Keto Egg Muffins

American · 30m · 6 servings

Ingredients

• 8 eggs
• 0.3 cup heavy cream
• 0.5 cup shredded cheddar
• 0.5 cup bell pepper
• 4 slice cooked bacon
• 2 tbsp spinach
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.
2. Whisk the eggs and cream together with salt and pepper.
3. Divide the cheddar, bell pepper, bacon, and spinach evenly among the muffin cups.
4. Pour the egg mixture over the top, filling each cup about two-thirds full.
5. Bake 18–20 minutes, until puffed and set in the center.
6. Cool 5 minutes before removing from the tin.

Grab-and-go breakfast with nowhere near enough carbs to notice. These keep in the fridge for four days and reheat in the microwave in under a minute. Serves 6, two muffins each.