Keto Bacon and Egg Breakfast Muffins

These muffins are high in protein and low in carbs, making them a great option for a keto or low-carb breakfast. Plus, they’re easy to make ahead of time and can be reheated quickly for a satisfying and delicious meal on-the-go.

Ingredients:

Method:

  • 8 slices of bacon
  • 6 large eggs
  • 1/4 cup heavy cream
  • 1/4 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Optional: chopped chives for garnish

  1. Preheat the oven to 375°F (190°C).

  2. Grease a muffin tin with cooking spray or line with silicone muffin cups.

  3. Cook the bacon in a large skillet over medium-high heat until crispy. Remove the bacon from the skillet and chop into small pieces.

  4. In a medium bowl, whisk together the eggs, heavy cream, shredded cheddar cheese, salt, and pepper.

  5. Divide the bacon pieces evenly among the muffin cups.

  6. Pour the egg mixture over the bacon, filling each muffin cup about 3/4 full.

  7. Bake for 20-25 minutes, or until the muffins are set and lightly browned.

  8. Garnish with chopped chives, if desired.

  9. Enjoy!

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