These Easy Keto Breakfast Muffins are so easy to make and can be made dairy-free! Great for meal prepping and busy work weeks!
Well, the word breakfast means breaking a fast, so it doesn’t matter when you are eating it. Let me rephrase that, do you eat in the morning?
I am 50/50. Mainly, because of time and my busy schedule. Yes, it would be nice to sit down and have a full breakfast every day, and that used to happen more often when my youngest was a baby. Now that she is on solids and I have to feed two kids most mornings, it doesn’t happen very often.
With that being said, you are probably just as busy or rushed in the morning to get out the door. (darn snooze button) That is why this recipe will be so perfect for you!
You can make these ahead of time on a lazy Sunday afternoon, and you’ll have breakfast all week.
Not to mention, the best part of this recipe is that it is customizable. If you don’t like bacon, you can replace it with any other meat, or heck, make it vegetarian. Not a fan of zucchini? No problem. Are you dairy free? Omit the cheese and load it up with your favorite veggies.
Since you’ll be eating these the entire week, why not make them taste good by adding the ingredients you love most? That makes sense, right?
For this recipe, I used zucchini, bacon, and cheddar, mostly because that is what I had in my refrigerator. This keto breakfast muffins recipe turned out to be an “I need to get rid of old food” recipe.
Even more, you’ll love how convenient and easy these are to make. When you are in a hurry to get out the door in the morning, grab a couple, and you’ll have a complete keto breakfast in one muffin!
More Keto Recipes to try:
Easy Keto Breakfast Muffins
Just grab and go!
Ingredients
- 8 slices bacon
- 10 egg pasture raised eggs
- 1/4 cup heavy cream
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2tsp chili powder
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/2 cup diced zucchini
- 1/2 cup cheddar cheese
Instructions
- Preheat the oven to 350.
- Fry the bacon to desired crispiness.
- Whisk eggs in a large bowl.
- Add the heavy cream, seasonings, zucchini, and cheese to the eggs.
- Mix until well combined.
- Pour batter into a greased 12- cup muffin pan.
- Bake for 20 minutes.
Notes
If you are dairy free you can replace the heavy cream with coconut cream and omit the cheese or use vegan cheese.
Nutrition Information
Serving Size 1 muffinAmount Per Serving Calories 143Total Fat 11gCarbohydrates 1gProtein 10g
I loved these muffins! I am very busy in the mornings so I made a batch of these to last me the whole week. They were so easy to make and so flavorful! Thanks for the recipe!
Candice, you’re very welcome. They are really convenient arent’ they?
How do you store and reheat these? Thanks!
Megan, store them in an airtight container in the fridge and you can reheat them in the microwave or oven. I will say I have eaten these cold too and they are pretty good that way also!
Hi Lesya! What do you recommend to replace the heavy cream if dairy free, full fat coconut milk ? Thanks !
Yes, coconut milk or coconut cream would work!