Keto Bacon Breakfast Egg Muffins
Having breakfast ready to go is one of my favorites things about the ketogenic diet. These keto breakfast 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 at every moment of the day.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 6 egg muffins
- 5 large free-range eggs
- 3.5 ounce Bacon
- 2 tbsp Green Onion
- 1 oz Emmentaler
- 2 tbsp shredded Parmesan Cheese
- 1 tsp Himalayan Salt
- 1 tsp paprika powder
- 1/2 tsp pepper
Crack the eggs into a mixing bowl, season with a pinch of salt and black pepper, then whisk together with a fork.
Add the bacon, cheeses and green onion to the egg mixture and whisk again.
Grease a muffin tin with some butter or spray with non-stick spray.
Pour the mixture evenly into the muffin cups.
Bake the muffins in the 350 F preheated oven for 20-25 minutes.
Serve them hot or cold with butter on top.
Serving: 2keto egg muffins | Calories: 158.18kcal | Carbohydrates: 1.22g | Protein: 9.64g | Fat: 12.51g | Saturated Fat: 4.94g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 229.45mg | Potassium: 0mg | Fiber: 0.12g | Sugar: 0.51g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net Carbs: 1g