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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:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin with non-stick cooking spray.
- 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.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
- Add the Fillings: Stir in the shredded cheddar cheese, crumbled bacon, and chopped green onions into the egg mixture.
- Fill the Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake: Bake in the preheated oven for about 20-25 minutes, or until the muffins are set and lightly golden on top.
- 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.