Best Low Carb Breakfast Muffins Recipes

LOW-CARB KETO BREAKFAST MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 8 muffin cups with cooking spray.
• Blend bacon, eggs, salsa, and almond flour together in a blender on medium speed until thoroughly combined, about 30 seconds.
• Pour mixture into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Let cool 10 minutes before serving.

HAM & CHEESE LOW CARB BREAKFAST MUFFINS

Steps:

• 1. Preheat oven to 350 degrees. Spray the bottom and sides of a 12 serving regular muffin tin.
• 2. In a large bowl add eggs and heavy cream.
• 3. Beat with a whisk very vigorously until frothy.
• 4. Add the salt, pepper, onion powder, ham, spinach, and Swiss cheese. Beat again until thoroughly mixed.
• 5. Pour eggs into the muffin tins being sure not to overfill them.
• 6. Sprinkle the tops with Feta cheese and then cheddar cheese.
• 7. Bake 20-25 minutes or until set but not overcooked.
• 8. Test by pressing in the middle with a finger. They should not be soft in the middle but not too brown on the top and sides. Makes 12 muffins.

LOW CARB BREAKFAST MUFFINS

Steps:

• Preheat oven to 400°F.
• In mixing bowl, combine cottage cheese, flour, almond meal, baking powder, salt, eggs, and water. Mix until well combined, then gently stir in sausage and sharp cheddar.
• Spray muffin cups with non-stick spray or olive oil. Divide batter between muffin cups. Bake muffins 25-30 minutes or until lightly browned on top and set. (If you're going to be microwaving, I would bake about 25 minutes, for eating immediately I would use closer to 30 minutes.).
• Muffins can be refrigerated and reheated in microwave. Be careful not to microwave too long or they will get tough. (Still have not tried freezing them, I eat them too fast!).