Keto egg cups are one of my favorite make ahead breakfast recipes. This easy low carb breakfast option tastes great right out of the oven, or even heated up as part of your weekly meal prep.
Need a keto brunch recipe? Egg muffin recipes are the perfect solution! Plus, I always make an extra batch on Sundays to make work mornings a breeze since they’re the perfect quick breakfast to go. Some keto dieters even love keto egg muffin cups right from the fridge.
My favorite keto egg muffin recipe is pepperoni pizza egg muffins. The good news is keto breakfast egg muffins are an easy breakfast idea that even your non-keto family members will love. My kids even eat this keto breakfast recipe as a quick snack.
Obviously I’m a huge fan of all things easy low carb egg muffins. Before we chat about how to make these healthy breakfast egg muffins, I wanted to let you know this blog contains affiliate links. I may receive a small commission if you click through.
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Keto Pizza Egg Muffin Ingredients
The basic ingredients for what I consider the perfect low-carb breakfast are eggs, egg whites, mozzarella cheese, pepperoni slices, low carb marinara sauce, and your favorite chopped veggies. My favorite happens to be onions and green peppers, but feel free to make these keto egg bites your own by including your favorite vegetables in the mix.
I’ve been on a protein kick lately, which is why I use egg whites in addition to whole eggs in these muffins. If you prefer to use the whole egg instead, simply substitute more whole eggs in place of the egg whites. While there’s absolutely nothing wrong with using full eggs in keto recipes, I prefer how these muffins bake with the inclusion of both whole eggs, as well as egg whites.
To spice this keto egg muffins recipe up, I also use garlic powder, onion powder, and oregano. If you love spicy pizza egg muffins, mix in a few red pepper flakes as well.
I prefer a strong oregano taste, which is the reason I use 2 full teaspoons of oregano. This may be too much for you, so use your best judgement when adding the pizza spices. The same thing goes with garlic. While I can’t seem to ever get enough garlic, you may want to use only 1/2 a teaspoon of garlic powder in this recipe.
If you prefer this recipe to be dairy-free, feel free to leave the cheese out. There are also many good quality dairy-free cheeses you could add to this recipe as well. Steer clear of soy based cheeses since soy isn’t an ideal ingredient in keto recipes.
How to Make Keto Pizza Egg Muffins
Start by preheating the oven to 400 degrees F. Then grease a muffin tin with coconut oil non stick spray so the keto egg muffins don’t stick.
As the oven heats up, crack the whole eggs into a large mixing bowl. Then pour the egg whites into the mix. (I use organic egg whites that come in a carton from Sprouts). Beat the eggs and egg whites together with a whisk until well combined.
Next, add all of the ingredients except the pepperoni and cheese into the large bowl. This includes chopped green bell peppers, onions, low carb marinara sauce, and the spices. Use a whisk to combine the egg muffins ingredients together.
Pour the beaten eggs mixture into the greased muffin tins. To make this easy, I add the egg mixture into a large measuring cup with a spout. You can also use a ladle to add the mixture evenly into the tins.
Next, sprinkle the cheese evenly on top of the egg muffins. Then top each muffin with 2 pepperoni slices.
Add the egg muffins into the preheated oven until they are fully cooked in the middle and the egg muffin tops turn golden brown. This should take 12-15 minutes.
Serve immediately or store leftovers in an airtight container for an easy make ahead keto meal prep meal. I like to add a paper towel in between each layer to soak up a little moisture.
The good thing about this breakfast treat is you can make a big batch and store leftovers in a freezer bag. Wrap the muffins tightly in plastic wrap in individual servings, and then add them into the freezer bags. This way you’ll always have a quick keto breakfast ready to reheat.
Egg Muffin Pans – Quick Tip
While you can use a 12 count muffin pan for this recipe, I recently tried these 12 count muffin top trays for my low carb egg muffins. I’ll never go back to egg muffins made in a regular muffin pan, or even muffins made with cupcake liners.
While you will need 2 full tins to make the entire recipe, the consistency of the egg muffins makes it completely worth it. The pizza egg muffins cooked up perfectly and kept their shape, even after I removed them from the oven. Most egg muffin recipes deflate while you allow them to cool.
The Keto Pizza Egg Muffin Wrap Up
The best part about a keto diet is there are so many easy recipes you can whip up to keep you interested in a low carb lifestyle. This basic recipe is a staple in our keto household. Whether we need a quick to go breakfast on busy mornings, or we want to indulge in a Sunday brunch, pizza egg muffins are our family’s go-to recipe.
Looking for other easy breakfasts to help you stick with your keto diet? These bacon egg muffins are another family go-to meal. Of course, these days I cook them in my muffin top trays too.
Ham and egg cups are another great keto muffin breakfast option.
If you love pizza egg muffins, don’t forget to save them to your easy keto meal prep Pinterest board. Please share with your friends on social media too.
Keep scrolling for the full recipe card and nutrition information.
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Pizza Keto Egg Cups
More Easy Breakfast Options from Eating Fat is the New Skinny:
Loaded Bacon Egg Protein Bowl
Garlic & Herb Scrambled Eggs
Chocolate Walnut Breakfast CookiesPrint
Pizza Keto Egg Cups
Pizza egg muffins are a simple keto egg cups recipe that are perfect for a quick snack, or a savory brunch.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 24 egg muffin tops / 12 whole muffins 1x
- Category: Keto Lunch / Dinner Recipe
- Method: Oven
- Cuisine: Keto / Low Carb
- Diet: Diabetic
- 6 eggs
- 6 egg whites
- 48 slices pepperoni (3 oz)
- 6 tbsp marinara sauce (4.5 oz)
- 1 tsp garlic powder
- 2 tsp oregano
- ¼ onion diced
- ½ green pepper diced
- ½ tsp onion powder
- 4 oz mozzarella cheese
- Preheat the oven to 400 degrees F.
- Spray muffin top tray with non-stick coconut oil spray
- Add the eggs and egg whites into a large mixing bowl. Beat eggs together with a whisk.
- Pour in the chopped vegetables, marinara sauce and spices. Whisk again until well combined.
- Pour the egg mixture into the muffin tins. Then sprinkle the cheese evenly on top of the egg muffins.
- Add 2 slices of pepperoni on top of each egg muffin.
- Cook until the egg muffins are fully cooked in the center and the tops are golden brown. This should take 12 – 15 minutes.
- Serving Size: Recipe Serves 6
- Calories: 216.3
- Sugar: 1.7
- Sodium: 438.1
- Fat: 13.8
- Saturated Fat: 5.3
- Trans Fat: .3
- Carbohydrates: 3.7
- Fiber: .4
- Protein: 17.7
- Cholesterol: 206.4
Keywords: Keto Egg Cups, Low Carb Egg Cups, Keto Pizza Egg Muffins
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