These keto egg muffins are perfect for meal prep, providing a convenient and satisfying breakfast option for busy weekdays. Packed with protein and low in carbs, theyll keep you full and energized throughout the morning.
Ingredients:
- 8 large eggs
- 1/4 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1/2 cup diced cooked bacon
- Salt and pepper to taste
Instructions:
Preheat the oven to 350F 175C
In a mixing bowl, whisk together eggs and heavy cream
Season with salt and pepper
Stir in shredded cheese, diced bell peppers, onions, and cooked bacon
Grease a muffin tin with cooking spray or oil
Pour the egg mixture evenly into each muffin cup, filling about 3/4 full
Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and slightly golden on top
Allow the muffins to cool slightly before removing from the tin
Once cooled, store in an airtight container in the refrigerator for up to 4 days
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