These muffins are incredibly easy to make and can be made with foods that you already have at home. Mix some eggs, bacon, and veggies of choice. Season with your favorite spices bake and voilà you have amazing breakfast muffins that you can actually eat in every moment of the day. Eat them for breakfast with some butter on top, take them for lunch at school or at work. Serve them for dinner with a large leafy green salad. Also perfect for a quick snack. I love to drizzle some spicy jalapeno sauce on top.
The muffins contain the perfect keto ratio of macros, are super low carb, high in fat and provide high-quality moderate protein amount.
To prepare the basic keto muffin recipe, you will need some eggs.
Eggs are super nutritious and contain almost every nutrient that we need in our diet.
They are high in Vitamin A, Folate, Selenium, Vitamin B5, Vitamin B12, Phosphorus.
Eggs are also cheap, easy to cook and you can make keto brownies with them which is amazing.
A large egg (50g) has 77.5 calories, 6.3 grams of protein, 5.3 grams of fat, 0.6 grams of carbohydrates
Let’s start cooking!
Start by cracking the eggs into a bowl, then add salt and your favorite spices. I added smoked paprika and pepper.
I whisked the eggs well and then took care of my bacon.
For this recipe, I used uncured bacon. I sliced it and cooked it in a pan until it gets a nice brown color. Bacon makes everything better.
As green onions are in season, I decided to use a few of them to give a fresher look and taste to my keto muffins. You can customize this recipe and add any vegetables you have on hand. I love to make the muffins with red bell pepper cubes or with fresh spinach leaves. It’s the perfect way to incorporate more veggies into your diet if you’re not a huge fan of them.
Incorporate the bacon and egg into the egg mixture. As you can see, my eggs have a nice yellow color which it’s a sign that they are higher in omega-3 fatty acids, have more vitamins due to a more natural hen’s feed.
Pour the combined ingredients equally (or at least try) in the muffin tray.
I added some Parmesan cheese and grated Emmentaler on top of each muffin.
I baked them in the preheated oven for 25-30 minutes until they were done.
To add the recipe in your MyFitnessPal – Search (click ) “Keto Bacon Breakfast Egg Muffins – Low Carb Spark“.
Let them cool down and serve with grass-fed butter on top. What extra ingredient would you add to the keto breakfast muffins?