Breakfast Egg Muffins

This is Keto Friendly and Low Carb Recipe.
It is perfect for Break fast, you can keep in a refrigerator for upto 5 days. 


  • 5 Eggs 
  • 1/4 cup Almond Milk 
  • Salt to taste 
  • 1/2 to 1 tsp Pepper Powder 
  • 1/2 tsp Garlic Powder 
  • 1/2 tsp Red Pepper crushed (optional) 
  • Cooking Spray (Avocado or Olive) 
  • 1/2 cup Cheddar Cheese (grated) 
  • Veggie choices: 
    • 1/4 cup Spinach finely chopped 
    • 1/4 cup Broccoli finely chopped 
    • 1/4 cup Tomato finely chopped 
    • 1/4 cup Mushroom finely chopped 
    • 1/4 cup Green Peppers finely chopped 
    • 1 tbsp Green Onions finely chopped 
Check these other Low Carb Recipes :
Keto egg bites loaded with veggies
Keto Almond flour pancake bites
Keto Instant Pot dry chicken curry
Keto Instant Pot Hard Boiled Eggs



    • Beat the eggs and almond milk in a bowl. Add salt, pepper powder, garlic powder, and crushed red pepper flakes. 
    • Blend all together for 2 minutes 
    • Spray (avocado or olive oil) on muffin pan. 
    • Add your choices of vegetables to the pan, here I used broccoli, mushroom, spinach, tomato, green peppers, green onions and cheese.
    • Pour the egg mixture on top of those vegetables. 
    • Preheat oven to 350 F. Keep the muffin pan inside and bake it for 20 to 25 minutes.. 
    • Let it cool for 10 minutes. Use a knife/spoon to go around the edges and take it out.
    • Healthy and Delicious Egg Muffins are ready to eat. 
    • Keep it in the refrigerator for 5 days, to reheat, simply place one egg muffin in the microwave for 30 seconds on HIGH or until warm.