Simple Keto Egg Muffins for One
These small-batch keto egg muffins are perfect for solo meal prep. With just six ingredients and endless customization options, they offer a quick, healthy, and flavorful grab-and-go breakfast or snack.
Ingredients
- 4 large eggs
- 2 tbsp heavy cream or milk of choice
- ¼ cup shredded cheese cheddar, mozzarella, or your favorite
- ¼ cup chopped spinach
- ¼ cup diced bell pepper
- salt and black pepper to taste
Instructions
- Preheat oven to 350°F (175°C). Spray a muffin tin with nonstick spray or use silicone liners.
- In a mixing bowl, whisk together the eggs and heavy cream until smooth.
- Stir in the shredded cheese, chopped spinach, and diced bell pepper. Season with salt and black pepper to taste.
- Divide the mixture evenly into 4 muffin cups.
- Bake for 18–20 minutes, or until the muffins are set and slightly golden on top.
- Let cool for 5 minutes before removing from the tin. Serve warm or refrigerate for later.
Notes
Feel free to get creative—sub spinach with chopped zucchini or kale, swap bell pepper for mushrooms, or add cooked bacon, sausage, or herbs. These muffins store well in the fridge for up to 4 days. Reheat in the microwave for 20–30 seconds.
