Muffins are a classic breakfast food. But once you go keto, you may be afraid that muffins are off the table (and, unfortunately, out of your mouth.) Traditional, sugar-laden muffins may be, yes, but not these savory ones we’ve got for you today.
There’s no rule that says that muffins HAVE to be sweet. Yes, a fresh, warm blueberry muffin is a wonderful thing, but there are many different ways to spice up the delicious muffin.
(Need a great recipe for a paleo version of blueberry muffins? We’ve got you.)
But even those paleo blueberry muffins aren’t exactly keto-friendly. So we wanted to give all of our keto friends an option for a muffin too. And the great thing about these muffins is that they’re designed to give you all the important nutrients (protein and healthy fats!!) that you need to keep you satisfied until lunch.
Bonus points – you can load these breakfast muffins with any veggies you like. We recommend peppers, mushrooms, onion, and spinach, but you can get crazy with it. Tomatoes would be good. Any type of leafy green. Garlic would be sweet too. Let me know what combos you choose!
Second bonus – these make a great meal prep recipe. Whip up a batch of these over the weekend and have breakfast for the week.
Savory Keto Breakfast Muffins
- 12 eggs
- 1/2 pound bacon cooked and crumbled
- 1 onion diced
- 1 bell pepper diced
- 1/2 cup chopped mushrooms
- 1 cup chopped spinach
- 1/2 cup shredded cheddar cheese
- 1/4 teaspoon cayenne pepper
- Sea salt and fresh ground pepper to taste
Preheat oven to 375 degrees F.
In a large bowl, beat the eggs until foamy. Add the remaining ingredients and stir until combined.
Spray a muffin tin with cooking spray. Fill the tins about 2/3 full and bake for about 15 minutes, until lightly browned. Remove and cool before serving.
Store leftovers in the fridge for up to 5 days, and reheat in the microwave if desired.
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