Keto Bacon and Egg Muffins
Prepare simple, low-carb egg cups featuring bacon, perfect for quick keto breakfasts or meal prep.
- Prep Time: 10 min
- Cook Time: 18 min
- Total Time: 28 min
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 8 slices bacon, cooked and crumbled
- 12 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1 tablespoon chopped chives (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 12-cup standard muffin tin well.
- Cook the bacon until crisp. Drain the fat and crumble the bacon into small pieces. Set aside.
- In a large bowl, whisk the eggs and heavy cream together until fully combined.
- Stir in the salt and pepper.
- Divide the crumbled bacon evenly among the 12 greased muffin cups.
- Sprinkle the shredded cheese over the bacon in each cup.
- Carefully pour the egg mixture over the bacon and cheese, filling each cup about three-quarters full.
- Bake for 15 to 18 minutes, or until the eggs are set and the tops are lightly golden.
- Remove from the oven and let the cups cool in the tin for 5 minutes before removing them. Garnish with chives if you use them.
Notes
- You can substitute the cheddar cheese with Monterey Jack or Gruyere for a different flavor profile.
- For easy removal, line the muffin tin cups with parchment paper liners before greasing.
- These muffins store well in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 0.5
- Sodium: 250
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 8
- Cholesterol: 150
Find it online: https://spoonswirl.com/keto-bacon-and-egg-muffins-recipe/