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One batch of these keto egg muffins and you’ll never want to live without them in your fridge again! Egg muffin cups make a great meal prep low carb breakfast (or lunch!) for busy days, whether your rushing out the door in the morning, or rushing to get to your computer like me. This egg muffin recipe features something special… roasted vegetables! It gives the breakfast egg muffins incredible flavor AND makes veggies for breakfast totally delicious. Pair the low carb egg muffins with some butter coffee or my 90-second keto bread for a healthy, filling breakfast.
Keto breakfast muffins can mean lots of things – they can be sweet like a blueberry muffin – but this time around, we’re making them with eggs. These are naturally low carb, but also make a convenient meal prep breakfast for the whole family, even if they aren’t.
These quickly became part of my breakfast rotation of keto oatmeal, chaffles, and of course, fathead cinnamon rolls for holidays and weekends! You can even include these muffins on an egg fast if you make them with just the egg and cheese, and skip the veggies. Let me know what you think about them.
This keto egg muffins recipe was originally published on August 26, 2017, and the post was republished in December 2020 to add updated pictures, useful tips, and some improvements to keto breakfast egg muffins. The original version did not include cheese, but I added it in because… cheese!! You can easily skip it if you like, though.
Keto Egg Muffins Ingredients
You probably have most of the ingredients you need to make these yummy baked egg muffin cups already:
- Low carb vegetables of your choice – I used broccoli, cauliflower, and red bell pepper
- Garlic
- Olive oil
- Eggs
- Heavy cream
- Salt & pepper
- Cheese of your choice – I used cheddar
(See below for variation ideas and swaps!)
How To Make Breakfast Egg Muffins
These easy low carb egg muffins are quick to make:
- Roast. Toss broccoli, cauliflower, red pepper and garlic with the olive oil. Spread out in a single layer on a baking sheet and roast until edges are browned.
TIP: While you may be tempted to skip roasting the vegetables, I urge you do it! The roasted veggies are the best part of these healthy egg muffins. Roasting them imparts so much more flavor than the usual steaming method, plus it ensures that your breakfast egg muffins don’t end up soggy and watery. This is why cooking the veggies is required.
- Prep. Line a muffin tin with liners or silicone cups and divide roasted vegetables between the 12 wells.
- Whisk. Whisk the eggs, heavy cream, sea salt, and black pepper together until combined. Stir in shredded cheddar and pour into the egg muffin cups.
- Bake. They are ready when the eggs are set
How long to cook egg muffins?
For this recipe, the bake egg muffins for 15-20 minutes, in addition to the 15-20 for the roasted vegetables. The good news is most of the time is hands-off, so the active prep is only around 10 minutes.
Variations For Egg Muffins
How to customize them:
There are almost endless variations for these! One of the best things about this egg muffin cups recipe is that it’s so versatile and easy to customize.
Here are some of the components you can change up:
- Vegetables – Make it your own depending on what keto veggies you love, or what you have in your fridge right now! I do recommend avoiding watery vegetables, like zucchini, which would make the egg muffins watery, too. (If you want to use your zucchini, try zucchini pizza bites or zoodles instead.)
- Cheese – I used cheddar, but you can also try mozzarella, gruyere, feta, or any other cheese you like. Get the full cheese list here for ideas.
- Milk or cream – This recipe is written using heavy cream, but you can swap it for the milk of your choice. Regular dairy milk will work but will increase carb count. You can also use coconut milk, coconut cream, or almond milk.
- Meat – I didn’t add any, but you could also add some cooked crumbled sausage or bacon.
How to make keto egg muffins dairy free:
Yes, this recipe can easily be made dairy-free, paleo, and whole30. Simply omit the cheese (replace with the same amount of additional veggies) and use coconut cream instead of heavy cream.
Can I use frozen vegetables?
Yes! I used fresh veggies, but you can roast frozen ones, too. Just make sure they aren’t watery when they are done, before adding them to the cups.
Should I use a large or small muffin tin?
