They keep well in the fridge, so you can make a big batch and enjoy them for several days. They also freeze well, and you can microwave them frozen when ready to eat them. These delicious egg muffins make an easy breakfast or a filling snack. I make a batch of them every few days, refrigerate them, and briefly reheat them in the microwave before enjoying them. I love having eggs for breakfast. I enjoy baked goods such as keto blueberry muffins or keto French toast, but a savory egg-based breakfast is more satiating. So I often opt for keto breakfast casserole, egg white muffins, shakshuka, or these delicious muffins.
Ingredients
Variations
Instructions
Recipe Card
Oil: For greasing the muffin cups. Eggs: I use large eggs in most of my recipes, this one included. To season: I use black pepper, garlic powder, and red pepper flakes. Grated Parmesan: It’s best to use finely grated parmesan and not coarsely shredded. Chopped scallions: I use the green part only. Cherry tomatoes: Choose small, firm tomatoes and slice them in half.
You start by mixing the eggs and spices in a measuring cup. The spout will make the mixture easier to pour into the muffin cups. Pour the mixture into six greased silicone muffin cups. Divide the tomatoes evenly among the cups, placing them on top of the muffins. When I serve them for breakfast, I like to add a small bowl of fresh berries. They also pair well with oven bacon, and it’s convenient that both can be baked in a 375°F oven. My husband, who enjoys spicy food, likes to drizzle them with hot sauce. And our youngest, The Picky Eater, tops hers with ketchup. We sigh and avert our eyes. 🙂 You can also freeze these muffins in a single layer in freezer bags for up to three months.
