I’ll admit, took me a little while to get on the keto egg muffins train. I’m not sure why but pretty much my entire life I’ve been a pseudo “go against the grain” kind of person.
I say pseudo because I always end up succumbing eventually. I always end up listening to that song everyone’s talking about. Always end up seeing that movie that won all the awards. For whatever reason I just can’t do it when everyone else is doing it, sue me.
After trying a few recipes (and finally settling on the one we’re about to make), I realized that my problem wasn’t with the idea itself. It was with the execution.
Not sure where to start with Keto? If you’re a beginner to the diet, check out my guide to the basics of Keto!
A great low carb breakfast recipe
I’m not exactly sure how many low carb egg muffin recipes you’ve made in your life but a lot of them have an interesting texture to them. Kind of spongy, from the air bubbles that get baked into the eggs. For some people, that’s fine, but for me it was kind of a deal breaker.
When I make my keto egg muffins it’s usually as part of my meal prep. That means they’ll be sitting in the freezer or refrigerator until they’re all consumed. For whatever reason my spongy egg problem wasn’t an issue when the baked eggs were fresh but for some reason the odd mouth feel was noticeable the next day.
The Perfect Keto Egg Muffins
To fix this problem I added a little bit of cream to the egg mixture which gives the egg muffin cups a super silky texture that’s just to die for.
Now that we’ve figured out how to make baked eggs work there’s no stopping us! I mean the benefits are endless.
- Quick low carb breakfast in the morning, prepped and ready in case you have limited time in the morning.
- Easily scalable and customizable. Great for tracking macros.
- Refrigerator and freezer friendly.
What’s not to love?
If and when you do decide to customize these lovelies it’s a great idea to cook the meat and vegetables prior to adding them to the eggs. Regardless of what protein or vegetables you choose, they’ll likely give off water, oil or both. This would definitely ruin that silky texture we’re going for here.
What to Bake Your Egg Muffins In
Now I would not recommend using cupcake liners for these AT ALL. To be honest, I’ve never tried it but I suspect that the egg would get stuck to the paper at the very least. I use these super inexpensive but extremely awesome silicone baking cups that I got off Amazon. They work perfectly.
How to Store your Keto Egg Muffins
These low carb breakfast muffins last about 5 days in the refrigerator. Otherwise you can wrap them in plastic wrap and then freeze individually in a plastic bag. Allow to thaw overnight in the refrigerator and microwave in the morning!
These Keto, Gluten Free Egg Muffin Cups are super simple to throw together and super healthy. Perfect for your next meal prep! These baked eggs take convenience to the next level and are an extremely freezer friendly breakfast.
- 6 Large Eggs
- 1/4 cup Heavy Whipping Cream
- 1/2 Tbs Unsalted Butter
- 4 oz Mushrooms, sliced
- 1 oz Goat Cheese
- Salt & Pepper
The low cooking temperature and moist baking environment keep these baked eggs from becoming rubbery or tough when the outside cooks before the inside.
- Serving Size: 3
- Calories: 263
- Sodium: 286
- Fat: 21
- Carbohydrates: 3
- Fiber: 0
- Protein: 16