Keto Pepperoni Egg Muffins (Low-Carb, Grab-and-Go) 🧁🍳

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🥘 Ingredients (Makes 6 muffins)

  • 6 large eggs
  • ½ cup heavy cream (or unsweetened almond milk)
  • ¾ cup shredded mozzarella cheese
  • ¼ cup diced bell peppers (red/yellow)
  • ¼ cup pepperoni slices, chopped + extra for topping
  • 1 tbsp olive oil or melted butter (for greasing)
  • ½ tsp Italian seasoning
  • Salt & black pepper to taste
  • Optional: chopped parsley or basil

👩‍🍳 Instructions

  1. Preheat oven to 375°F (190°C). Grease a 6-cup muffin pan.
  2. Whisk eggs with heavy cream, salt, pepper, and Italian seasoning.
  3. Fill cups: Divide cheese, bell peppers, and chopped pepperoni evenly into muffin cups.
  4. Pour egg mix over fillings (about ¾ full).
  5. Top with a pepperoni slice on each.
  6. Bake for 18–22 minutes until set and lightly golden.
  7. Cool 5 minutes, then remove and garnish with herbs if desired.

🥑 Keto Macros (Approx. per muffin)

  • Calories: ~165
  • Fat: 13 g
  • Protein: 9 g
  • Net Carbs: ~1–2 g

🍽 Tips & Variations

  • Dairy-free: Swap cream for almond milk; use dairy-free cheese.
  • Extra cheesy: Add a little cheddar or provolone.
  • Meal prep: Store refrigerated up to 4 days or freeze up to 1 month.

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