They’re easy, quick and super handy to have for busy mornings! These keto friendly breakfast egg muffins are a must for all egg and cheese lovers. Cook ahead on Sunday and keep them in the fridge for a satisfying breakfast on days when you don’t have time.
What are egg muffins?
Egg muffins are mini omelette cups with cheese and a topping of your choice.
My breakfast egg muffins are made with a combination of cottage cheese, cream cheese, and cheddar cheese, which when mixed and baked gives the eggs an amazing texture!
I’ll also give you two topping options (cherry tomatoes and cheese and mushrooms with caramelized onions), plus a handful of ideas at the end!
Believe me, it’s hard to stop eating.
This is a make-ahead breakfast
Don’t have time for a healthy breakfast? No problem! This is a make-ahead recipe, so you can always have it in your fridge for busy mornings!
You must try this recipe if you are looking for:
The best part: They taste as good as fresh when reheated! And on very hot summer days I skip the heating part and let them cool down. These egg muffin liners are a lifesaver (like this tuna cake)!
How to make them
For this recipe to work properly, it is best to have a blender or food processor.
- Start by preheating the oven. You will bake the egg muffin liners on the middle rack.
- Blend the cheddar, cottage cheese, cream cheese, eggs and salt. You need to blend the ingredients until the batter appears smooth.
- Prepare the dressing. Or seasonings, if you use more than one. In the recipe I give you 2 options. Just make sure you keep the egg mix to topping ratio at 2:1.
- Pour the dressing into the egg mixture. Now stir to combine. Don’t mix them!
- Pour the mixture into a greased muffin pan. Try not to overfill.
- Cook for 25 minutes. Or until the top and edges begin to brown and a toothpick inserted into the center comes out with no batter.
Tips for making the best egg muffins
- Don’t forget to grease the muffin molds well, so your egg muffins will come out easily without sticking to the mold. A nonstick muffin pan is a plus;
- Do not use a paper liner;
- You can save time by purchasing pre-grated cheddar cheese;
- If you have a large family, double the recipe and get 24 egg muffins;
- You can customize your egg muffins and create your own topping! Just remember to keep the egg mix to topping ratio 2:1 (3:1 if you want a creamier egg muffin);
- Don’t cook them with just egg whites or you’ll get a spongy texture instead of a creamy one. In fact, I advise you not to omit any egg yolks from the recipe: use whole eggs;
- You can replace the cheddar cheese on the egg mixture with mozzarella, Gouda, Gruyere, or any yellow cheese you like;
- If you’re feeding a large crowd, you can easily double the recipe to make 24 egg cups.
Why do breakfast egg muffins go flat? How can I keep egg muffins from collapsing?
Bad news about this recipe: you can’t. These egg muffins expand while baking and shrink when they cool, because that’s how eggs behave. And this is a recipe made mostly with eggs, and eggs don’t have enough structure to hold a fluffy shape after cooling.
I once tried whipping egg whites just to see the result – since I’m really happy with how those breakfast muffins look – but I didn’t get a very nice result. So even though I call it a breakfast egg muffin, expect a very creamy, delicious cheesy egg cup.
Storage and freezing
My egg muffins are made to make ahead, so you can grab them on the go. They will last a week if stored in the refrigerator, closed in an airtight container. Don’t forget to wait for them to cool completely before storing them.
Reheat in the microwave for 20-25 seconds each. Be careful not to overheat or they may become a little hard.
Won’t you eat them all in a week? No problem! You can also freeze egg muffins for breakfast, using a freeze-proof container or bag. To heat, start with 30 seconds and add another 20 seconds if necessary.
Variations of egg muffins
I love how customizable this recipe is! Remember: add 1 part topping/filling to 2 to 3 parts egg mixture.
In this recipe I will explain 2 of my favorite variations step by step:
- Breakfast pizza. You’ll need oregano, cherry tomatoes, and more cheese for this! For this just cut the cheese into cubes and slice the tomatoes.
- Mushrooms and caramelized onions. This takes a little more time, but it’s totally worth it! You will want to caramelize the onions for about 15 minutes and the mushrooms for about 5 minutes.
Other variations of egg muffin liners that I love are:
- Ham and cheese;
- Cooked sausage;
- Crumbled cooked bacon;
- Asparagus and mushrooms;
- Black olives and cheddar;
- Canned tuna and onion;
- Jalapeno and cheddar cheese;
- This onion chutney;
- Spinach and parmesan;
- Tomato, parmesan and basil;
- Cheddar and broccoli.
Faster breakfasts
Cold coffee
Keto Coconut Flour Waffles
leavened pancakes
Turmeric and orange smoothie
Mango smoothie (3 different options)
Follow me on INSTAGRAM, PINTEREST, FACEBOOKAND YOUTUBE for more tips and great recipe ideas!
📖 Recipe
Egg muffin cups
Quick, easy, and super handy to have for busy mornings, these keto breakfast egg muffins are a must-have for all egg and cheese lovers. Cook them on Sunday and keep them in the fridge for a satisfying breakfast for days when you don’t have time.
Prevents the screen from going dark
ingredients
Stuffed With Mushrooms And Onion
Instructions
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Preheat the oven to 180°C.
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Grease a small muffin pan with butter or grease with cooking oil.
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In the blender cup, add the eggs, shredded cheese, ricotta, cream cheese and salt and blend for 1 minute, until all ingredients are well combined.
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For the mushroom and onion filling: Using ½ tablespoon butter, cook the mushrooms over high heat in a pan for 2-3 minutes. Reserve.
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To caramelize the onions, heat the remaining butter in a heavy-bottomed skillet or pan, cooking the onions over medium-low heat, until soft and golden. It usually takes me 10 to 15 minutes. Stir occasionally, especially if you use a pan with a thin bottom to prevent it from burning.
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For the breakfast pizza filling: In a small bowl, combine the cheese, sliced cherry tomatoes and oregano, stirring to combine the ingredients.
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Mix the chosen filling with the egg mixture, stirring to combine.
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Pour the mixture into the muffin tins, filling each one ⅔ full.
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Bake for 25 minutes at 350°F, or until the top and edges are starting to brown and a toothpick inserted into the center comes out with no batter.
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Wait 5 minutes before removing the breakfast egg muffins from the pan.
Notes
Store them in the refrigerator, inside an airtight container. Wait for them to cool before storing them.
Nutrition
Serving: 1GCalories: 119kcalCarbohydrates: 3GProtein: 7GFat: 9GSaturated fats: 5GPolyunsaturated fats: 4GCholesterol: 126mgSodium: 256mgFiber: 1GSugar: 1G
