American · Breakfast

30m total · 10m prep · 20m cook

Keto · Gluten-Free

Ingredients

• eggs8
• heavy cream0.3 cup
• shredded cheddar0.5 cup
• bell pepper0.5 cup
• cooked bacon4 slice
• spinach2 tbsp
• salt½ tsp
• black pepper¼ tsp

Tap an ingredient to add it to the shopping list.

Steps

1. 1

   Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.

2. 2

   Whisk the eggs and cream together with salt and pepper.

3. 3

   Divide the cheddar, bell pepper, bacon, and spinach evenly among the muffin cups.

4. 4

   Pour the egg mixture over the top, filling each cup about two-thirds full.

5. 5

   Bake 18–20 minutes, until puffed and set in the center.

   Timer 20 min

6. 6

   Cool 5 minutes before removing from the tin.

   Timer 5 min

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.

Keto · Gluten-Free · ~$8