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Keto Egg Muffins made with salsa and avocado, these low carb egg bites make a nutritious, low carb breakfast. Easy to make ahead of time and warm up on the go!
I always tell my early morning spin class that working out is the best way to start your day. I used to workout in the evenings until I was forced to workout in the early morning due to my corporate consulting job years ago.
At first, I hated it. Then I loved it!
When you start your day in a healthy way, it sets a healthy tone for the entire day. It’s also my time to relax, focus and de-stress.
I really believe this philosophy to be true about food too. When you start your day eating a bunch of crap, it just goes downhill from there. But if you start your day with enough protein, healthy fat and vegetables, you have more stable energy. No sugar crashes which means you make better choices the rest of the day.
What’s a good example of enough protein, healthy fat and vegetables to start your day? These keto egg muffins! Add a side of veggies and you’ve got handy and easy protein packed breakfast!
These avocado egg cups have similar ingredients as the ingredients for Starbucks egg bites. They’re packed with protein and healthy fats while still being lower in calorie.
What’s great about these healthy egg bites is you can make them ahead of time. Easy to grab, warm up and go during the week!
They also freeze well so you can make a bunch at once. Huge timesaver!
And, while you’re in the kitchen here’s just a few other egg bite recipes for you to try – egg bites with cauliflower rice, egg bites with quinoa, pepperoni egg bites, and cheese and sausage egg bites!
Keto Egg Muffins
Ingredients
- 5 eggs
- 5 egg whites
- 1/4 cup unsweetened almond milk, or milk of choice
- 1 large avocado, pitted & diced
- 4 tablespoons salsa or pico de galo, a thin salsa that isn’t too chunky
- 1/2 teaspoon cumin
- 1 teaspoon dried cilantro
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375 F. Grease 10 muffin cavities of a muffin pan or spray liberally with cooking spray.
- In a large mixing bowl, whisk together eggs, eggs whites, milk, cumin, cilantro, pepper, salt and salsa.
- Transfer to a 2 cup measuring cup then pour into each cavity 3/4 of the way full. Place one tablespoon of diced avocado on top of each muffin cavities.
- Bake at 22-25 minutes until muffins are set. Remove from the oven and cool in the pan 5 minutes prior to removing with a mini spatula and transferring to a wire cooling rack.
- Store in the refrigerator up to 7 days in an airtight container.
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
