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.