Keto Bacon and Egg Breakfast Muffins

Ingredients:

• 6 large eggs
• 1/4 cup heavy cream
• 1 cup shredded cheddar cheese
• 6 strips of bacon
• 1/4 cup chopped green onions
• Salt and pepper to taste
• Non-stick cooking spray

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin with non-stick cooking spray.
2. Cook the Bacon: Cook the bacon in a skillet over medium heat until crispy. Remove the bacon and place it on a paper towel to drain excess grease. Once cooled, crumble the bacon into small pieces.
3. Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
4. Add the Fillings: Stir in the shredded cheddar cheese, crumbled bacon, and chopped green onions into the egg mixture.
5. Fill the Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake: Bake in the preheated oven for about 20-25 minutes, or until the muffins are set and lightly golden on top.
7. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before removing. Serve warm.

Tips:

• You can customize these muffins by adding other keto-friendly ingredients like spinach, mushrooms, or bell peppers.
• These muffins can be stored in the refrigerator for up to a week and reheated in the microwave for a quick breakfast option.