KETO EGG MUFFINS

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Keto Egg Muffins make a healthy and easy breakfast on the go. You can quickly prep them ahead with a few ingredients. They are high protein, low carb, and quite budget-friendly!

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Egg muffins are like a baked frittata cooked in a muffin tin. They can be easily customized according to your diet and preferences.

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Ingredients – Large eggs – Shredded mild cheddar cheese – Cream cheese – Seasonings 1/2 tsp salt + a pinch of pepper

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Instructions PREPARE: Preheat the oven to 300 °F (150° C). Grease very well a standard 12-cup muffin tin with cooking spray and reserve.

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blend the eggs, cheddar, cream cheese, and seasonings in the blender until frothy. Pour the mixture into the greased muffin tin (¾ full) and top with the broccoli and bacon.

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BAKE: Place muffin tin into a large roasting pan with boiling water coming halfway up. Bake the egg muffin mixture for about 25-27 minutes.

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SERVE: Let the muffin pan cool on a rack for 2 minutes, run a knife around the edges to loosen them, and gently remove bites. You may use a spoon or invert them over a platter.

Don’t wait much longer than 2 minutes or they may become difficult to remove. Serve while hot or warm, or chill in the fridge for up to 3 days.

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SWIPE UP

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RECIPES

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