It’s up to you! This recipe is written using a large tin (I love this one!), but you can easily use a small muffin tin – you’ll get about twice as many muffins.
Egg Muffin Cups FAQs
How many carbs in keto egg muffins?
The carbs in healthy breakfast egg muffins will depend on what other ingredients are included in them.
In this recipe, each egg muffin has 1.8 grams net carbs.
How many keto egg muffins can I eat?
Egg muffins will vary in serving size. I have one serving listed as one egg muffin, but nutrition needs will really vary person to person. You might eat 2 or 3 for a meal.
Check out my macro calculator to help you figure out what your macros should be, depending on your goals. This will give you an outline for what your meals should look like.
Why do my egg muffins collapse?
It’s common for egg muffin recipes like this one to deflate a bit. When they are baked, the air bubbles found in egg expand. One they start cooling? They deflate.
One way to help prevent or at least help this from happening is to let the muffins cool slower, so keep them in the pan until cool before removing them. This will help a bit, but know that it’s totally normal and fine for egg muffins to collapse a bit.
Egg Muffin Recipe Storage Instructions
Can you make these ahead?
Yes, take these low carb breakfast egg muffins to go! They can be made ahead for quick breakfasts and/or snacks.
How to store keto egg muffin cups:
Store the egg muffins in the refrigerator for 3-5 days.
Can you freeze keto egg muffins?
You can freeze the egg muffins. Freeze in a single layer until frozen solid, then transfer them to a freezer bag for 2-3 months. Thaw them in the fridge overnight before reheating.
How to reheat breakfast egg muffin cups:
Reheat these muffins in the microwave for about 30 seconds, or until heated through. You can also reheat in a 350 degree F oven.
More Keto Egg Recipes
If you like this breakfast egg muffins recipe, you might also like some of these other keto egg recipes:
- Easy Peel Hard Boiled Eggs– The ultimate guide to perfect hard boiled eggs every time! Plus a time chart so you can cook them exactly the way you like them.
- Instant Pot Egg Bites – This recipe from This Old Gal features red peppers and feta for a twist on egg bites.
- Deviled Eggs – What makes the best deviled eggs even better? BACON! Made with basic ingredients and ready in 20.
- Keto Egg Salad – Just 5 minutes to make this classic. Use it on salads, for low carb sandwiches, and lettuce wraps.
- Veggie Omelette – Another way to enjoy eggs and veggies together, including the trick to a light and fluffy omelette.
Tools To Make Breakfast Egg Muffins:
Click the links below to see the items used to make this recipe.
- 3-Compartment Glass Meal Prep Containers – Pop a few low carb egg muffins in here with a side of green salad and macadamia nuts and you’ve got a nutritious breakfast that’s quicker than the drive-thru.
- Muffin Tin – This one is my favorite.
- Muffin Liners – A must for easy cleanup! You can use silicone muffin liners or parchment liners. Both can be used for keto chocolate cupcakes as well.
Reader Favorite Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
Low Carb Keto Egg Muffins (Egg Muffin Cups Recipe)
See how to make easy keto egg muffins for a grab-and-go breakfast you can meal prep! This method (with variations!) makes the best breakfast egg muffin cups recipe.
Recipe Video
Click or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!Ingredients
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Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease if using foil).
In a large bowl, toss together the broccoli, cauliflower, red pepper, minced garlic, and olive oil.
Arrange the vegetables in a single layer on the baking sheet. Roast in the preheated oven for 15-20 minutes, until the edges of the broccoli are browned.
Meanwhile, line a muffin tin with 12 parchment muffin liners or silicone muffin liners.
When the vegetables are done, keep the oven on. Arrange the veggies evenly in the muffin cups.
Whisk together the eggs, heavy cream, sea salt, and black pepper. Stir in the cheddar cheese. Pour the egg mixture into the muffin cups over the vegetables.
Bake for 15-20 minutes, until the eggs are set.
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Recipe Notes
Serving size: 1 muffin
Video Showing How To Make Egg Muffin Cups:
Don't miss the VIDEO above - it's the easiest way to learn how to make Egg Muffin Cups!
