These easy Keto Egg Muffins have broccoli, cheddar, and ham for a delicious healthy breakfast recipe! Easy to meal prep and only 1 net carb each for the perfect low carb meal!
Keto Egg Muffins
If you need a delicious, easy, low-carb breakfast, look no further! These Keto Egg Muffins are super tasty, very filling, and come together ridiculously easily! While these are similar to my Ham & Cheese Quiche Cups, I bulked them up with steamed broccoli for a nutritious boost! Naturally gluten free and grain free, these are perfect for kids as well!
These keto muffins are perfect for meal prepping because they freeze easily, can be customized for different preferences, and taste deliciously fresh when they are reheated! Using leftover cooked ham and broccoli for this low-carb breakfast is a great way to reduce waste and save money, too — Such an easy snack recipe that you can eat on the go!
If you’d prefer to keep it vegetarian, you could replace the ham with more broccoli, peppers, onions, or another favorite vegetable. If you don’t eat pork, this recipe is just as delicious with shredded or diced chicken, too! You’ll love this healthy, cheesy keto muffin!
Broccoli Cheddar Egg Muffin Ingredients
Here’s a quick overview of what you’ll need. For exact measurements and specific instructions, keep scrolling down to the printable recipe card!
- Heavy cream
- Baking Powder
- Salt & Pepper
- Ham – I used leftover smoked spiral ham, but you could use whatever you have. If using country ham or bacon, you may want to reduce the amount of salt you add to your egg mixture.
- Broccoli – Lightly steamed. You could also use leftover roasted broccoli if necessary. It doesn’t need to be heavily cooked, but being lightly cooked results in nice, tender broccoli pieces.
- Cheese – I used white cheddar, but you can use your favorite variety.
How to make Egg Muffins
While your oven is preheating, combine your eggs, cream, baking powder, salt, and pepper in a medium sized bowl. Beat until well combined, then stir in your ham, steamed broccoli, and cheese. Make sure the mixture is well combined so that every bite will have a little bit of each ingredient.
Pour the mixture into your silicone muffin tin (about 1/4 cup of mixture per muffin). Bake 18-22 minutes or until you can tell that the muffins have set. Allow them to cool a few minutes, then pop them right out of your pan!
Note: I highly, highly recommend using a silicone pan! The egg mixture will stick to metal pans unless they are extremely well greased. I also do not recommend using paper muffin liners–The eggs stick to the paper, and you’ll lose a lot of the muffin this way!
Can you freeze egg muffins?
Yes, these freeze perfectly! The heavy cream included helps prevent the eggs from getting rubbery, so these will be good in the freezer for about 4 months. This makes it the PERFECT keto meal prep recipe! Just cook a couple batches and have breakfast for a month!
First, allow your egg muffins to cool completely (if they are still warm, that moisture will lead to freezer burn). Freeze them in a single layer on a plate or cookie sheet in the freezer for about an hour, then transfer to a freezer bag with all the air sucked out. Remove as many as you’d like at a time, then reheat according to the instructions below.
The best way to reheat egg muffins
If you’ve frozen your egg muffins, the quickest way to reheat is by using the microwave. About 90 seconds at 50% power usually does the trick, but this may vary based on your personal microwave and the number of egg muffins you are reheating. You can also pull out your egg muffins the night before and allow them to thaw in the fridge.
If you are reheating thawed, refrigerated egg muffins, you can quickly warm them up in the microwave (about 30 seconds) or you can use the air fryer. The air fryer gives the edges a little bit of a crispy, toasted feel–I usually do about 90 seconds to 2 minutes for mine.
What to serve with Keto Egg Muffins
These Keto Egg Muffins are packed full of protein and nutrients, so you can easily enjoy them on their own! However, I love starting my day with a delicious Keto Coffee Frappuccino, too. For some variety, you could meal prep these 5-Ingredient Keto Sausage Balls, a Jalapeno Cheddar Chaffle, or some sugar-free Homemade Breakfast Sausage.
Keto Meal Prep Recipes
- Bacon Egg and Cheese Muffins
- Bacon Keto Biscuits
- Denver Omelet Egg Muffins
- Easy Keto Breakfast Sandwiches
- 6 large eggs
- 1/4 cup cream
- 1/2 teaspoon each salt, pepper
- 1/2 teaspoon baking powder
- 3/4 cup chopped ham
- 1 cup shredded cheese
- 1/2 cup lightly steamed broccoli
- Preheat oven to 350 degrees.
- In a medium size mixing bowl combine the eggs, cream, baking powder, salt and pepper.
- Beat the mixture until completely combined. Stir in the chopped ham, shredded cheese, and steamed broccoli until evenly distributed.
- Spoon the mixture using a 1/4 cup measuring cup or ice cream scoop into a greased muffin tin. I highly recommend a silicone muffin pan because it will prevent the mixture from sticking and the muffins will release very easily.
- Bake 18-22 minutes until the muffins have set and a toothpick comes out cleanly.
Nutrition Information:Yield: 12 Serving Size: 1 egg muffin
Amount Per Serving: Calories: 117Total Fat: 8.6gCholesterol: 117.4mgSodium: 212.6mgCarbohydrates: 1.1gNet Carbohydrates: 1.0gFiber: 0.1gSugar: 0.4gProtein: 8.4g