Keto Egg Muffins with Heavy Cream (Gluten Free)
The process for making your delicious breakfast bites is very simple! You’ll be able to whip these keto breakfast muffins up with a few simple steps!
- 6 large eggs
- ¼ cup Heavy whipping cream
- ½ Onion diced
- 4 cup Raw spinach
- ½ cup Crumbled bacon pieces
- 1 cup Shredded monterey jack cheese
- ½ teaspoon Garlic powder
- Salt and pepper to taste
- 1 tablespoon Olive oil
Preheat oven to 350°F.
Heat the olive oil in a skillet over medium heat.
Add the onions to the skillet and sauté for a few minutes until beginning to soften. Add the spinach to the skillet and sauté until wilted. Let cool.
Whisk together the eggs, heavy whipping cream, garlic powder, and salt and pepper to taste in a bowl until well combined.
Place a bit of the onion and spinach mixture in the bottom of 8 sections of a well greased muffin tin.
Fill the secions of the tin ⅔ of the way full with the egg mix.
Sprinkle some cheese and bacon on top of each of the cups.
Bake for 20-25 mintues until cooked throughout.
- Grease your muffin tin properly and use a good quality non stick
muffin tray. If in doubt, use parchment paper or cupcake liners to
- The muffins puff up while they cook in the oven. Don’t fill completely to the top to prevent overflow.
your muffins cool for about 10 minutes before attempting to remove
them. Run a plastic knife or spatula around the inside walls of the
muffin holes to help loosen them if needed.
- Change up the flavor by adding in different meat, veggies, and cheese!
Serving: 1muffin | Calories: 163kcal | Carbohydrates: 2g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 393mg | Potassium: 166mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1815IU | Vitamin C: 5mg | Calcium: 135mg | Iron: 1mg