Keto Bacon and Egg Muffins
Make simple, portable, low-carb breakfast muffins using bacon and eggs. These are perfect for quick keto meal prep.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 6 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 6 large eggs
- 4 slices bacon, cooked and crumbled
- 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 standard 6-cup muffin tin well, or use silicone liners.
- In a medium bowl, whisk the eggs and heavy cream together until fully combined.
- Stir in the crumbled bacon, shredded cheddar cheese, salt, and pepper into the egg mixture.
- Divide the mixture evenly among the 6 prepared muffin cups. Fill each cup about three-quarters full.
- Bake for 18 to 20 minutes, or until the centers are set and the tops are lightly golden.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes before carefully removing them.
Notes
- You can prepare these muffins up to three days ahead and store them in the refrigerator.
- These freeze well; cool completely, then place them in a freezer-safe bag for up to one month. Reheat from frozen for about 60 to 90 seconds in the microwave.
- For extra fat content, add one tablespoon of cream cheese cut into small pieces into each cup before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 0.5
- Sodium: 350
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0.1
- Carbohydrates: 1.5
- Fiber: 0.2
- Protein: 11
- Cholesterol: 180
Find it online: https://spoonfulsnap.com/keto-bacon-and-egg-muffins/