This Breakfast Egg Muffins recipe is keto, low carb, and perfect for busy weekday mornings. It is a healthy, high-protein recipe that is so easy to make! Made with eggs, almond milk, fresh spinach, tomatoes, green onions, cheddar cheese, and a bit of avocado (if you want!).
These nutritious, portable egg muffins are like mini frittatas or handheld omelettes. They are high in protein and low in carbs, making them the perfect healthy breakfast-on-the-go.
How to Make Breakfast Egg Muffins
This simple keto recipe is made with eggs, almond milk, fresh spinach, tomatoes, green onions and cheddar cheese. The best part of all is that the recipe is so effortless!
All you do is mix together all of your ingredients, pour them in a muffin pan and then bake until the egg muffins are set. I also like to top them with some sliced avocado (to add more healthy fats and also for presentation) when I am ready to serve or eat them, but that is completely optional.
How to Store, Freeze, and Reheat Breakfast Egg Muffins
These Breakfast Egg Muffins are great for meal prepping on Sundays because you can make a batch, store it in the fridge and enjoy it for the next few days. They are also ideal for a brunch buffet, as you can make them ahead of time and reheat when you are ready to serve. They can be stored for up to three days in the refrigerator and three months in the freezer (just remember not to add the avocado, if using, until you are ready to eat them!)
- To Store in the Refrigerator: Allow the egg muffins cool off completely, then place them in a sealed, airtight container. You can store all of the egg muffins together in one large container or portion each one into individual containers. Alternatively, you can wrap the egg muffins in plastic wrap or store them in zipped-top plastic bags.
- To Store in the Freezer: Allow the egg muffins cool off completely, then wrap each one individually in plastic wrap. Place them in a freezer-safe zipped-top bag and place in freezer.
- To Reheat from Refrigerated or Frozen: Unwrap the muffins, if needed, and place on a microwave-safe plate. Reheat in the microwave until warmed through to the center, for about 30 seconds (from thawed) or 1 to 2 minutes (from frozen).*
*The exact cook time you need to reheat the breakfast egg muffins will vary based on the power of your microwave.
More Healthy Breakfast Recipes to Try
For this Breakfast Egg Muffins recipe, I recommend:
- Box grater – You can save a ton of money by grating a brick of cheese yourself, rather than buying pre-shredded cheese. Pre-shredded cheese also contains additives that prevent the cheese from sticking together in the bag. So if you grate the cheese yourself, it will melt better too!
- 6-cup muffin pan – This pan is the perfect size for this recipe. I love using it because its small enough to fit inside of my toaster oven, which heats up so much faster than my actual oven!
If you make this Breakfast Egg Muffins recipe, let me know! Rate it and leave a comment below, because I love hearing from you! 🙂
Breakfast Egg Muffins (Keto, Low Carb)
- 6 large eggs
- 1/4 cup almond milk
- 1/2 cup chopped fresh spinach
- 1/3 cup chopped fresh tomatoes
- 1/3 cup shredded cheddar cheese
- 2 green onions, sliced
- Optional topping: Sliced avocado
- Preheat the oven to 350°F. Grease a muffin pan with cooking spray.
- In a large bowl, whisk together the eggs, milk and a pinch each of salt and pepper.
- Stir in the spinach, tomatoes, cheese and green onions.
- Divide the mixture evenly between 6 muffin pan cups. Bake for 20-25 minutes, or until the muffins are set and firm in the center.
- Remove the muffins from the oven and allow them to cool for 5 minutes in the pan, then use a butter knife to loosen the muffins from the cups. Serve warm, topped with avocado if using.
- If you can, I highly recommend using organic, pasture-raised eggs in this recipe for maximum health benefits.
- Leftovers can be stored in an airtight container in the refrigerator for up to five days.
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