Breakfast Egg Muffins in Minutes – Keto/GF Friendly!

February 6, 2020 , In: 5 minute meals, Cooking, DIY , With: No Comments

If you’re not a sweet muffin person, can’t have wheat, are on a Keto diet, or just want something different, you can make “muffins” out of a simple egg base. They take minutes to bake, can be made with whatever you have lying around, or customized in any way you want.

They last about 5 days in the fridge, or about a month in the freezer, and are great to pop in a microwave for a hot breakfast on the go.


  • 6 eggs
  • 2 tbsp finely chopped onion
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Oil

Optional ingredients:

  • 1/4 cup grated cheese
  • 1/4 cup bacon
  • chopped mushrooms and pepper
  • chopped tomatoes and low-moisture mozzarella
  • shredded chicken and BBQ sauce
  • Seriously, whatever is good

Step 1:

Preheat oven to 375°. Dice the onions finely, and break the eggs into a bowl. Add the onions, salt, and pepper, and whisk until well combined.

Step 2: 

Pour the egg mixture into greased muffin tins, not filling more than 3/4 full. Add the toppings gently into each muffin tin, making sure not to overfull, or have toppings spilling over the tin.

Step 3: 

Bake for 20 minutes. The eggs will puff up a lot in the oven, and will fall when they cool. That’s ok, they’re still delicious. Transfer to a wire rack to cool, and store for up to 5 days in the fridge, or 30 days in the freezer


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