Introduction:
Keto egg muffins are a versatile and convenient breakfast option for those following a ketogenic diet. These individual-sized egg cups are easy to make and perfect for meal prep, allowing you to enjoy a delicious and nutritious breakfast even on busy mornings. With a base of eggs and your favorite low-carb fillings, these egg muffins are customizable to suit your taste preferences. Make a batch ahead of time and store them in the fridge for a quick and satisfying meal on the go.
Ingredients:
- 6 large eggs
- 1/4 cup heavy cream or unsweetened almond milk
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
- 1/2 cup diced cooked bacon or sausage
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
- Cooking spray or oil for greasing muffin tin
Instructions:
- Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or oil.
- In a mixing bowl, whisk together the eggs and heavy cream or almond milk until well combined. Season with salt and pepper.
- Stir in the diced bell peppers, onions, cooked bacon or sausage, and shredded cheddar cheese until evenly distributed.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
- Remove the egg muffins from the oven and let them cool in the muffin tin for a few minutes.
- Use a knife to loosen the edges of the egg muffins, then transfer them to a wire rack to cool completely.
- Serve the keto egg muffins warm or at room temperature.
Enjoy these delicious and satisfying keto egg muffins as a convenient breakfast option or anytime snack! Customize them with your favorite low-carb fillings for endless flavor variations.