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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33 Comments
Thomas Westheimer
I partially cook bacon and line the sides of each cup. Sometimes I put 1 piece of pepperoni to “line” the bottom too
Tara
What delicious egg muffins! I love the minimal prep and that they can be made ahead of time. Yum!
Anjali
These egg muffins turned out so well!! They were super easy to make and were a great grab-and-go breakfast for us all week long!
Claudia Lamascolo
I make these all the time its a great recipe and perfect to make ahead and freeze I pop on in the air fryer and they taste just like I just made them thanks for this recipe
rika
I love these egg muffins. The perfect addition to my morning breakfast! Yum
Shanna
These were so yummy! I added a little spinach to them.
Donae
My husband and I love this recipe. I didn’t have any cauliflower so I used broccoli, frozen spinach squeezed dry, onion and sun dried tomato. It turned out great and was delicious! Next time I will spray my paper muffin liners. It did stick to the liners a bit.
Jill
I love this recipe! It’s so simple & makes for such a great breakfast prep leaving you more time in the morning to do other things. I’m not paleo so I did add some shredded cheddar although Maya’s right it’s really not needed nor would it be too missed. I also added hemp seeds for a plant protein boost 🙂
Peggy
can you add ground breakfast sausage to the recipe
Wholesome Yum M
Hi Peggy, Yes, that sounds great! Enjoy!
Toni
Love this recipe. I have to tweak a little bit because of my stomach issues. You gave some great tips about roasting the veggies first. And the coconut milk. Thanks!!
Kathy M
Hi Maya!
Do you have any storing and reheating tips for these muffins? Can they be frozen?
Maya | Wholesome Yum
Hi Kathy, You can keep them in the fridge for about week. You could also freeze them, but the texture is not great. You can reheat them in the microwave or in the oven.
Eman
I am so happy to see this kind recipes✨
But is this recpes sut for kids ?
I mean age 1year ?
Maya | Wholesome Yum
Hi Eman, I can’t give advice on what to feed your kids, but mine ate these at 1 year!
Sarah
Hi Maya, thanks for a simple and tasty looking recipe. Have you tried making these with coconut milk instead of coconut cream? I’m currently out of coconut cream (it goes fast in my household!) and wondering if coconut milk will do the trick? Thanks so much! 🙂
Maya | Wholesome Yum
Hi Sarah, Coconut milk should be fine – use the thick kind in a can.
Mimi
Started eating “Keto” 7 weeks ago. Have tried other from-scratch muffin recipes and prepared mixes too and this recipe is hands down the best tasting and the easiest! So happy to have found you! Looking forward to trying many more of your recipes Maya!
Maya | Wholesome Yum
I am so happy you liked the egg muffins, Mimi! Have a great day!
Lisa
What a tasty recipeee!! Thank you for sharing!
Maya | Wholesome Yum
I am so happy you liked the muffins, Lisa! Thanks for stopping by!
Kimberly Baxter
Made this for dinner last week. So good! Thanks for the recipe.
Maya | Wholesome Yum
I love to hear that, Kimberly! Thanks for stopping by!
Amanda
How long will these last in the refrigerator?
Maya | Wholesome Yum
Hi Amanda! These will last 4-5 days in a sealed container in the refrigerator. I hope you like them!
Liz
Hi! Can these be frozen and microwaved?
Maya | Wholesome Yum
Definitely! I do that all the time. 🙂
Heather | Made In A Pinch
These are great! I always need something to make and grab in a pinch, and these do the job! Thank you for the recipe!
Maya | Wholesome Yum
Thank you, Heather! I’m glad you like them.
Lexie
Yum. I love that these are full of veggies! I tried something similar with lunchmeat used as the muffin pan liners once and they were pretty great.
Thanks for sharing!
Maya | Wholesome Yum
Thank you, Lexie!
Frees Lois
Can these be frozen and reheated?
Maya | Wholesome Yum
Yes!