Description
Warm and cheesy Keto Bacon Egg Muffins, perfect for make-ahead breakfasts that are low-carb and loaded with protein.
Ingredients
- 6 large eggs
- 8 slices crispy bacon, crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or muffin liners
Instructions
- Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin.
- Cook the bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain, then crumble.
- Crack all eggs into a large bowl and whisk until frothy. Stir in salt and pepper.
- Fold in the crumbled bacon, shredded cheese, and diced bell peppers.
- Pour the mixture into the muffin cups, filling each about 3/4 full.
- Bake for 18–20 minutes until set and lightly golden.
- Let cool for 3–5 minutes before transferring to a wire rack.
Notes
These muffins can be customized with different vegetables or cheeses. Great for meal prep and freezing.