When I first went keto, I found the mornings to be challenging because I was used to making porridges, eating granola with yogurt and fresh fruit or smoothies. My brothers are actually great cooks, but my youngest is the keto king who made created this recipe at some point in time. It opened up my eyes to how easy keto breakfasts could be.
Vary the recipe to add in whatever you love to eat – if you like spinach, add chopped spinach, if you like asparagus, add chopped, cooked asparagus. This chili cheese egg muffin recipe is very versatile.
14 eggs 2 cans (4 oz. ea.) diced green chilis drained
2 cups grated cheddar/cheese blend – I used cheddar and Jalapeno Monterey jack
2 tsp. seasoning – I used Herbamere 1/3 cup heavy cream
salt and fresh ground pepper to taste 2/3 cup soppressata salami, diced
¾ cup sliced green onion 3 plum tomatoes, diced
Preheat oven to 375F. Spray medium sized muffin pan or brush with melted butter.
In each muffin cup put grated cheese, some diced green chili, sliced green onion, salami and chopped tomatoes.
Beat eggs until well combined. Add cream and spices and mix again.
Pour egg mixture slowly over each muffin cup until full. You can gently stir in everything so it is evenly distributed.
Bake at 375 for about 30 – 35 minutes until eggs are puffed up and starting to brown.
Makes 12 servings.