These handheld breakfast rounds use whisked eggs and heavy cream as a base for a variety of savory mix-ins like bacon, cheese, and vegetables. They have a fluffy texture and a savory flavor profile as a flour-free breakfast dish that can be customized easily with different meats or spices.

About This Recipe

To prepare the muffins, the eggs are beaten with heavy cream and aromatics before being poured into a greased tin with the chopped fillings. Baking at a consistent temperature allows the eggs to set into a firm yet light structure that holds the weight of the cheese and protein. It is important to avoid overfilling the cups, as the eggs expand slightly during the cooking process before settling into their final shape.

The flavor relies on the combination of the sharp cheddar cheese and the smoky notes of the cooked bacon or sausage. The heavy cream gives a creamy mouthfeel and helps keep the eggs tender, while the garlic and onion powder provide a background savoriness. Since the vegetables are chopped finely, they distribute evenly throughout the muffin, providing small bursts of texture and freshness in every bite.

These egg muffins suit a light meal or snack and can be prepared ahead of time. It’s easy to customize each batch by adding jalapeños for heat or swapping the spinach for bell peppers to change the color and sweetness. They are best served warm, though they remain stable enough to be eaten as a cold snack directly from the refrigerator.

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Why You’ll Love This Recipe

• Quick, easy, and customizable
• Great for meal prep and busy mornings
• High-protein, low-carb, and filling
• Family-friendly and kid-approved
• Freezer-friendly for long-term storage

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What You’ll Need for This Keto Breakfast Egg Muffins

• 10 large eggs
• 1/4 cup heavy cream (or unsweetened almond milk)
• 1 cup shredded cheddar cheese
• 1/2 cup cooked bacon or sausage, chopped
• 1/2 cup chopped spinach or bell peppers
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt & pepper, to taste
• Optional: sliced jalapeños, mushrooms, or avocado topping

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Step-by-Step Preparation

1. Preheat oven to 350 °F and grease or line a 12-cup muffin tin.
2. In a large bowl, whisk eggs, cream, garlic powder, onion powder, salt, and pepper.
3. Stir in cheese, bacon or sausage, and vegetables of choice.
4. Pour mixture evenly into muffin cups, filling each about 3/4 full.
5. Bake 18–20 minutes until set and slightly golden.
6. Cool slightly before removing from the pan.

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FAQ

• Can I freeze these egg muffins?
  Yes—store in a freezer-safe bag for up to 2 months. Reheat in microwave or oven.
• Do they taste good cold?
  They’re best warm, but can be eaten chilled if you’re in a hurry.
• Can I make them dairy-free?
  Yes, swap heavy cream for almond milk and use dairy-free cheese.
• Why did my muffins deflate?
  They naturally settle a bit after baking, but using cream helps them stay fluffy.

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Variations & Substitutions

• Use feta and spinach for a Greek-inspired version
• Swap bacon for chorizo for a spicy kick
• Add jalapeños and pepper jack cheese for Tex-Mex style
• Try turkey sausage and mushrooms for a lighter option

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Serving Suggestions

• Pair with avocado slices for extra healthy fats
• Serve with a side of keto-friendly salsa
• Grab as a handheld breakfast on the go
• Add to a brunch spread with keto pancakes or waffles

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Turkey & Spinach Egg Muffins (Thanksgiving Breakfast Edition)
• Avocado & Egg Breakfast Cups

New keto recipes are added every week — check back often for more low-carb inspiration!