Keto Bacon and Egg Muffins
Prepare simple, low-carb bacon and egg muffins perfect for quick 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 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 12-cup standard muffin tin well.
- Cook the bacon until crisp. Drain the fat and crumble the bacon into small pieces.
- In a medium bowl, whisk the eggs and heavy cream together until fully combined.
- Stir in the salt, pepper, crumbled bacon, and shredded cheese into the egg mixture.
- Divide the mixture evenly among the 12 prepared muffin cups. Fill each cup about three-quarters full.
- Bake for 15 to 18 minutes, or until the eggs are set and the tops are lightly golden.
- Let the muffins cool in the tin for a few minutes before removing them with a small offset spatula or knife.
Notes
- You can substitute cheddar cheese with Monterey Jack or Gruyere for a different flavor profile.
- For added vegetables, stir in 1/4 cup of finely chopped cooked spinach or bell peppers with the bacon.
- These muffins store well in the refrigerator for up to four days or can be frozen for later use. Reheat in the microwave for 30 to 60 seconds.
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 0.5
- Sodium: 210
- Fat: 8.5
- Saturated Fat: 3.5
- Unsaturated Fat: 5.0
- Trans Fat: 0.1
- Carbohydrates: 1.0
- Fiber: 0.2
- Protein: 7.5
- Cholesterol: 150
Find it online: https://flavorvista.com/keto-bacon-and-egg-muffins-recipe/