Keto Bacon and Egg Breakfast Muffins are a delicious and convenient breakfast option for those following a low-carb or ketogenic diet. These muffins are filled with crispy bacon, eggs, and cheese, making them a satisfying and protein-packed meal to start your day.
- 8 large eggs
- 1/4 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 4 slices cooked bacon, chopped
- 1 tablespoon chopped fresh chives
- Preheat your oven to 375°F (190°C). Grease a muffin tin with cooking spray or line with muffin liners.
- In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and black pepper.
- Stir in the shredded cheddar cheese, chopped bacon, and chopped chives.
- Pour the egg mixture into the prepared muffin tin, filling each muffin cup about 3/4 full.
- Bake for 20-25 minutes, or until the muffins are set and the tops are lightly golden.
- Allow the muffins to cool in the muffin tin for a few minutes, then remove them from the tin and transfer them to a wire rack to cool completely.
Nutrition Facts: Serving size: 1 muffin Calories: 165 Fat: 13g Carbohydrates: 1g Fiber: 0g Protein: 10g
2 thoughts on “Keto Bacon and Egg Breakfast Muffins”
read recipe for pot pie is there a top crust did not see one in recipe?
These look delicious, just wondering if they could be frozen.