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. 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. 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. 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. 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. 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. 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.