Keto breakfast muffins are a convenient and delicious option for those following a ketogenic diet. Packed with protein and low in carbs, these muffins are perfect for busy mornings or as a grab-and-go snack. With a combination of eggs, vegetables, cheese, and your choice of protein, these muffins are customizable and satisfying. Plus, they can be made ahead of time and stored in the fridge for quick and easy meals throughout the week. Enjoy the convenience and flavor of these keto breakfast muffins while staying on track with your keto lifestyle!


  • 6 large eggs
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onions
  • 1/2 cup diced cooked bacon or ham
  • 1/2 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Cooking spray or oil for greasing muffin tin


  1. Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or oil.
  2. In a mixing bowl, beat the eggs together until well combined. Season with salt and pepper.
  3. Stir in the diced bell peppers, onions, cooked bacon or ham, and shredded cheddar cheese until evenly distributed.
  4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
  5. Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
  6. Remove the muffins from the oven and let them cool in the muffin tin for a few minutes.
  7. Use a knife to loosen the edges of the muffins, then transfer them to a wire rack to cool completely.
  8. Serve the keto breakfast muffins warm or at room temperature.

Enjoy these convenient and flavorful keto breakfast muffins as a grab-and-go option for busy mornings!