Imagine cracking into a perfectly puffed egg muffin, golden and crispy around the edges, with pockets of melted mozzarella and tender shiitake mushrooms tucked inside. The warm, aromatic hum of Chinese five-spice — cinnamon, star anise, cloves, fennel, and Sichuan pepper — transforms humble eggs into something deeply fragrant and unmistakably satisfying. Then you drizzle on the finishing touch: a glossy, nutty sesame-scallion butter that pools into every crevice. This is the kind of breakfast that makes you forget you are on any kind of diet at all.

Each serving of two generously portioned egg muffins delivers roughly 40 grams of fat and only 4 grams of net carbs, putting your macros firmly in the keto sweet spot with fat providing nearly 80% of your total calories. The combination of eggs, cream cheese, and mozzarella supplies 20 grams of complete protein, giving you steady energy without any mid-morning crash. It is a textbook ketogenic breakfast that also happens to taste absolutely incredible.

Best of all, these muffins come together in just over 20 minutes from start to finish. The air fryer does the heavy lifting, puffing the eggs beautifully while crisping the tops with minimal oil. Make a double batch on Sunday and you have grab-and-go breakfasts for the entire work week — they reheat in under a minute.

Ingredients (serves 4)

For the egg muffins:

  • 8 large eggs
  • 4 oz (113g) cream cheese, softened and cubed
  • 3/4 cup (85g) shredded mozzarella cheese
  • 2 oz (57g) fresh shiitake mushrooms, stems removed and finely diced
  • 2 scallions, thinly sliced (white and light green parts only, reserve dark green tops for butter)
  • 1 tablespoon coconut aminos
  • 1 teaspoon toasted sesame oil
  • 3/4 teaspoon Chinese five-spice powder
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon fine sea salt

For the sesame-scallion butter:

  • 3 tablespoons (42g) unsalted butter, melted
  • 1 tablespoon toasted sesame oil
  • Reserved dark green scallion tops, thinly sliced
  • 1 tablespoon toasted white sesame seeds
  • Pinch of flaky sea salt

Instructions

  1. Prepare the egg mixture. Crack all 8 eggs into a large mixing bowl and whisk until smooth. Add the softened cream cheese cubes and whisk vigorously until the cream cheese is mostly incorporated — a few small lumps are fine as they will melt during cooking and create rich, creamy pockets. Stir in the shredded mozzarella, diced shiitake mushrooms, sliced scallion whites, coconut aminos, sesame oil, five-spice powder, white pepper, and salt. Mix until everything is evenly distributed.

  2. Prepare the silicone molds. Lightly grease 8 silicone muffin cups or an 8-cavity silicone muffin tray with a thin coating of sesame oil or cooking spray. Silicone is essential here — metal cups without silicone liners will cause the eggs to stick badly. If your air fryer basket is small, you may need to cook in two batches of four.

  3. Fill the molds. Divide the egg mixture evenly among the 8 prepared silicone cups, filling each about three-quarters full. Give each cup a gentle stir with a toothpick to ensure mushrooms and cheese are distributed and not all settled at the bottom.

  4. Preheat and air fry. Preheat your air fryer to 325°F (163°C) for 2 minutes. Carefully place the filled silicone cups into the air fryer basket in a single layer, leaving a small gap between each for air circulation. Cook for 10 to 12 minutes, until the muffins are puffed, set in the center, and golden on top. They should feel firm when gently pressed and a toothpick inserted into the center should come out clean. Avoid opening the air fryer during the first 8 minutes to prevent deflating.

  5. Make the sesame-scallion butter while the muffins cook. In a small bowl, stir together the melted butter and toasted sesame oil until combined. Fold in the sliced dark green scallion tops and toasted sesame seeds. Season with a pinch of flaky salt. Set aside at room temperature — it should be pourable but not hot enough to cook the scallions.

  6. Unmold and serve. Remove the muffins from the air fryer and let them cool in the silicone cups for 2 minutes — they will deflate slightly, which is completely normal. Gently pop each muffin out of its cup. Arrange two muffins per plate and spoon the sesame-scallion butter generously over the top. Serve immediately while the edges are still crispy.

Nutrition per Serving

Nutrient Amount
Calories ~455 kcal
Fat ~40g
Protein ~20g
Total Carbs ~5g
Fiber ~1g
Net Carbs ~4g

Nutrition values are approximate and based on the stated ingredients. Actual values may vary depending on specific brands used.

