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Keto Egg Muffins for Weight Loss Breakfast - Simple, Satisfying, and Make-Ahead

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 10 large eggs
  • 1/4 cup heavy cream (or unsweetened almond milk for lighter calories)
  • 1 cup shredded cheddar or mozzarella
  • 1 cup baby spinach, chopped
  • 1/2 cup bell pepper, finely diced
  • 1/2 cup cooked bacon or breakfast sausage, crumbled (optional)
  • 1/4 cup green onions, sliced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • Avocado oil spray or olive oil for greasing the muffin tin

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Grease a 12-cup muffin pan well with oil spray or brush with olive oil.
  2. Whisk the base: In a large bowl, whisk eggs, heavy cream, garlic powder, onion powder, paprika, salt, and pepper until smooth and slightly frothy.
  3. Add the mix-ins: Stir in cheese, spinach, bell pepper, green onions, and bacon or sausage if using. Mix gently to distribute evenly.
  4. Fill the cups: Divide the mixture among the 12 muffin cups, filling each about 3/4 full. Stir between pours to keep the solids evenly spread.
  5. Bake: Place the pan on the middle rack and bake for 18–22 minutes, until the centers are set and the tops are lightly golden. A toothpick should come out mostly clean.
  6. Cool slightly: Let the muffins rest in the pan for 5 minutes. Run a thin knife around the edges to release, then transfer to a wire rack.
  7. Serve or store: Enjoy warm, or let them cool fully before storing.

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