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Keto Breakfast Egg Muffins With Bacon – Easy, Make-Ahead Morning Fuel

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 8 large eggs
  • 6 slices thick-cut bacon, cooked and chopped
  • 1/2 cup shredded cheddar cheese (or your favorite keto-friendly cheese)
  • 1/4 cup heavy cream (or unsweetened almond milk for a lighter option)
  • 1/2 cup chopped spinach (fresh or frozen, squeezed dry)
  • 1/4 cup diced bell pepper (optional; use red or green)
  • 2 tablespoons finely chopped green onions (or chives)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • 1–2 tablespoons butter or avocado oil for greasing the muffin tin

Method
 

  1. Preheat and prepare: Heat your oven to 350°F (175°C). Grease a 12-cup muffin tin well with butter or oil. You can also use silicone liners for easy release.
  2. Cook the bacon: Fry the bacon in a skillet over medium heat until crisp. Drain on paper towels and chop into small pieces. Save a teaspoon of bacon fat for extra flavor if you like.
  3. Whisk the eggs: In a large bowl, whisk eggs, heavy cream, garlic powder, onion powder, salt, and pepper until smooth and slightly frothy.
  4. Add the mix-ins: Stir in chopped bacon, shredded cheese, spinach, bell pepper (if using), and green onions. Mix until evenly combined.
  5. Fill the tin: Divide the mixture among the 12 muffin cups, filling each about 3/4 full. Give the pan a gentle tap on the counter to settle the ingredients.
  6. Bake: Place on the center rack and bake for 16–20 minutes, or until the muffins are set and the centers no longer look glossy. A toothpick should come out mostly clean.
  7. Rest and release: Let the muffins cool in the pan for 5 minutes. Run a butter knife around the edges, then remove them to a cooling rack. They’ll firm up as they cool.
  8. Serve or store: Enjoy warm, or let them cool completely before storing.