy again, remove from the freezer and thaw.
💭 Expert Tips
Expert Tip: You can also use silicone cupcake liners or paper cupcake liners.
Frequently Asked Questions
If your egg muffins are rubbery, it is likely that you added too much liquid to the mixture.
Yes! These egg muffins can be made ahead of time and stored in the refrigerator or freezer until ready to enjoy. They reheat well from frozen or chilled.
Be sure to spray the paper cups with non-stick baking spray before adding the egg mixture. This will help prevent sticking and make them easy to remove.
📖 Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- If you want to add more protein to these low carb high protein muffins you can add cooked sausage crumbles or cooked bacon to them.
- Add finely chopped mushrooms to the mixture for a meaty texture.
- Use your favorite cheese in place of feta or add more if desired.
- Try adding some fresh herbs, such as rosemary, thyme, or basil.
- Serve with a dollop of pesto or your favorite keto-friendly dip.
- Some of my favorite additions are bell peppers, red pepper flakes, onion powder, and garlic powder.
Serving Suggestions
- While these egg muffins are delicious just as they are, I like to serve them with a simple fruit salad like this Summer Fruit Salad.
- If you love the everything bagel flavor, you could smear a little of this Everything Bagel Dip on top of these egg bites for more flavor.
Similar recipes
- If you are looking for a delicious yet healthy low-carb side dish recipe, look no further than this Garlic Mashed Cauliflower recipe. It's a way great way to stay on track but still enjoy something tasty.
- Keto Jambalaya gives all the deliciousness of a very classic Creole recipe without the carbs. In 30 minutes you will be enjoying a one-pot spicy shrimp and andouille sausage dish even the carb eaters in your family will love.
- Lemon Chicken Picatta is a light and healthy meal that's perfect for busy weeknights. It comes together quickly and will leave your whole family feeling satisfied.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Keto Egg Muffins Recipe
Equipment
Ingredients
Instructions
- Preheat oven to 350°F/177°C. Spray 8 wells in a muffin tin with nonstick baking spray. Set aside.
- In a large mixing bowl, whisk eggs, heavy cream, scallion, spinach, feta, and parsley. Season to taste with salt and pepper.
- Divide the egg mixture between the 8 muffin cups and top each muffin cup with 2 cherry tomato halves
- Bake 15-20 minutes or until set and golden brown around the edges.
- Remove from oven and cool completely before removing from the muffin tin.
- Serve and enjoy.
John Williams
HI: I like your Recipes, however, I am on a Gluten-free diet. So I have to change things sometimes and use only gluten-free ingredients.
Have a great day, John
Eileen xo
I am so glad you find the recipe helpful. This is a great recipe to use for a gluten-free diet.