Keto Bacon and Egg Muffins
Keto Bacon and Egg Muffins
Ingredients
For the Keto Bacon and Egg Muffins
- 8 bacon, slices, cooked until crispy and crumbled
- 8 large eggs
- 1/4 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 2 tablespoons green onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon unsalted butter, melted, or cooking spray, as needed for greasing
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 12-cup standard muffin tin with melted butter or cooking spray, ensuring all cups are well-coated to prevent sticking.
⏱️ 2 min•🌡️ 350
- 2
In a large mixing bowl, whisk together the large eggs, heavy cream, salt, and freshly ground black pepper until the mixture is well combined and slightly frothy.
⏱️ 3 min
- 3
Gently fold in the shredded cheddar cheese, thinly sliced green onions, and the crumbled cooked bacon into the egg mixture. Stir until all ingredients are evenly distributed.
⏱️ 2 min
- 4
Carefully divide the egg mixture evenly among the 12 prepared muffin cups, filling each cup about three-quarters full. Do not overfill, as the muffins will puff slightly during baking.
⏱️ 3 min
- 5
Bake in the preheated oven for 20 to 25 minutes, or until the egg muffins are set, lightly golden brown around the edges, and a knife inserted into the center comes out clean.
⏱️ 25 min•🌡️ 350
- 6
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. This helps them firm up and makes them easier to remove. After 5 minutes, carefully transfer the muffins to a wire rack to cool completely or serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Keto Bacon and Egg Muffins
Ingredients
For the Keto Bacon and Egg Muffins
- 8 bacon, slices, cooked until crispy and crumbled
- 8 large eggs
- 1/4 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 2 tablespoons green onions, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 tablespoon unsalted butter, melted, or cooking spray, as needed for greasing
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 12-cup standard muffin tin with melted butter or cooking spray, ensuring all cups are well-coated to prevent sticking.
⏱️ 2 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the large eggs, heavy cream, salt, and freshly ground black pepper until the mixture is well combined and slightly frothy.
⏱️ 3 min - 3
Gently fold in the shredded cheddar cheese, thinly sliced green onions, and the crumbled cooked bacon into the egg mixture. Stir until all ingredients are evenly distributed.
⏱️ 2 min - 4
Carefully divide the egg mixture evenly among the 12 prepared muffin cups, filling each cup about three-quarters full. Do not overfill, as the muffins will puff slightly during baking.
⏱️ 3 min - 5
Bake in the preheated oven for 20 to 25 minutes, or until the egg muffins are set, lightly golden brown around the edges, and a knife inserted into the center comes out clean.
⏱️ 25 min•🌡️ 350 - 6
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. This helps them firm up and makes them easier to remove. After 5 minutes, carefully transfer the muffins to a wire rack to cool completely or serve warm.
⏱️ 5 min