Keto Egg Muffins
Portable and protein packed mini frittatas baked in a muffin tin with cheese and vegetables. These make the perfect grab and go keto breakfast for busy mornings.
Easy baked egg cups loaded with cheese, spinach, and bacon for a satisfying low-carb breakfast.
Nutrition per serving
Ingredients
main
vegetables
seasoning
Instructions
Preheat and Prep Pan
Preheat oven to 375 degrees Fahrenheit. Grease a 12 cup muffin tin generously with butter or cooking spray. Do not skip greasing or the muffins will stick badly.
Whisk the Egg Mixture
Crack all eggs into a large bowl and add heavy cream, garlic powder, salt, and pepper. Whisk vigorously until fully combined and slightly frothy.
Add Fillings
Stir in the crumbled bacon, shredded cheddar, chopped spinach, and diced bell pepper into the egg mixture. Mix well to distribute evenly.
Fill and Bake
Pour the mixture evenly into the prepared muffin cups, filling each about three quarters full. Bake for 18 to 20 minutes until the eggs are set and tops are lightly golden.
Cool and Remove
Let the muffins cool in the pan for 5 minutes before running a knife around the edges and removing. Store leftovers in the refrigerator for up to 4 days.
Substitutions
Common mistakes
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