Keto Red Pepper, Mozzarella and Basil Egg Muffins

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    10 min

  • cook time

    cook time

    23 min

  • ready time

    ready time

    33 min

Keto Red Pepper, Mozzarella and Basil Egg Muffins

5 ratings

These flavorsome egg muffins are loaded with sweet red bell pepper, oozy mozzarella and aromatic fresh basil.

These make a great lunch option served with a salad or steamed vegetables or even as a breakfast on the go!

  • Net Carbs

    2.2 g

  • Fiber

    0.5 g

  • Total Carbs

    2.7 g

  • Protein

    11.6 g

  • Fats

    13.9 g

184 cals

Keto Red Pepper, Mozzarella and Basil Egg Muffins

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Raw Egg

    Raw Egg

    6 medium

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Mozzarella Cheese

    Mozzarella Cheese

    ½ cup, grated

  • Red Bell Peppers, Raw

    Red Bell Peppers, Raw

    ½ medium - 2 1/2" diameter x 2 3/4"

  • White Onion

    White Onion

    ¼ medium - 2 1/2" diameter

  • Basil, Fresh

    Basil, Fresh

    ¼ cup, whole pieces

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 5

33 min

  • Step 1

    Finely dice the bell pepper and the onion. Heat the oil in a skillet over a low/medium heat. Add the bell pepper and onion and cook for 3-4 minutes until the vegetables are tender. Set aside to cool.
    Step 1
  • Step 2

    Preheat the oven to 360 degrees Fahrenheit and lightly oil 8 muffin tray cups.
  • Step 3

    Add the eggs to a mixing bowl with the mozzarella, salt and pepper. Tear in the fresh basil and beat together to combine.
    Step 3
  • Step 4

    Add the cooled peppers and stir well.
    Step 4
  • Step 5

    Divide the egg mixture between the oiled muffin cups and transfer to the oven to bake for 18 minutes or until cooked through and golden brown all over.
    Step 5

Comments 8

  • sithlordashley

    sithlordashley 2 years ago

    Can these be refrigerated/frozen?

    • KlynHall

      KlynHall 2 years ago

      Are these mini muffin pans or regular size?

      • UnbelievableArugula648789

        UnbelievableArugula648789 2 years ago

        Regular. Use the cup cake parchment or you’ll be scraping a pan until bed time.

    • OhSoCheekyChick

      OhSoCheekyChick 4 years ago

      Love these - my go to brekkie!!

      • AKW123

        AKW123 5 years ago

        Quick and easy. Reheat really well. Good for a quick grab breakfast!

        • recipewriter

          recipewriter 5 years ago

          Thank you!

      • Marina

        Marina 5 years ago

        Not used to baking, I didn’t grease the muffin pan sufficiently so they came out a little like Elaine’s muffins - just the tops. Prepared ingredients in food processor so really quick to make. Found them bland.

        • Jooji

          Jooji 5 years ago

          Will try this. Looks good