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Introduction
Avocado and Bacon Egg Muffins are a perfect low-carb breakfast option that is both delicious and convenient. These muffins are packed with protein and healthy fats, making them a great way to start your day.
Total Prep and Cook Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
- 6 large eggs
- 1 ripe avocado, diced
- 4 slices of bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced red bell pepper
- 1/4 cup diced onion
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
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Instructions
- Preheat your oven to 375Β°F (190Β°C).
- Grease a muffin tin with non-stick spray or line with silicone muffin liners.
- In a medium bowl, whisk together the eggs until well combined.
- Stir in the diced avocado, crumbled bacon, shredded cheddar cheese, bell pepper, and onion.
- Season with salt and pepper to taste.
- Divide the mixture evenly among the muffin cups.
- Bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
- Let the muffins cool for a few minutes before removing them from the tin.
- Garnish with fresh parsley if desired, and serve warm.
Nutritional Info (per muffin)
- Calories: 150
- Protein: 10g
- Fat: 12g
- Carbohydrates: 2g
- Fiber: 1g
- Net Carbs: 1g
Special Notes
- These muffins can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. Simply reheat them in the microwave before serving.
- You can customize the ingredients to include your favorite vegetables or cheeses.
- Perfect for meal prepping and enjoying throughout the week.
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