Please Note: Orders between Xmas & NY will be processed on the 4th of January

A little Breakfast Hit

One of our Favourites! Keto egg muffins
Delicious, savoury egg muffins are convenient, easy to make, and perfect for on-the-go. Hands down to One of the best time-saving keto breakfasts of all time.
  • 30 gr of spring onions, finely chopped (Optional but it gives the egg muffins a nice touch)
  • 140 gr of cooked bacon or salami, chopped
  • 12 eggs
  • 2 tbsp red pesto or green pesto (optional)
  • salt and pepper, to taste
  • 180 gr shredded cheddar cheese
  • Preheat the oven to 160°C.
  • Line a muffin tin with insertable baking cups, or grease a silicone muffin tin with butter, or use a non-stick muffin tin (two muffins per serving).
  • Add scallions and the cooked bacon or salami, to the bottom of the tin.
  • Whisk together the eggs, pesto, salt, and pepper, until combined.
  • Add the cheese in with the egg mixture and combine well.
  • Pour the egg mixture on top of the scallions and meat.
  • Bake for 15–20 minutes, depending on the size of the muffin tin.
Note: Can be eaten hot or cold. Prepare a big batch and store in the refrigerator for 3-4 days or freeze them.
1 egg per muffin, so change the recipe according to the number of muffins you want to make.
Nutrition Value is per serve of two muffins so, with only 1 gram of carbs per muffin; it is a great keto snack.