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This 2 Ingredient English Muffin is a keto-friendly, high-protein bread alternative that’s soft, satisfying, and incredibly easy to make. The combination of shredded mozzarella and eggs creates a tender, chewy texture with a golden crust that mimics traditional English muffins.
Great as a base for sandwiches, topped with butter or cream cheese, or simply enjoyed on their own. These muffins are a versatile addition to your low-carb meal prep and are ready in just 20 minutes.
• 2 teaspoons butter
• 1½ cups mozzarella cheese, shredded
• 2 large eggs
1. Preheat the oven to 350 °F (175°C). Grease a 6-cup muffin pan with butter.
2. Combine cheese and eggs together in a large mixing bowl.
3. Divide the batter and fill each muffin space evenly.
4. Bake for 20 minutes, until tops are golden brown.
5. Run a knife around the edges to loosen each muffin. Remove from the pan and cool on a wire rack.
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