Tips & Variations

Use silicone molds for foolproof release. Standard metal muffin tins are a recipe for frustration with egg-based muffins, even when greased. Silicone molds flex, allowing you to pop the muffins out cleanly every time. Individual silicone cups work best in most air fryer baskets since they can be arranged with gaps for proper airflow.

Swap the mushrooms for other low-carb vegetables. Finely diced zucchini, baby bok choy, or water chestnuts all work beautifully and keep the Asian flavor profile intact. Just make sure to squeeze out any excess moisture from watery vegetables like zucchini before adding them to the egg mixture, or the muffins will turn soggy instead of crispy-edged.

Watch for hidden carbs in soy sauce alternatives. Coconut aminos are used here because they are gluten-free and have a mellower, slightly sweeter flavor than soy sauce. However, some brands contain up to 1 gram of sugar per teaspoon, so check labels and stick to brands with no added sugar. Traditional soy sauce has fewer carbs per serving but contains gluten — tamari is a good middle ground if you prefer that route.

Customize the heat level. For a spicy kick, add half a teaspoon of chili garlic sauce or a drizzle of chili crisp oil to the sesame-scallion butter. You can also fold a pinch of ground Sichuan peppercorn into the egg mixture for a subtle, tongue-tingling warmth that pairs beautifully with the five-spice.

Store and reheat for weekday mornings. Cooled muffins keep in an airtight container in the refrigerator for up to 5 days. Reheat in the air fryer at 300°F (150°C) for 3 to 4 minutes to restore the crispy edges, or microwave for 30 to 45 seconds if you are short on time. Store the sesame-scallion butter separately in a small jar in the fridge and warm it briefly before drizzling. The muffins also freeze well for up to 2 months — thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use regular soy sauce instead of coconut aminos?
Yes, regular soy sauce or tamari will work as a direct one-to-one substitution. Standard soy sauce actually has slightly fewer carbs per serving than most coconut aminos brands, so it is a perfectly keto-friendly swap. The main difference is flavor — soy sauce is saltier and more intensely savory, so you may want to reduce or eliminate the added sea salt in the egg mixture. If you need to stay gluten-free, use tamari or a certified gluten-free soy sauce instead.
What can I use instead of mozzarella to keep this dairy-lighter?
You can replace the mozzarella with an equal amount of additional cream cheese for a richer, denser muffin, or use shredded Gruyère or mild cheddar for a different flavor profile that still melts beautifully. For a completely dairy-free version, omit both the mozzarella and cream cheese and substitute 3 tablespoons of coconut cream plus 1 tablespoon of nutritional yeast for the cream cheese, and use a dairy-free shredded cheese. Replace the butter in the scallion butter with additional sesame oil or melted coconut oil. Note that the macros will shift — coconut-based swaps tend to be slightly lower in protein.
How do I store and meal prep these egg muffins?
These muffins are excellent for weekly meal prep. Cook the full batch, let them cool completely on a wire rack, then store them in a single layer in an airtight container with parchment paper between layers to prevent sticking. They keep for up to 5 days in the refrigerator. For longer storage, freeze them on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat refrigerated muffins in the air fryer at 300°F for 3 to 4 minutes. For frozen muffins, add an extra 2 minutes. Make the sesame-scallion butter fresh or store it separately — it solidifies when cold but reliquefies in about 15 seconds in the microwave.
Can I make these vegan keto without the eggs and dairy?
Egg muffins rely on eggs for their structure, so a fully vegan version would be a fundamentally different recipe. That said, you can create a similar concept using a firm silken tofu base blended with coconut cream, nutritional yeast, and a pinch of kala namak (black salt) for an eggy sulfur flavor. Blend 14 oz of firm silken tofu with 2 tablespoons of coconut cream, 1 tablespoon of nutritional yeast, and your seasonings, then pour into silicone molds and air fry at 350°F for 15 to 18 minutes. The texture will be more like a savory custard than a fluffy egg muffin, but the five-spice and sesame-scallion butter topping work just as beautifully.
Why did my egg muffins deflate after cooking?
Some deflation is completely normal and expected — egg muffins puff up dramatically from steam and air expansion during cooking, then settle as they cool. To minimize deflation, avoid opening the air fryer during the first 8 minutes of cooking, as the sudden temperature drop causes rapid collapse. Make sure your eggs are at room temperature before mixing, which helps them set more evenly. Also check that your air fryer temperature is accurate — cooking too hot causes rapid puffing followed by dramatic collapse, while the gentler 325°F temperature recommended here gives a more stable rise. A slight deflation actually concentrates the flavors and creates those wonderful crispy edges, so embrace it.