Keto Breakfast Egg Muffins
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
12
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Course
Breakfast
Keto Breakfast Egg Muffins
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These Egg Muffins are made with eggs, cheese, bacon, spinach, onions, and bell peppers. They're one of our favorite Keto Breakfast Ideas and take a few minutes to prepare
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Ingredients
- Non-stick cooking spray (It's important to use non-stick cooking spray, as the regular oil spray won't prevent eggs from sticking.)
- 12 large eggs
- 1 cup cooked bacon crumbled
- 1 cup fresh baby spinach roughly chopped
- 1 cup red bell pepper diced
- ½ cup onions diced
- 1 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
How to cook egg muffins:
- Preheat oven to 350°F. Spray a 12-cup muffin pan with non-stick oil spray and set aside.
- Wash, dry and dice red bell pepper and onions. Dry spinach and chop it roughly.
- Add cooked bacon, red bell pepper, onions and spinach in each muffin tin, about 2/3 full. (Divide evenly among greased muffin cups.)
- In a large measuring cup, whisk eggs and season with salt and pepper. Mix until well combined.
- Add in the egg mixture and fill each muffin tin 3/4 full. Sprinkle cheddar cheese on top.
- Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
- As soon as you take the muffins out from the oven, run a small spatula around the edges of each muffin to loosen.
- Remove them from the muffin tin. Serve warm immediately or freeze for meal prep.
How to freeze egg muffins:
- Let baked egg muffins cool down completely.
- Wrap them in plastic wrap individually and place them in a freezer-safe zip-lock bag. (They’ll last for up to 3 months when stored properly in the freezer.)
Notes
- You can also use paper liners instead of cooking spray to prevent the egg muffins from sticking to the muffin tin.
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