These easy keto egg muffins are the perfect low-carb breakfast for busy mornings or a tasty afternoon snack to keep you going.
Course Breakfast, Snack
Cuisine American
Keyword broccoli, eggs, keto, muffins
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 12
Calories 103kcal
Ingredients
12ouncesbroccoli floretsOR - 1 broccoli head
2cups mushrooms10 oz - sliced
2tbspolive oildivided
2garlic clovesminced
8eggs
1tspbaking powder
½tspsalt
¼tspground black pepper
½cupshredded cheddar cheese
½cupshredded parmesan cheese
Instructions
Preheat the oven to 325 F.
Then grease a 12 muffin pan with some drops of oil and use a paper towel to spread it. Make sure both bottoms and sides get oiled. Set aside.
Chop broccoli into florets and cooked them in boiling water for 5 to 7 minutes until fork tender. Then chop them into small pieces. Set aside.
Saute sliced mushroom in a skillet with a tbsp of olive oil until tender. Add minced garlic and saute until fragrant. Remove front heat and set aside.
Place the eggs into a medium-size bowl and beat them. Then add the baking powder, salt, and black pepper Whisk to combine.
Fold in chopped broccoli, saute mushroom and shredded cheese. Stir to combine.
Divide the egg mixture into 12 muffin molds, evenly.
Bake these savoury muffins for 25 to 30 minutes, or until nicely golden on top.
Move a knife around the edges of each muffin for easy unmolding.
Notes
Tips● For this recipe, you can use any semi-soft cheese you like. ● Store these muffins covered, in the fridge, for up to four days. Great for meal planning! ● Enjoy as a takeaway breakfast or with a fresh salad for lunch.Recipe NotesThese are easy ' grab-&-go ' breakfast egg muffins. This high in proteins option is moist, fulfilling, healthy, and even low in carbs!