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Keto Breakfast Egg Muffins

Keto Breakfast Egg Muffins

Keto breakfast egg muffins with 2g net carbs, bacon, and cheese. Meal prep breakfast ready in 37 minutes.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

  • 10 large eggs
  • 1/4 cup heavy cream
  • 6 slices bacon cooked and crumbled
  • 2 cups fresh spinach sauteed and chopped
  • 1 cup sharp cheddar shredded
  • 1/4 cup green onions sliced
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp butter for greasing

Method
 

  1. **Preheat.** Heat oven to 375F. Grease a 12 cup muffin tin with butter or line with silicone liners.
  2. **Whisk.** In a large bowl, whisk eggs, heavy cream, garlic powder, salt, and pepper until smooth.
  3. **Add ins.** Stir in cooked bacon, sauteed spinach, cheddar, and green onions.
  4. **Fill.** Divide batter among 12 muffin cups, filling each 3/4 full.
  5. **Bake.** Bake 20 to 22 minutes until set and slightly golden on top.
  6. **Cool.** Cool 5 minutes in the tin, then transfer to a rack. Store in the fridge.

Notes

Pre cook bacon and spinach to avoid greasy or watery muffins. Grease the muffin tin generously or use silicone liners. Store muffins in the fridge for up to 5 days or freeze for 2 months.