Receive Free Recipes by Email
Sign Up

Real Balanced

A food blog dedicated to sharing easy and delicious low-carb, nut-free, and 30-minute recipes and resources.

Home Recipes Keto Breakfast Muffins

Keto Breakfast Muffins

Net Carbs:2.5g
11 Comments This post contains affiliate links.
Jump to Recipe·★★★★★5 from 2 reviews
K DF VG NF

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.

a stack of baked keto breakfast muffins

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?

baked keto breakfast muffin on a cooling rack

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.

half eaten baked keto breakfast muffins on a plate with a fork

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.

half eaten baked keto breakfast muffins on a plate with more stacked in the background

This recipe can seriously be made from any leftover ingredients you have in the fridge.

muffin tray with diced bacon, white onion, tomatotes, finely chopped parsley, sliced rocket and spring onion
baked keto breakfast muffins in a muffin tray
close up shot of baked keto breakfast muffins in a muffin tray
baked keto breakfast muffins on a plate with a fork, spring onion stalks and whole fresh tomatoes

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.

Looking for more free recipes?

Subscribe to my email list and follow along on Instagram, Facebook, TikTok, Pinterest and Twitter for all of the latest updates.

a stack of baked keto breakfast muffins

Keto Breakfast Muffins

★★★★★

5 from 2 reviews
  • Author: Aaron Day
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

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.

Ingredients

  • 2 slices bacon, diced 100g / 3.5 oz (any kind of protein will work)
  • 1/2 small white onion, diced
  • 3 tbsp coconut oil
  • 2 medium tomatoes, diced
  • 1 spring onion, sliced
  • 2 tbsp parsley, finely chopped
  • 1/2 cup arugula, sliced (or spinach)
  • 4 large eggs
  • 2 tbsp parmesan cheese (use nutritional yeast for dairy free)

Instructions

  1. Preheat your oven to 180C (355 F).
  2. In a frying pan over medium heat, saute the bacon and white onions in coconut oil until the onion turns translucent.
  3. Divide the cooked mixture into 6 individual muffin trays lined with paper cases, along with the tomato, spring onion, parsley, and arugula.
  4. 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.
  5. Place the muffin tray into the oven for 20 minutes, or until golden brown on top, and cooked all the way through.
  6. Keep in an airtight container in the fridge for up to 5 days.

Recipe Notes:

Dairy-Free: If you want to avoid dairy, using nutritional yeast adds a delicious cheesy taste, but with additional B vitamins which are super nutritious.

Storage: Keep in an airtight container in the fridge for up to 5 days.

Keywords: keto breakfast muffins, low carb breakfast muffins, breakfast muffin recipes, easy breakfast muffins

Recipe Card powered byTasty Recipes

Reader Interactions

Leave a Comment

Your email address will not be published.

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

11 Comments

    • Sara Nelson says

      Great question! “Rocket” is the Australian term for arugula. I updated that in the instructions to avoid any further confusion. Thanks for asking, Christa!

      Reply

  6. Melodee Lucido says

    Tha k you Aaron for this awesome recipe.
    Thank you Sara for introducing us to Aaron?

    ★★★★★

    Reply