These keto broccoli and mushroom egg muffins are packed with protein, vegetables, and other healthy ingredients that will keep you satisfied all morning long. These muffins are low carb, keto, and loaded with mushrooms and broccoli.
All about Keto Broccoli and Mushroom Egg Muffins
These keto broccoli and mushroom egg muffins will start your day with a nutritious, low-carb breakfast. They are high in protein from the egg and cheese and full of veggies with the mushrooms, broccoli, and garlic.
The combination of flavors will satisfy your appetite. Plus, they are quick and easy to reheat for busy mornings. These egg muffins are versatile and convenient for a quick snack or lunch too. The baking powder gives the muffins a light texture, while salt and pepper add flavor.
These egg muffins are a great source of nutrition for any meal. The eggs provide high-quality protein, while the broccoli and mushrooms provide vitamins, minerals, dietary fiber, and phytonutrients. The cheddar and Parmesan cheeses contribute calcium, and olive oil is a healthy fat.
Ingredients You’ll Need for these Egg Muffins
- Eggs
- Head of broccoli
- Shredded cheddar cheese
- Shredded Parmesan cheese
- Sliced white mushrooms
- Salt
- Ground black pepper
- Baking powder
- Garlic cloves, minced
- Olive oil
How to Make Keto Broccoli and Mushroom Egg Muffins
- Preheat your oven to 325 degrees F.
- Grease a 12-muffin pan with drops of oil and a paper towel. Make sure to oil the bottom and sides of the muffin cups. Set the pan aside.
- Chop the broccoli into florets and cook them in boiling water for 5 to 7 minutes until fork tender. Then chop the cooked florets into small pieces. Set aside.
- Saute the sliced mushrooms until tender in a skillet with 1 tablespoon of olive oil. Add the minced garlic and saute until fragrant. Remove from the heat and set aside.
- Beat the eggs in a medium-sized bowl. Add salt, black pepper, and baking powder and whisk to combine.
- Fold in the chopped broccoli, sauteed mushrooms, and shredded cheddar and Parmesan cheeses. Stir to combine.
- Evenly divide the egg mixture into the 12 muffin cups.
- Bake at 325 degrees F for 25 to 30 minutes or until the tops are golden.
- Remove from the oven and slide a knife around the edges of each muffin for easy unmolding.
Tips and Variations for this Recipe
To make the best egg muffins, follow these tips and variation ideas.
- Use a nonstick muffin tin to ensure that the egg muffins don’t stick. Grease the tin well so that the eggs don’t stick when cooked.
- Substitute any semi-soft cheese you like for the cheddar and Parmesan cheeses.
- For added texture and flavor, top each egg muffin with some shredded cheese before baking.
- Sprinkle some feta cheese on top of these muffins for added flavor and creaminess.
- Mix things up by adding other vegetables, such as spinach or onions.
- Add regular chopped tomatoes or sun-dried tomatoes for a different flavor profile.
- Add cooked bacon or sausage bits before baking.
- Enjoy as a take-away breakfast or with a fresh salad for lunch.
Keto Broccoli and Mushroom Egg Muffins FAQs
What do I serve with keto broccoli and mushroom egg muffins?
Some great options include a side salad with your favorite low-carb dressing, roasted vegetables like Brussels sprouts or zucchini, steamed asparagus, cauliflower rice pilaf, and sautéed chard or kale. For a heartier meal, try serving the egg muffins with bacon or breakfast sausage links.
How do I store leftover keto broccoli and mushroom egg muffins?
Store these muffins, covered in the fridge, for up to 4 days.
Are these egg muffins good for meal planning?
Yes, these egg muffins are a fantastic option for meal planning. Making egg muffins ahead of time ensures that you have healthy snacks and meals on hand whenever you need them. Plus, with plenty of variations available like adding vegetables or changing up the seasonings, you’ll never get bored of eating the same thing each day.
Other Breakfast Recipes
Keto Broccoli & Mushroom Egg Muffins
These keto broccoli and mushroom egg muffins will start your day with a nutritious, low-carb breakfast.
Ingredients
- 8 eggs
- 1 Broccoli head
- ½ cup shredded cheddar cheese
- ½ cup shredded parmesan cheese
- 2 cups sliced whites cups mushroom (10 oz)
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 tsp baking powder
- 2 garlic cloves, minced
- 2 tbsp olive oil
Instructions
- Preheat the oven to 325 F.
- Then grease a 12 muffin pan with some drops of oil and use a paper towel to spread it. Make sure both bottoms and sides get oiled. Set aside.
- Chop broccoli into florets and cooked them in boiling water for 5 to 7 minutes until fork tender. Then chop them into small pieces. Set aside.
- Saute sliced mushroom in a skillet with a tbsp of olive oil until tender. Add minced garlic and saute until fragrant. Remove front heat and set aside.
- Place the eggs into a medium-size bowl and beat them. Then add salt, black pepper, and baking powder. Whisk to combine.
- Fold in chopped broccoli, saute mushroom and shredded cheese. Stir to combine.
- Divide the egg mixture into 12 muffin molds, evenly.
- Bake these savoury muffins for 25 to 30 minutes, or until nicely golden on top.
- Move a knife around the edges of each muffin for easy unmolding.
Notes
These are easy ' grab-&-go 'Â breakfast egg muffins. This high in proteins option is moist, fulfilling, healthy and even low in carbs!
