Breakfast for a New Year – Savoury Low Carb Muffins & Baked Eggs


If you’re anything like me, you love starting your day with a delicious and satisfying meal.

And I love how breakfast can change and evolve with the seasons.

That’s why I’m so excited to share my latest breakfast discovery: savory all-in-one muffins!

These muffins are so easy to whip up on the weekend and grab on the go for a quick and satisfying breakfast.

And if you have a little extra time, try serving them with baked eggs for a complete, healthy, low-carb, nutritious brunch or breakfast.

These muffins are sure to fill you up and start your day off right.

So go ahead, try them and enjoy the taste of a delicious and hearty breakfast.

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Low Carb Muffins & Baked Eggs

Breakfast for a New Year – Savoury Low Carb Muffins and Baked Eggs
Course Breakfast
Servings 4 portions
Calories 380kcal


  • 4 eggs
  • 4 tbsp creme fraiche or ricotta
  • 4 tbsp grated cheese preferable parmesan
  • Salt & Pepper
  • Fresh dild or another kind of herb

Low carb savoury all-in-one breakfast muffins(Makes 8 muffins)

  • 100 g almond flour gound almonds
  • 2 tbsp flax meal ground flax seed
  • 4 eggs
  • 8 black kalamata olives, chopped
  • A handful of grated parmesan or another kind of cheese
  • ½ zucchini, grated
  • 50 g chorizo or another kind of flavourful sausage (optional)
  • 8 sun dried tomatoes, chopped
  • 1/2 tsp salt
  • 1 tsp baking powder


  • Seeds: Chia seeds & sunflower seeds 


  • Preheat oven to 175 ºC/350 ºF (with fan). Use 4 small oven prove bowls. Add 1 Tbsp of creme fraiche or ricotta to each, stir in a little salt and pepper. Crack 1 egg into each bowl and drizzle with 1 Tbsp of grated parmesan on each.Place in the oven and bake for approximately 15 min, I like the yolk a little runny so watch out for the time. Top with fresh dild and serve with tomatoes and a breakfast muffin or a few pieces of toasted rye bread.

Low carb savoury all-in-one breakfast muffins

  • Preheat oven to 175 ºC/350 ºF (with fan). Mix almond flour, flax meal, baking powder and salt. Whisk the eggs separately in bowl, add chorizo, olives, parmesan, zucchini and tomatoes. Now add the dried ingredients and mix it all well together.
  • Pour the batter into 8 muffin tins. Top with the seeds and bake in the oven for 25 min. Let the muffins cool before serving. Store in the fridge for up to 5 days.


Baked breakfast eggs (Recipe from ‘LOW CARB fra the food  club‘)
Low carb savoury all-in-one breakfast muffins  (Recipe from ‘LOW CARB fra the food  club‘)


Calories: 380kcal | Carbohydrates: 8g | Protein: 21g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 351mg | Sodium: 582mg | Potassium: 172mg | Fiber: 4g | Sugar: 2g | Vitamin A: 680IU | Vitamin C: 0.1mg | Calcium: 242mg | Iron: 3mg