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Did you know that you can make eggs in the microwave? It’s so quick and easy, like this healthy keto microwave egg muffin recipe. Perfect for a 1-minute healthy breakfast that is packed with protein and flavors!
When my girlfriend showed me how to make eggs in the microwave, I was shocked. In a positive sense, of course. Impressed by the convenience of this cooking method, I’ve been making eggs in the microwave every week.
Or I should rather say every day…at the moment I’m kind of obsessed with a new recipe: microwaved egg white oatmeal. And no, it is not a breakfast thing. I like making my microwaved egg white oats for lunch and dinner, with mashed avocado on top! Honestly, it’s a recipe that has it all: healthy, high protein, convenient and most importantly delicious.
Just like this healthy microwave egg muffin recipe: a 1-minute low carb breakfast that is packed with protein and flavors. Are you curious to learn more? Here is how to make healthy keto egg muffin in the microwave.
The ingredients
Hear me out, this may be the easiest savory breakfast ever. This keto microwave egg muffin comes together in one minute with just a handful of simple ingredients. Egg, vegetables, seasonings, and olive oil…all the ingredients are healthy and keto-friendly. No flours or grains!
Without further ado, here is everything you need to make keto egg muffin in the microwave!
- Egg: for the best result make sure you use one large fresh eggs, preferably from free range chickens.
- Egg white: for more protein and less fat, this recipe uses an egg in combination with one egg white. As an alternative, you are free to replace the egg white with one additional whole egg.
- Vegetables: this recipe uses diced tomato and onion, but you are free to add any other vegetable you like. Some great ideas are mushrooms, spinach, broccoli or zucchini. Just make sure that the vegetable does not contain too much water, otherwise it will spoil the texture of your microwave egg muffin.
- Olive oil: use extra virgin olive oil for the best taste and nutrition. As a substitute, you are free to utilize any other type of oil or melted butter. My recommendations are avocado oil, walnut oil or pumpkin seed oil.
- Seasonings: sea salt and pepper to your liking are a must! But if you crave something more, feel free to add any other seasonings – oregano, chili flakes, powdered garlic and onion are some of my favorite.
Besides being simple, this healthy microwave egg muffin recipe is also incredibly versatile. Add some bacon here and cheese there…feel free to adapt this keto egg muffin to your preferences! And in case you still need ideas, here are some of the ingredients you can add to the muffin.
- Diced bacon
- Cheese
- Ham
- Sausages
- Pesto sauce
- Sun-dried tomatoes
- Green peas
How to make keto egg muffin in the microwave
Start by greasing a 9 cm (3.5 inches) ramekin with olive oil, so that the microwave egg muffin will not stick to the sides.
In a bowl, beat the egg with the egg whites, the salt and the pepper to your liking. Once beaten, mix in the diced tomato, the diced onion and any additional ingredient you may like (such as diced bacon or cheese).
Transfer the egg mixture to the prepared ramekin and microwave on high for 50 seconds to 1 minute and 30 seconds, or until it will be firm to the touch on top. Make sure to keep an eye on the egg while it is in the microwave, as it may spill out of the ramekin. In this case, stop, wait and restart the microwave until cooked. Before taking it out of the ramekin and serving, let the microwave egg muffin cool.
More keto recipes
- Keto protein brownie in a mug
- Keto chocolate cake for one
- Protein cookies with Greek yogurt
- Flourless protein brownies
Healthy Keto Microwave Egg Muffin
Ingredients
- 1 egg
- 1 egg white
- 1/2 tomato
- 1/4 onion
- 1 tsp olive oil
- salt and pepper
Optional Ingredients
- bacon, ham or sausage
- cheese of choice
- seasonings of choice
Instructions
- Grease a 9 cm (3.5 inches) ramekin with olive oil, so that the microwave egg muffin will not stick to the sides.
- In a bowl, beat the egg with the egg whites, the salt and the pepper to your liking. Once beaten, mix in the diced tomato, the diced onion and any additional ingredient you may like (such as bacon or cheese).
- Transfer the egg mixture to the prepared ramekin and microwave on high for 50 seconds to 1 minute 30 seconds, or until it will be firm to the touch on top. Make sure to keep an eye on the egg while it is in the microwave, as it may spill out of the ramekin. In this case, stop, wait and restart the microwave until cooked.
- Let the microwave egg muffin cool before taking it out of the ramekin and serving.
Excellent and effective recipe! ?
Hey Liza,
Thank you very much for your nice comment, I am incredibly happy that you liked this recipe?!
Have a great day.
Matteo