Go Back

Keto Egg Muffins

These low-carb, high-energy Keto Egg Muffins are packed with protein, cheese, and green onions, making for a convenient and delicious breakfast option.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: Keto, Low-Carb
Calories: 190
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1/2 lb bulk hot Italian sausage Can substitute with turkey sausage for a lighter option.
  • 8 large eggs
  • 1/4 cup heavy whipping cream Can be replaced with unsweetened almond milk for a dairy-free version.
  • 1/2 cup shredded Cheddar or Monterey Jack cheese Substitute with dairy-free cheese for a dairy-free option.
  • 2 medium green onions, sliced
  • 3/4 tsp salt
  • 1/2 tsp pepper

Method
 

Preparation
  1. In a medium skillet over medium heat, sauté the sausage until cooked through and no longer pink, about 7 to 8 minutes. Set aside to cool.
  2. Preheat the oven to 375°F and line a muffin tin with parchment or silicone liners.
  3. In a large bowl, whisk together the eggs and cream until well combined.
  4. Stir in the cooled sausage, cheese, green onions, salt, and pepper.
  5. Divide the mixture between the muffin cups.
Baking
  1. Bake for 25 to 30 minutes, until puffed and golden brown.
  2. Let cool for at least 10 minutes before serving.

Notes

For serving, scatter extra sliced green onions and a dash of smoked paprika or chili flakes. You can also pair these muffins with a crisp salad or wrap one in a low-carb tortilla for a breakfast taco.