Recipe: Easy Keto Egg Muffins

(Image credit: Joe Lingeman)

These make-ahead egg muffins are a breakfast win for anyone following a keto diet, but speaking from experience as someone who isn’t on a keto plan, they are so much more than that. These loaded, protein-packed egg muffins are for anyone who loves the satisfying combination of cheesy eggs, sweet potatoes, and bacon. Consider it a bonus that they can be made ahead of time and practically fall out of the pan.

Keto Egg Muffins: Watch the Video

A Delicious Make-Ahead Keto Breakfast

The Paleo diet and Whole30 both exclude dairy, but dairy is on the approved list for anyone who adheres to a keto plan. This means delicious things ahead for egg muffins. For added richness and body, a generous splash of half-and-half is whisked with the eggs, and each muffin is finished with a spoonful of shredded sharp cheddar.

As you prep the muffins, you’ll notice that each cup will seem quite full with the shredded sweet potato, bacon, and cheddar filling. That’s exactly how it’s supposed to look. Not only does it give your breakfast more substance and flavor, but these ingredients also give the muffins more body and a sturdy texture.

We’ve had issues with egg muffins sticking to the pan in the past, but not these ones. A quick spritz of nonstick cooking spray or olive oil spray will ensure these pop right out of the tin.

(Image credit: Joe Lingeman)
76 Ratings

Easy Keto Breakfast Egg Muffins

Makes12 muffins


  • Cooking spray or olive oil

  • 1 1/2 cups

    shredded sweet potato (from about 1 medium potato)

  • 1 cup

    shredded sharp cheddar cheese (about 4 ounces)

  • 6

    cooked strips sugar-free bacon, crumbled

  • 10

    large eggs

  • 1/4 cup


  • 1 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper



  1. Arrange a rack in the middle of the oven and heat to 400°F. Generously coat a 12-well standard muffin tin with cooking spray or olive oil. Divide the shredded sweet potato, cheese, and bacon evenly between the muffin wells.

  2. Place the eggs, half-and-half, salt, and pepper in a large bowl and whisk until the eggs are completely incorporated. Pour into the muffin wells, filling each 1/2 to 3/4 full.

  3. Bake until the muffins are set and lightly browned around the edges, 12 to 14 minutes. Place the pan on a wire rack and let cool for 2 to 3 minutes. Run a butter knife around each cup to the loosen the muffins before removing them from the pan. Serve warm or cool completely on a wire rack before refrigerating or freezing.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze on a parchment paper-lined sheet pan. Once frozen, transfer to a freezer zip-top bag and freeze for up to 3 months.

(Image credit: Joe Lingeman)