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Keto egg muffins ( Breakfast )

One of the best time-saving keto breakfasts of all time, hands down. Delicious, savory egg muffins are convenient, easy to make, and perfect for on-the-go adults and kids! Make ahead of time, and revel in your preparedness!


  • 2 scallions, finely chopped
  • 5 oz. chopped air-dried chorizo or salami or cooked bacon
  • 12 eggs
  • 2 tbsp red pesto or green pesto (optional)
  • salt and pepper
  • 6 oz. shredded cheese


Ketogenic low carb
2 muffins per serving

  • Net carbs: 2 % (2 g)
  • Fiber: 0 g
  • Fat: 70 % (26 g)
  • Protein: 28 % (23 g)
  • kcal: 336


1. Preheat the oven to 350°F (175°C).

2. Line a muffin tin with non-stick, insertable baking cups or grease a silicone muffin tin with butter.

3. Add scallions and chorizo to the bottom of the tin.

4. Whisk eggs together with pesto, salt and pepper. Add the cheese and stir.

5. Pour the batter on top of the scallions and chorizo.

6. Bake for 15–20 minutes, depending on the size of the muffin tin.


Kids love these cheesy muffins. Perfect for a lunchbox! Can be eaten hot or cold. Prepare a big batch and store in the refrigerator for 3-4 days or freeze them.

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