Are you looking for a delicious and healthy breakfast option that’s quick to make and fits your keto lifestyle? Look no further than these mouthwatering Keto Egg Muffins! Packed with protein and low in carbs, these muffins are a perfect way to start your day on a nutritious note. They are incredibly versatile, allowing you to customize them with your favourite ingredients. Whether you prefer a classic combination or want to experiment with unique flavours, these muffins are sure to become a staple in your keto meal plan.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 6
Difficulty: Easy
Course: Breakfast
Cuisine: Keto
kcal: Approximately 150 kcal per serving
Ingredients:
- 6 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced bell peppers
- 1/4 cup diced onion
- 1/4 cup chopped spinach
- 4 slices cooked bacon, crumbled
- Cooking spray or muffin liners
Instructions:
- Preheat your oven to 350ยฐF (175ยฐC) and lightly grease a muffin tin with cooking spray or line it with muffin liners.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
- Divide the shredded cheddar cheese, diced bell peppers, onion, chopped spinach, and crumbled bacon evenly among the muffin cups.
- Pour the egg mixture over the ingredients in each muffin cup, filling them about 3/4 of the way full.
- Gently stir the ingredients in each muffin cup with a fork, ensuring everything is evenly distributed.
- Bake the muffins in the preheated oven for 18-20 minutes or until the tops are set and lightly golden.
- Remove the muffins from the oven and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely.
- Once cooled, serve the Keto Egg Muffins immediately or store them in an airtight container in the refrigerator for up to 3 days.
Note: These muffins can be reheated in the microwave for a quick and easy breakfast option throughout the week.
