Keto Veggie

SERVES: 12 muffins (servings) | PREP TIME: 30 Min.


These little muffins are great for breakfast or lunch. You can add any vegetables you’d like. Make sure you use nonstick muffin tins or they are likely to stick. Store leftovers in the refrigerator and heat up for a quick snack or meal.

  • 1 1/2 C. chopped vegetables (I like broccoli red pepper)
  • 1 small red onion chopped
  • 1 T. butter, olive oil, or avocado oil
  • Salt and pepper to taste
  • 10 eggs
  • 3 T. water
  • 1/2 tsp. salt
  • Grated cheese (optional)


  1. Preheat oven to 350 degrees.
  2. Lightly grease 12 muffin tins with oil of choice.
  3. Heat a large pan over medium heat
  4. Add 1 tablespoon of oil and sauté vegetables until soft and season with salt and pepper.
  5. Divide vegetables evenly into the greased 12 muffin tins and set aside
  6. Whisk eggs, salt and water together well and pour over veggies distributing evenly (about 1/3 cup per muffin tin).
  7. Sprinkle with salt and pepper and grated cheese (optional).
  8. Bake for 20-25 minutes or until cooked through and center begins to brown.
  9. Allow to cool a few minutes before removing from muffin pan.

Calories: 107
Net Carbs: 2g
Total Carbs: 2g
Fiber: 0g
Fat: 8g
Protein: 7g

Keto muffins are great for breakfast for lunch. This Keto Veggie Frittata Egg Muffin recipe allows you to add any vegetables you’d like!