Fluffy 6-Ingredient Keto Jalapeño Cheddar Egg Muffins
A quick and easy keto-friendly breakfast option packed with protein and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 6 large eggs
- 1/4 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 2 jalapeños, diced
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350°F (175°C).
- Grease a muffin tin or use silicone liners.
- Whisk eggs and heavy cream in a bowl.
- Stir in cheese, jalapeños, salt, and pepper.
- Pour mixture evenly into muffin cups.
- Bake for 20-25 minutes until set.
- Let cool slightly before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat in microwave for 30 seconds.
- Adjust jalapeño quantity for preferred spice level.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 220mg
Find it online: https://bibodo.com/keto-jalapeno-cheddar-egg-muffins-recipe/