Keto egg muffins

Keto egg muffins (Gluten-Free Recipe Analysis)

One of the best time-saving keto breakfasts of all time, hands down. Delicious, savory egg muffins are convenient, easy to make, and perfect for on-the-go adults and kids! Make ahead of time, and revel in your preparedness!

Full recipe at www.dietdoctor.com

Serving

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Compliance

Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.

900g

Ingredients

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12 eggs

12 medium (528g) Egg, Whole, Raw, Fresh

528g
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2 scallions, finely chopped

2 medium (4-1/8" long) (30g) Onions, Spring Or Scallions (includes Tops And Bulb), Raw

30g
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5 oz. air-dried chorizo or salami or cooked bacon

5 oz (142g) Salami, Dry Or Hard, Pork

142g
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6 oz. shredded cheese

6 oz (170g) Cheese, Parmesan, Shredded

170g
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2 tbsp red pesto or green pesto (optional)

2 tbsp (28g) Red Pesto

28g

Ingredients

TOMATO PULP, SUNFLOWER OIL, BASIL, GRANA PADANO CHEESE (COW'S MILK, SALT, RENNET, LYSOZYME FROM EGG (PRESERVATIVE)), SUNDRIED TOMATOES, WATER, SWEET PEPPERS, PECORINO ROMANO CHEESE (SHEEP'S MILK, SALT, RENNET), PINE NUTS, CASHEWS, SALT, WINE VINEGAR, CITRIC ACID, ASCORBIC ACID.

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1/4 tsp salt

0.25 tsp (1.5g) Salt, Table

1.5g
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1/4 tsp pepper

0.25 tsp (0.57g) Spices, Pepper, Black

0.57g