Keto Egg Muffins with Bacon
These keto egg muffins with bacon are easy to make and perfect for a quick and healthy breakfast. Whisk together eggs and heavy cream, then add in chopped spinach, diced bell peppers, shredded cheddar cheese, fresh chives, salt, black pepper, and crumbled bacon. Pour the mixture into a greased muffin tin and bake until set and golden brown. Enjoy these delicious muffins that can be stored in the fridge for several days.
Print
Pin
Servings: 8
Calories: 140kcal
Ingredients
- 8 large eggs
- 1/4 cup heavy cream
- 1/4 cup chopped spinach
- 1/4 cup diced bell peppers
- 1/4 cup shredded cheddar cheese
- 2 tbsp chopped chives
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 slices cooked bacon crumbled
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin with non-stick cooking spray.
- In a mixing bowl, whisk the eggs and heavy cream together until smooth.
- Add the chopped spinach, diced bell peppers, shredded cheddar cheese, chopped fresh chives, salt, black pepper, and crumbled bacon to the bowl. Mix until well combined.
- Pour the egg mixture into the muffin tin, filling each muffin cup about 3/4 of the way full.
- Bake for 18-20 minutes or until the egg muffins are set and golden brown on top.
- Remove from the oven and allow to cool for a few minutes before serving. These can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 140kcal | Carbohydrates: 1g | Protein: 10g | Fat: 11g