About
These Keto egg muffins make a great breakfast, brunch or snack option, packed with healthy fats and flavor. Our low carb muffins are prepared with eggs, sweet sundried tomatoes, aromatic fresh rosemary, and tangy goat's cheese. Once prepared, the egg mixture is divided between muffin cups and oven-baked until golden.
Can I Use a Different Cheese?
We have added tangy goat's cheese to our Keto egg muffins for both fats and flavor. If preferred, you could swap the goat's cheese for crumbled feta cheese or even some grated or torn mozzarella pieces. Please be sure to adjust your macros to account for any changes made to the original recipe.
Can I Make These Dairy-Free?
This Keto breakfast recipe is incredibly versatile and can be adapted to include different vegetables, herbs or cheese combinations. If you would like to make the recipe dairy-free, you could eliminate the cheese and add some additional vegetables. Roasted jarred bell peppers or sliced mushrooms would complement the sundried tomatoes well.
Ingredients
- 6 large raw egg
- 4 piece sun dried tomatoes
- 2 oz goat cheese
- 1 tablespoon rosemary, fresh
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Crack the eggs into a mixing bowl. Add the salt and pepper and beat well to combine until smooth.
- Roughly chop the sundried tomatoes and finely chop the rosemary. Add the tomatoes and rosemary to the bowl with the beaten eggs. Crumble in the goat's cheese. Mix everything together well to combine.
- Lightly oil 8 muffin tray cups. Divide the beaten egg mixture evenly between the oiled muffin cups. Transfer the tray to the oven and bake for 15-18 minutes or until golden brown and risen. Set aside to cool a little, then gently ease the muffins from the tray with a spatula. Serve hot or cold.
Nutrition Facts
- Servings: 8
- Calories: 80.4kcal/336.4kJ (per serving)
- Fat: 5.7g (per serving)
- Carbs: 0.8g (per serving)
- Protein: 6.1g (per serving)
