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Keto Egg Muffins with Heavy Cream
Keto egg muffins are an excellent breakfast or snack option. They are easy to prepare, packed with proteins and fats, and perfect for a busy morning. These Keto egg muffins are combined with roasted veggies, some heavy cream, and shredded cheddar for the best flavor. This mixture will give you six muffins you can eat immediately or store for later. It takes about 15 minutes to prepare everything and then simply let the oven do the rest. You can add a pinch of cayenne pepper or a few drops of your favorite hot sauce. These muffins can be served with cream cheese, sour cream, or Greek yogurt. Enjoy!
How to Make It
Step 1
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper. Cut the broccoli into small florets. Finely chop the pepper. Arrange the vegetables in a single layer on the baking sheet. Sprinkle with salt and drizzle with olive oil.
Step 2
Roast for 15-20 minutes. When done, remove from the oven. Optionally, season with some more salt or pepper and set aside.
Step 3
Shred the cheese. Crack the eggs into a bowl. Add the heavy cream, garlic powder, cheddar, and black pepper. Whisk well to combine.
Step 4
Reduce the oven temperature to 160°C (320°F). Grease a 6-cup muffin tin with butter. Arrange the vegetables evenly in the muffin cups. Pour in the egg mixture until ½ full. Bake for 15-20 minutes.
Step 5
When done, remove from the oven and cool for a while. Serve immediately or store for later. It pairs perfectly with cream cheese.
Ingredients
- Broccoli
120 g
- Extra virgin olive oil
2 tbsp
- Red pepper
60 g
- Salt
0.5 tsp
- Garlic powder
0.5 tsp
- Egg
4 medium
- Heavy cream
2 tbsp
- Cheddar cheese, natural
0.33 cup, shredded
- Black pepper
0.25 tsp
- Butter
2 tbsp
