How to make Keto egg Muffins
Your regular protein just got a lift with these brilliant 12 different ways to assemble an egg muffin!
Equipment
- Muffin Tin for baking
- Silicon muffin liners
- Mixing bowl
- Spoon / Fork
Ingredients
Combinations of veggies and greens at hand : 1 - 1.5 tablespoon of each combinationed mentioned below (See Notes)
- Onions + tomatoes Finely chopped
- Mushrooms + Spinach Finely chopped
- Asparagus + onions Finely chopped
- Broccoli + tomatoes Finely chopped
- Brussel sprouts + onions Finely chopped
- Mint + rosemary + tomatoes Finely chopped
- Spinach + Asparagus Finely chopped
- Kale + Tomatoes Finely chopped
- Tomatoes + thyme Finely chopped
Egg Muffins
- 8 Eggs Pastuer Raised, Organic
- 1 tsp Himalayan Sea Salt
- 1 tsp Black Pepper
- 6 tsp Mozzarella Cheese finely chopped
Vegan Muffins
- ~1 cup Chickpea Flour (a little less than one cup)
- ½ tsp Himalayn Sea Salt
- ¼ tsp Garam Masala
- ½ tsp Corainder powder
- ½ tsp Black Pepper
- ½ tsp Ajwain Seeds or Carom Seeds
- Water as needed
- Coriander leaves to garnish
Instructions
- Preheat your oven to 350 degrees
Egg Muffins
- Chop in all veggies (use the combinations given or combine as per your choice)
- Crack in 8 eggs and whisk them together with the help of a spoon
- Add in the salt and pepper
- Line the muffin pan with silicon muffin liners (else grease the muffin pan itself with coconut oil generously)
- Add in 1 tablespoon each of the veggie combinations you plan to use - per cup
- Pour in the egg mixture to about 3/4th the cup
- If making Keto muffins add in chopped chunks of mozarella else skip this
- Bake for 30 mins
- Egg muffins have a tendency to puff up as soon as they just come out of the oven and then settle down a bit
- Let cool and enjoy with favourite dip!
Vegan Muffins
- To make Vegan batter add the chickepea flour and the spices as mentioned in the ingredients list & mix well
- Create a small well / space in between the chickpea flour and add water in little quantities
- Keep mixing and adding water while breaking in all the lumps of the chickpea flour
- Add water enough to have a medium (not too thick, not too thin mixture) consistency of the batter
- Now add in 1 tablespoon of each of the veggie combinations as per your choice to each muffin tin
- Then pour in the prepared chickpea batter up to 3/4th of the cup
- Garnish with coriander leaves
- Bake for 30 minutes
- Enjoy with your favourite vegan dip
Video
Notes
- I have not given the exact amount of vegetables that we will need as I understand you will make a maximum of 2 combinations of these muffins at a time - you can modify the requirement of the veggies as per the number of muffins you are making