Western · Keto
Keto Egg Muffins (4 Ways)
Portable breakfast egg cups in 4 flavors: bacon-cheddar, spinach-feta, ham-Swiss, and mushroom-herb.
Easy
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 12
1g Net carbs
8g Protein
7g Fat
100 Calories
Per serving
Ingredients
- 12 Eggs
- 2 tbsp Heavy cream
- 1 cup total Cheddar + feta + Swiss, shredded
- 4 slices Bacon, cooked and crumbled
- 2 oz Deli ham, diced
- 1/2 cup Spinach, chopped
- 1/4 cup Mushrooms, diced
- to taste Salt, pepper, herbs
Method
- Preheat oven to 350°F. Grease a 12-cup muffin tin.
- Whisk eggs with cream, salt and pepper. Divide among muffin cups.
- Add toppings: 3 cups get bacon/cheddar, 3 get spinach/feta, 3 get ham/Swiss, 3 get mushroom/herbs.
- Bake 18-20 minutes until puffed and set.
- Cool slightly. Store in fridge up to 5 days. Reheat 30 seconds in microwave.
You might also like
1,750+ keto recipes from around the world, in your pocket.
