Egg muffins are among the most convenient of breakfast foods. Our low carb broccoli cheddar egg muffins are so simple and so good. Bake up these tasty, nutritious egg bites ahead of time for the perfect on-the-go breakfast that you can enjoy again and again!
Eggs are great tasting and great for your body. These keto egg cups are packed with nutrients to help fuel your body!
Featured low carb recipe
Low Carb Broccoli Cheddar Egg Muffins – Egg Cups
Broccoli and cheddar go together like… broccoli and cheddar! Who are we kidding, it’s already a classic. Try these easy low carb broccoli cheddar egg muffins for a quick, convenient, and flavorful breakfast.
How long can I keep egg muffins in the fridge?
Your egg muffins should last about a week in the fridge. For maximum shelf life, be sure to keep your egg muffin cups in an airtight container.
How do you reheat egg muffins?
To reheat your breakfast egg muffin cups, simply pop one in the microwave for about 30 seconds and enjoy! Depending on your microwave, this may take more or less time, so check every so often to feel your egg muffin is warm.
How many calories are in an egg muffin?
In our healthy egg muffin cup recipe, there are about 130 calories per egg muffin cup. A McDonald’s Egg McMuffin has more than double the calories (about 300 calories per McMuffin) than our low carb version.
How do you get baked on eggs out of muffin tins?
If your egg muffin cups are stuck to the muffin tin, you can place the tin in the freezer for a half hour, then scrape out the muffins with a knife.
This will keep them from breaking into pieces, and they can easily be reheated. To avoid this issue, we recommend investing in a silicone muffin mold instead of a muffin tin.
It’s much easier to remove muffins from a flexible mold, as you can simply push the egg muffin up and out from the bottom. Also, be sure to oil the tin before pouring the batter to help prevent sticking.
Egg nutrition facts
The nutritional content of one large cooked egg includes 77 calories, 6.3 g protein, 5.3 g fat, 186 mg cholesterol, and 62 mg sodium.
The high cholesterol content of eggs may be shocking at first, but it is important to know that the cholesterol from eggs do not have an effect on blood cholesterol.
How many calories are in an egg?
In one large cooked egg, there are about 77 calories. Eggs are nutrient-dense, meaning there are a lot of good things packed into that small amount of calories.
How much protein is in an egg?
Eggs are a good source of protein! There are about 6.3 g of protein in one cooked egg.
Egg white calories
One whites of one large egg contain about 17 calories. This is the clear liquid part of the egg, also known as albumin.
Egg yolk calories
There are about 53 calories in the yolk of one large egg. The calories in egg yolks come from healthy fats and protein.
How many carbs are in an egg?
Eggs are a good source of protein and fat, but not carbs. There are no carbs in eggs, which helps makes our low carb egg muffins a great choice for a keto diet!
Other delicious keto egg recipes!
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Keto Breakfast Hash with Chorizo and Eggs – The Keto Queens
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Sumac-Spiced Baked Eggs with Kale : An Edible Mosaic
- Low Carb Egg Cups – Lara Clevenger
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Pesto Deviled Eggs : The Castaway Kitchen
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Buttery Asiago Baked Eggs : Low Carb Yum
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Cheesy English Muffins with Smoky Balsamic Red Pepper Compote and Fried Eggs : An Edible Mosaic
- Bacon and Zucchini Eggs in a Nest : I Breathe I’m Hungry
- How to Boil Farm Fresh Eggs so they Peel Easily : Lara Clevenger
How to Make Low Carb Broccoli Cheddar Egg Muffins
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Low Carb Broccoli Cheddar Egg Muffins
Egg muffins are among the most convenient of breakfast foods. Our low carb broccoli cheddar egg muffins are so simple and so good. Bake up these tasty, nutritious egg bites ahead of time for the perfect on-the-go breakfast that you can enjoy again and again!
Ingredients
- 1 1/2 cups broccoli florets
- Avocado oil for the muffin tray
- 10 large eggs
- 1/4 cup heavy whipping cream
- 1 cup shredded cheddar cheese
- 2 scallions green and white parts, thinly sliced
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon minced fresh parsley
Instructions
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Fill a small saucepan 2/3 full with water and bring to a boil. Add the broccoli and boil 90
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seconds, and then drain well. Cool.
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Preheat the oven to 400F; lightly spray the inside of 12 silicone muffin molds with avocado oil.
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Beat together the eggs and cream in a large bowl. Whisk in the cheddar, scallions, onion powder,
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salt, and black pepper.
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Divide the mixture between the 12 muffin wells and bake until the eggs are set, about 15 to 20
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minutes.
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Cool in the molds for 10 minutes before removing.
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Serve warm.
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