These keto breakfast muffins are a deliciously soft and easy keto recipe that’s so simple to make and will impress all your family with your new-found baking skills.
Hi everyone, my name is Aaron, and I’m the blogger over at https://www.fatforweightloss.com.au/. I’m so excited to share these keto breakfast muffins with you guys!
When I first spoke to Sara, it was on my podcast “The FatForWeightLoss Show”, episode #33. We spoke all about eating a nut free version of the ketogenic diet, and it became very apparent that we had a lot of nutritional values in common. (P.S If you need a nut-free keto bread, try my keto bread made with sesame seeds)
If you know me, I’m usually all about the nut flours and desserts, but they can definitely get overwhelming if consumed all the time, let alone having allergic reactions to them.
Thus, the keto breakfast muffin was born!
Let’s face it, breakfast is pretty easy when it comes to the ketogenic diet. Bacon, eggs, and some avocado. Why complicate a good thing?
Well, trust me, breakfast can get a little monotonous, and with a few simple changes, a simple bacon and egg breakfast can be turned into a simple muffin that can be eaten on the go.
Even if you’re intermittent fasting in the morning and prefer to delay breakfast until lunch, these egg and bacon muffins will surely satisfy the post fast tummy grumble.
This recipe can seriously be made from any leftover ingredients you have in the fridge.
Instead of bacon, try corned beef, or instead of tomato, try bell peppers. This recipe is so versatile that it will taste great with any ingredient.
If you have any questions regarding the recipe, or maybe some suitable substitutions, then be sure to comment below, and I’ll make sure no question goes unheard.
Thanks again to Sara for letting me guest post on her site. I hope you enjoy this recipe.
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Keto Breakfast Muffins
Ingredients
- 2 slices bacon, diced 100g / 3.5 oz (any kind of protein will work)
- ½ small white onion, diced
- 3 tbsp coconut oil
- 2 medium tomatoes, diced
- 1 spring onion, sliced
- 2 tbsp parsley, finely chopped
- ½ cup arugula, sliced (or spinach)
- 4 large eggs
- 2 tbsp parmesan cheese, use nutritional yeast for dairy free
Instructions
- Preheat your oven to 180C (355 F).
- In a frying pan over medium heat, saute the bacon and white onions in coconut oil until the onion turns translucent.
- Divide the cooked mixture into 6 individual muffin trays lined with paper cases, along with the tomato, spring onion, parsley, and arugula.
- In a medium mixing bowl, combine the eggs and parmesan cheese (if using). Whisk until the eggs are uniform in colour, and pour into the muffin trays.
- Place the muffin tray into the oven for 20 minutes, or until golden brown on top, and cooked all the way through.
- Keep in an airtight container in the fridge for up to 5 days.
Recipe Notes
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