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Keto Egg Muffins

I was taking stock of our fridge before making a new grocery list and saw that I had all of the basic ingredients to make killer keto egg muffins. But..I didn’t want to make 12 (a full tray) because Brian won’t eat them (not a big veggie guy) and I didn’t want to waste them. So I decided to experiment and make a smaller portion. I typically eat 3 eggs so I used….3 eggs. I thought it would make about 3 egg muffins, but it ended up making six. I’m going to provide a recipe for making these keto egg muffins in bulk, HOWEVER, don’t be afraid to just make a portion for yourself! Nothing wrong with that!! 

 

Keto Egg Muffins

 

 

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup red pepper measured after chopping
  • 1 cup red onion measured after chopping
  • 2 cloves garlic minced
  • 1/2 cup cheddar cheese
  •  salt to taste
  • eggs & 4 egg WHITES or 6-7 eggs depending on the size (I used whole eggs, no whites)
  •  hot sauce optional for drizzling on top!

 

Directions:

  1. Preheat oven to 350 degrees F.
  2. Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
  3. Heat a large non stick skillet over medium heat.
  4. Once hot, add in oil, red pepper and onion
  5. Saute 5-7 minutes, or until peppers are tender.
  6. In the last 30 seconds, add in minced garlic.
  7. Season with salt and remove from heat.
  8. Crack eggs into a large 4 cup measuring cup and whisk together.
  9. Stir in cooked veggies.
  10. Stir in cheese.
  11. Pour the egg/veggie/cheese mixture evenly into the prepared muffin pan.
  12. Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.
  13. Cool slightly and serve immediately!
  14. Leftovers can be stored in an airtight container in the fridge for about 4 days.
  15. These may also be frozen.
  16. To reheat, pop them in the microwave until warm.

 

I used 3 eggs, 1/4 cup cheese, and 1/4 cup of the peppers/onion to make my smaller batch! 


 

Enjoy!

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