Keto Egg Muffins with Bacon, Cheddar and Spinach
Bake-ahead keto breakfast egg muffins with bacon, cheddar, spinach and bell pepper.
Ingredients
Ingredients
- 10 large eggs
- 1/4 cup heavy cream
- 1 cup shredded cheddar cheese
- 6 slices bacon cooked and crumbled
- 1 cup fresh spinach roughly chopped
- 1/2 cup red bell pepper finely diced
- 2 green onions thinly sliced
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- avocado oil, butter or cooking spray for greasing the muffin pan
Instructions
- Preheat oven to 350°F (175°C). Thoroughly grease a standard 12-cup muffin pan or use silicone muffin cups.
- Cook the bacon until crisp, then crumble. Sauté spinach and bell pepper for 2 to 3 minutes to reduce moisture; cool slightly.
- Whisk eggs, heavy cream, garlic powder, salt and pepper until combined.
- Divide bacon, vegetables, green onions and about three-quarters of the cheddar among 12 muffin cups. Add the egg mixture to approximately three-quarters full and top with remaining cheese.
- Bake for 18 to 22 minutes, until the centers are set and the internal temperature reaches 160°F (71°C). Let rest about 5 minutes before removing from the pan.
Notes
Yield is 12 individual muffins. Refrigerate cooked egg dishes promptly; use refrigerated leftovers within 3 to 4 days. No unverified nutrient values are included.
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