Keto Pancetta & Asparagus Egg Muffins
These keto pancetta & asparagus egg muffins are the perfect way to meal prep for breakfast. They have a salty bite from the pancetta, creaminess from the mozzarella cheese and lovely flavor from the asparagus. You are going to want these yummy bites on those busy mornings when you need a quick and delicious breakfast.
A lot of egg muffin recipes that I have tried end up dry and flavorless, but these turned out so so delicious, I could not wait to eat them in the morning! The pancetta and asparagus are a beautiful combination and the little bit of cheese makes them so creamy and tender. The best part is, these are so so easy to put together. (I include dairy free and Whole30 options below)
Can these be made without dairy?
Yes! I have tested them without dairy and they are still so yummy! You can omit the cheese and use either Orginal Nutpods or Coconut Milk as replacements for the cream.
How do you reheat them?
I reheat mine in the microwave for 20 seconds at a time. They don’t take long to reheat and you don’t want them to get rubbery.
How do you store them?
I store them in an airtight container in the fridge for up to 5 days. You can also freeze them. You just need to let them cool completely before putting them in a ziplock bag. They can be frozen for up to 3 months.
Whole30 Options:
Omit the cheese and cream. Replace cream with either Original Nutpods or coconut milk. I also have not been able to find a pancetta without sugar, so I would replace it with compliant bacon.
Used in this Recipe:
You Might Also Like:
Sage & Apple Breakfast Meatballs
This post may contain affiliate links. Please read my disclaimer.
Keto Pancetta & Asparagus Egg Muffins
Ingredients
- 1/2 Tbls Avocado Oil
- 4 oz Pancetta
- 1 bunch Asparagus chopped
- 1/4 cup Yellow Onion diced
- 6 Large Eggs
- 1/4 cup Half & Half
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 cup Shredded Mozzerella
Instructions
- Preheat the oven to 350' and spray muffin tins with avocado oil spray (can also line with silicone muffin liners)
- Heat oil in a large skillet over medium heat and add in the pancetta, diced onion and chopped asparagus. Cook for 7-10 minutes until pancetta is browned and veggies are slightly tender. Remove from heat
- In a bowl, add the eggs, half & half, salt, and pepper. Whisk to fully combine
- Put about 1 Tbls of the pancetta and asparagus mixture in the bottom of each spot in the muffin tin. Then add a pinch of cheese on top of that. Last you will pour the egg mixture into each spot until about 3/4 filled. Use a spoon to stir the mixture a little to incorporate the ingredients
- Bake at 350 for 15-17 minutes. The egg muffins should be just set but not too firm. Let cool before removing from the pan
