Easy Keto Egg Muffins Breakfast (Printable Version)
# What You'll Need:
→ Base
01 -
8 large eggs, free-range if available
02 -
60 ml heavy cream
03 -
1/2 teaspoon sea salt
04 -
1/4 teaspoon freshly ground black pepper
→ Protein and Mix-ins
05 -
80 g baby spinach, chopped
06 -
1 bell pepper, finely diced
07 -
40 g yellow onion, finely chopped
08 -
80 g cooked bacon, crumbled
→ Cheese
09 -
80 g shredded cheddar cheese
# Step-by-Step Directions:
01 -
Preheat oven to 190°C. Line a 12-cup muffin tin with silicone liners or generously grease each cup to prevent sticking.
02 -
Crack eggs into a large mixing bowl. Add heavy cream, salt, and black pepper. Whisk thoroughly until the mixture is smooth and well combined.
03 -
Fold in chopped spinach, diced bell pepper, onion, crumbled bacon, and shredded cheddar cheese. Mix gently to distribute ingredients evenly without deflating the eggs.
04 -
Evenly pour the egg mixture into prepared muffin cups, filling each approximately three-quarters full. Avoid overfilling to ensure even cooking.
05 -
Bake in preheated oven for 15-20 minutes, or until muffins are golden and set. A toothpick inserted into the centre should come out clean.
06 -
Let muffins cool in the tin for 5 minutes before transferring to a wire rack. Serve warm, or allow to cool completely for storage.
# Helpful Notes:
01 -
Pre-cook proteins such as bacon and drain excess fat to prevent soggy muffins.
02 -
Leave a 5-7 mm gap at the top when filling each cup to allow for expansion during baking.
03 -
Muffins keep well refrigerated for up to 5 days or frozen for up to 1 month; reheat gently to preserve texture.