Keto Bacon and Egg Muffins
Prepare simple, low-carb egg muffins packed with bacon, perfect for quick keto breakfasts or meal prepping.
- Prep Time: 10 min
- Cook Time: 18 min
- Total Time: 28 min
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 6 slices bacon, cooked and crumbled
- 12 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup standard muffin tin well.
- Distribute the crumbled cooked bacon evenly among the greased muffin cups.
- In a bowl, whisk together the eggs, heavy cream, salt, and pepper until fully combined.
- Pour the egg mixture over the bacon in each muffin cup, filling each about three-quarters full.
- If using cheese, sprinkle the cheddar cheese on top of the egg mixture in each cup.
- Bake for 15 to 18 minutes, or until the eggs are set and lightly golden.
- Let the muffins cool in the tin for 5 minutes before carefully removing them with a small offset spatula or knife.
Notes
- You can substitute the cheddar cheese with Gruyere or Monterey Jack for different flavors.
- For added vegetables, add 1/4 cup of finely chopped cooked spinach or bell peppers to the mixture before baking.
- These muffins store well in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 0.5
- Sodium: 210
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 8
- Cholesterol: 160
Find it online: https://flavorzine.com/keto-bacon-and-egg-muffins-recipe/