These keto egg muffins are the perfect on the go keto breakfast. Cook up this keto egg muffin recipe on the weekend and you will have your breakfast ready to go. These are perfect for anyone that is short on time in the morning.
Whether that be those who like to sleep in or those with busy morning schedules that don’t have time to sit and have bacon and eggs for breakfast each morning. These can be eaten cold straight out of the fridge, are easy to transport in your lunch box or even great to pack for the kid’s lunches.
Keto Egg Muffin Recipe
If you are looking for a quick and easy recipe that is perfect for either breakfast or lunch, these keto egg muffins are perfect for you. They are easy to make and store well in the fridge, making them a perfect meal prep option. Cook up a batch of these on the weekend and breakfast or lunch is sorted for the week.
It can be difficult to find a really good low carb option for the kids lunch boxes. Many school’s are nut free these days and many low carb muffins use nut flours. These keto egg muffins are nut free and will easily be a big winner in your kid’s lunch box. They won’t even miss the old sandwiches of the past.
Ricotta cheese is a fresh cheese that originated in Italy. It is a soft and creamy cheese and is very similar in texture to cottage cheese. It means recooked and refers to the way the cheese is made. Traditionally, ricotta is made by heating the whey proteins left over from the making of other cheeses like mozzarella.
Ricotta cheese is also one of the easiest cheeses to make at home. It doesn’t require any special ingredients or tools and can be a great way to use any leftover milk. It’s also a fun project to get the kids involved in. A great way to show them how food is made.
Ricotta is a very versatile cheese. It can be used in either sweet or savoury dishes. Perfect to add to cheesecakes, low carb pancakes, scrambled eggs, omelettes or even simply mix with some berries for a delicious low carb dessert. It would be delicious mixed with some of this tasty blueberry sauce.
- Using a silicone muffin tray makes it so easy to remove the muffins from the tray. If you are using a standard muffin tray you may want to grease the tin with some butter for ease of removal.
- When you pour the egg mixture on top of the salami, it may run into the bottom of the tray. This is fine and won’t affect the outcome at all.
- These muffins can be stored in the fridge for up to a week or in the freezer. These are great to store in the freezer and grab out the night before for a quick and easy breakfast.
- If you aren’t a fan of salami you can use any of your favourite deli meat like ham, sliced chicken or sliced turkey.
- The cherry tomato makes these keto egg muffins look pretty, but you can leave it out if you are not a fan of tomato.
Disclosure: The above post may contain affiliate links. We may earn a small commission from purchases made through these links, at no additional cost to you. Everything we recommend on our website are products we use and love. Thank you for supporting Have Butter will Travel and allowing us to share our low carb experiences with you.
You may need –
Keto Egg Muffins – Salami & Ricotta
This keto egg muffin recipe combines egg, salami and ricotta to make a creamy and delicious egg muffin. These keto egg muffins are an excellent breakfast option. Great for an on the go breakfast or to include in the kid’s lunchboxes. As they are nut free they will meet any requirements for schools, so are a great keto lunch.
If you like this recipe, please give it a 5 star rating.
If you like this recipe you may also like…
- Bulletproof Mocha – Dairy Free
- Keto Egg Drop Soup
- Keto Chocolate Peanut Butter Muffins
- Keto Egg Muffins – Salami & Ricotta
- Keto Egg Loaf – Blueberry & Lemon
- Keto Smoothie Bowl
- Black Forest Keto Chia Parfait
- Keto Cheesy Taco Omelette
- 5 Easy Make Ahead Keto Breakfast Ideas
- Pecan Pie Keto Oatmeal
- 6 Eggs
- 1/2 cup Ricotta
- 1 tbsp Chives (chopped)
- 1 tsp Salt
- Pepper to taste
- 6 Large Salami Slices
- 6 Cherry Tomatoes
- Pre heat the oven to 180C/350F
- In a medium sized bowl, combine eggs, ricotta, chives, salt and pepper and whisk until all ingredients are completely combined.
- In a silicone muffin tray place a slice of the salami at the bottom of each muffin hole. you will want the salami to come slightly up the sides of the tray, which will form a cup of the salami.
- Pour the egg mixture evenly between the 6 muffin holes. Some egg mixture may leak to underneath the salami cups, don’t worry this won’t affect the muffins.
- Place one cherry tomato on top of each muffin.
- Place the muffin tray in the oven and cook for 20-25 minutes or until golden brown and firm to the touch.
- Once cooked remove from oven and allow to cool slightly before removing from the try and serving