📝 Why You’ll Love This:
These savory muffins are protein-packed, meal-prep friendly, keto and low-carb, and perfect for busy mornings. Each bite delivers crispy bacon, fluffy egg, and melty cheese with veggie goodness!
🛒 Ingredients (Makes 12 muffins)
- 12 slices of bacon (thin-cut)
- 10 large eggs
- 1/2 cup milk (or unsweetened almond milk)
- 1/2 cup chopped broccoli (steamed or raw)
- 1/2 cup red bell pepper, diced
- 1/3 cup chopped onions
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp salt (adjust to taste)
- 1 cup shredded cheddar cheese (or cheese of choice)
- Cooking spray or muffin liners
🔪 Instructions
1. Preheat & Prep
- Preheat your oven to 375°F (190°C).
- Lightly grease a 12-cup muffin tin with cooking spray, or use silicone liners.
2. Cook the Bacon
- Partially cook bacon in a skillet over medium heat until just starting to crisp (don’t overcook; it will finish in the oven).
- Line each muffin cup with one slice of bacon around the edge.
3. Prepare the Veggie Egg Mix
- In a large bowl, crack in the eggs and whisk together with the milk, salt, pepper, and garlic powder.
- Fold in the chopped veggies and half of the shredded cheese.
4. Assemble the Muffins
- Pour the egg mixture into each bacon-lined muffin cup, filling about ¾ full.
- Sprinkle remaining cheese on top.
5. Bake to Perfection
- Bake for 18–22 minutes or until the eggs are set and puffed up.
- Let cool slightly before removing from the tin.
💡 Tips & Swaps
- Make it dairy-free: Skip the cheese or use plant-based cheese.
- Add more protein: Stir in cooked chicken or turkey sausage crumbles.
- Storage: Refrigerate in an airtight container for up to 5 days or freeze for up to 2 months.
🍳 Nutrition (Per Muffin – Approximate)
- Calories: 160
- Protein: 12g
- Carbs: 2g
- Fat: 11g
📦 Meal Prep Tip:
These freeze so well! Wrap individually and reheat in the microwave for 45–60 seconds. Instant breakfast win.