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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

  1. Preheat your oven to 375°F (190°C).
  2. Grease a muffin tin with non-stick spray or line with silicone muffin liners.
  3. In a medium bowl, whisk together the eggs until well combined.
  4. Stir in the diced avocado, crumbled bacon, shredded cheddar cheese, bell pepper, and onion.
  5. Season with salt and pepper to taste.
  6. Divide the mixture evenly among the muffin cups.
  7. Bake for 18-20 minutes, or until the egg muffins are set and lightly golden on top.
  8. Let the muffins cool for a few minutes before removing them from the tin.
  9. 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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