Amazing Keto Egg Muffins
Bright, savory, and endlessly versatile, these Amazing Keto Egg Muffins are a make-ahead breakfast full of flavor without the carb overload.
Ingredients
For the Egg Muffins
- 6 large large eggs
- 1/4 cup heavy cream Approximately 60 ml
- 1/2 cup shredded cheddar cheese Approximately 56 g
- 1/4 cup chopped cooked bacon
- 1/4 cup chopped bell pepper
- 1/4 cup chopped onion
- to taste Salt
- to taste Black pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone muffin liners.
- In a large bowl, whisk together the eggs and heavy cream until smooth and slightly frothy.
- Stir in the shredded cheddar cheese, chopped bacon, bell pepper, and onion. Season lightly with salt and black pepper.
- Pour the mixture evenly into prepared muffin cups, filling each about two-thirds full.
Baking
- Bake for 18–20 minutes, or until set and lightly golden. A toothpick inserted should come out mostly clean.
- Let the muffins cool in the tin for a few minutes before removing them to cool completely on a wire rack.
Notes
Serve warm for best texture. Adjust salt carefully due to bacon and cheese. Muffins freeze well for up to 2 months.