Keto Egg Muffins

Name: Keto Egg Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Ingredients: 8 large eggs; 0.25 cup heavy cream; 6 slices bacon cooked and crumbled; 1 cup shredded cheddar cheese divided; 0.5 cup red bell pepper finely diced; 0.5 cup baby spinach roughly chopped; 3 stalks green onions thinly sliced; 0.5 tsp garlic powder; 0.5 tsp fine sea salt; 0.25 tsp black pepper freshly ground; 0.25 tsp smoked paprika

Breakfast

American30 min12 servingsEasy

About this recipe

These Keto Egg Muffins are a protein-packed, low-carb breakfast or meal-prep staple baked right in a muffin tin. Loaded with eggs, cheese, crispy bacon, and colorful veggies, they come together in under 30 minutes and reheat beautifully all week long. Completely grain-free and keto-friendly, they're the perfect grab-and-go bite for busy mornings.

Instructions

1
Preheat your oven to ![350°F]. Generously grease a 12-cup muffin tin with cooking spray or brush each cup with a little oil to prevent sticking.
2
In a skillet over ^[medium heat], cook the bacon until crispy, about 5–6 minutes. Transfer to a paper towel-lined plate, let cool, then crumble into small pieces.
3
In a large mixing bowl, whisk together the large eggs, heavy cream, garlic powder, fine sea salt, black pepper, and paprika (if using) until fully combined and slightly frothy.
4
Stir in the crumbled bacon, diced red bell pepper, chopped baby spinach, sliced green onions, and ¾ cup of the shredded cheddar cheese into the egg mixture.
5
Ladle the egg mixture evenly into the prepared muffin tin cups, filling each about ¾ full. Sprinkle the remaining ¼ cup of cheddar cheese over the tops of each muffin.
6
Bake in the preheated oven for 18–20 minutes, until the egg muffins are puffed, set in the center, and lightly golden on top. A toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes before removing.

Keto Egg Muffins

Breakfast

American30 min12 servingsEasy

About this recipe

Instructions

1
Preheat your oven to ![350°F]. Generously grease a 12-cup muffin tin with cooking spray or brush each cup with a little oil to prevent sticking.
2
In a skillet over ^[medium heat], cook the bacon until crispy, about 5–6 minutes. Transfer to a paper towel-lined plate, let cool, then crumble into small pieces.
3
In a large mixing bowl, whisk together the large eggs, heavy cream, garlic powder, fine sea salt, black pepper, and paprika (if using) until fully combined and slightly frothy.
4
Stir in the crumbled bacon, diced red bell pepper, chopped baby spinach, sliced green onions, and ¾ cup of the shredded cheddar cheese into the egg mixture.
5
Ladle the egg mixture evenly into the prepared muffin tin cups, filling each about ¾ full. Sprinkle the remaining ¼ cup of cheddar cheese over the tops of each muffin.
6
Bake in the preheated oven for 18–20 minutes, until the egg muffins are puffed, set in the center, and lightly golden on top. A toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes before removing.