Description
Bright, savory, and impossibly simple, these Keto Bacon Egg Muffins are packed with flavor from eggs, bacon, and cheddar. Perfect for quick breakfasts and meal prep.
Ingredients
- 6 large eggs
- 8 slices of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese (about 4 oz / 113 g)
- 1/2 cup diced bell peppers (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or muffin liners
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or line it with muffin liners.
- Cook the bacon in a skillet over medium heat until crispy, then transfer to a paper towel to drain and crumble into bite-sized pieces.
- Whisk the eggs in a large bowl until frothy, then stir in the salt and black pepper.
- Fold in crumbled bacon and shredded cheddar into the egg mixture. Add diced bell peppers if using and combine gently.
- Pour the egg mixture into prepared muffin tins, filling each cup about 3/4 full.
- Bake for 18–20 minutes or until the muffins are set and lightly golden on top. Allow to cool before serving.
Notes
Store cooled muffins in an airtight container for 3–4 days. These muffins also freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American