“A friend is someone who thinks you’re a good egg even though you’re slightly cracked!”
Hey Friends! I hope you’re ready for these Easy Low Carb Egg Muffins because they’re just so good! If you’re following a low carb or Keto diet, these Egg Muffins are going to rock your morning!
To all the Momma’s and Daddy’s out there with Little’s, these Easy Egg Muffins are toddler and child friendly! An older child can easily pick these up and eat them with their fingers and the muffins could be cut into smaller, bite sized pieces for a toddler – they’re freezer friendly too!
If you’ve been following me on Instagram then you know I’ve been working to make more healthy choices in my diet and having fast and easy breakfast options like this on hand has really been a life saver.
I make these in a batch of six, usually over the weekend and then put them in a meal prep container along with some turkey bacon, nuts, and fruit to serve as my breakfast each morning throughout the week.
Let’s start with the basics, and I do mean the basics. This recipe is so easy ya’ll!!
I cracked six eggs into a glass bowl and used a whisk to beat them.
Here’s a little egg cracking tip for ya: crack your egg on a flat surface and not on the edge of your bowl!
Cracking the egg on a flat surface will keep the egg shell from splintering and landing in your eggs in the bowl.
Once you’ve whisked the egg until the yoke and egg white combine, add in 1 tablespoon of your choice of zero calorie seasoning.
I like to use Head Country Original Championship All Purpose seasoning, but any type of seasoning will work, even if it’s just salt and pepper.
This is also where you should add in any meat or veggies you may want to include.
I prefer my Easy Low Carb Egg Muffins plain, but some good add-ons would be chopped bell pepper, onion, sausage, chopped ham, crumbled bacon, shredded cheese, or sliced black olives.
Once the eggs are ready to go, line a half-dozen sized muffin pan with silicone muffin liners.
It’s important to use silicone liners because the eggs tend to stick to the paper liners and they definitely stick to the muffin pan no matter how much you may spray it with nonstick spray.
Oh, just a little side note, I picked this muffin pan up for $0.88 at my local Walmart Grocery Store and it worked perfectly and fit in my little convection oven so I was able to make these without heating my entire house up.
Use a measuring cup or small ladle to scoop the egg mixture into the muffin liners and fill them just below the top.
Depending on how large your eggs are, you may have to use 7 eggs instead of 6 to fill them up.
Once you have your muffin liners filled with the egg muffin mixture, you’re ready to pop these little gems right into the oven!
Place your muffin pan carefully into the oven and cook them for 20-25 minutes on 350F.
Once the cooking time is complete, remove the egg muffins and gently shake the pan. If you see any jiggle, you need to cook them a little longer until they set firmly.
I also like to check the “doneness” of my low carb egg muffins by inserting a toothpick straight into the middle of each muffin. If the toothpick comes out clean, you’re good to go!
And there you have it my friends, Easy Low Carb Egg Muffins, a simple and savory breakfast option the entire family will enjoy!
These make a great grab-and-go breakfast for Mom, Dad, and the kiddos! They also pack up nicely in bento boxes for school breakfast’s or even lunches.
I hope you all have enjoyed your time in my kitchen today and that you’ll come back soon to visit!
Easy Low Carb Egg Muffins
Simple, easy and delicious Low Carb and Keto friendly Egg Muffins, perfect to make ahead for meal prep!
- 6 Organic, Cage Free Eggs
- 1 tbsp Head Country Original Championship Seasoning or your favorite seasoning
Preheat oven to 350F and line a muffin pan with 6 silicone muffin cups.
Crack eggs into a small mixing bowl, add in the seasoning of your choice, and then whisk until well blended.
Use a ladle to spoon the egg into the muffin cups until all are filled evenly.
Bake the egg muffins for 20 minutes or until a toothpick inserted in the middle comes out clean.
Remove eggs from the muffin cups and allow to cool completely before placing in your meal prep containers. You may have to cut them in half to get them to fit.
You can make as many of these egg muffins as you like, just double the recipe accordingly. I have found that these egg muffins do not taste as good or fresh after 4 days in the fridge, so I just made 6 muffins. The Head Country Seasoning is a 0 calorie dry rub seasoning. You may use any seasoning you enjoy, just adjust the calorie count for this recipe accordingly if your seasoning has calories. You can also add any meat, veggies, or cheese you like, I just prefer them plain with turkey bacon on the side.
Shared at Meal Plan Monday
Shared at Weekend Potluck
Shared at Foodie Friday Link Party