Are you tired of boring, carb-loaded breakfasts that leave you feeling sluggish? Get ready to revolutionize your morning routine with these mouthwatering Keto Breakfast Egg Muffins! Packed with protein, bursting with flavor, and incredibly easy to make, these portable powerhouses will not only satisfy your hunger but also keep you in ketogenic bliss. Whether you're a busy professional, a fitness enthusiast, or someone looking to kickstart a healthier lifestyle, these egg muffins are about to become your new breakfast obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Keto
Serves: 12 muffins
Ingredients
- 6 large eggs
- 1 cup spinach, chopped
- 1/2 cup bell pepper, diced
- 1/2 cup cheese, shredded
- Salt and pepper to taste
- 1/2 cup cooked bacon, crumbled
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly grease a 12-cup muffin tin with cooking spray or butter to prevent sticking.
- In a large mixing bowl, crack the 6 large eggs and whisk them thoroughly until the whites and yolks are completely combined and slightly frothy.
- Prepare the vegetables by finely chopping the spinach and dicing the bell peppers into small, uniform pieces to ensure even distribution throughout the egg muffins.
- Add the chopped spinach, diced bell peppers, crumbled bacon, and shredded cheese to the whisked eggs. Season with salt and pepper, then gently fold all ingredients together until well incorporated.
- Carefully pour the egg mixture evenly into the prepared muffin tin, filling each cup approximately 3/4 full to allow room for rising during baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the egg muffins are fully set and have a golden-brown top with slightly crispy edges.
- Remove from the oven and let the muffins cool in the tin for 5 minutes to help them firm up and make removal easier.
- Use a butter knife or small spatula to gently loosen the edges of each muffin, then carefully remove them from the tin.
- Serve warm immediately, or store in an airtight container in the refrigerator for up to 4 days. These muffins can be reheated in the microwave for 20-30 seconds when ready to eat.
Tips
- Use a non-stick muffin tin or generously grease your pan to ensure easy removal of the muffins.
- Chop your vegetables finely and uniformly to ensure even distribution and consistent cooking.
- Don't overfill the muffin cups - leave about 1/4 inch at the top to allow for rising during baking.
- For extra flavor, experiment with different cheeses like sharp cheddar, feta, or goat cheese.
- Customize your muffins by swapping vegetables or adding different meats like ham or sausage.
- Let the muffins cool slightly in the tin before removing to help them set and prevent breaking.
- These muffins freeze beautifully - store in a freezer-safe container for up to 1 month and reheat quickly for a grab-and-go breakfast.
Nutrition Facts
Calories: 110kcal
Carbohydrates: g
Protein: 8g
Fat: g
Saturated Fat: g
Cholesterol: 135mg
