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!
Course Recipes
Cuisine American
Keyword keto egg muffins
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 8
Calories 163kcal
Author Kailey MarcAurele
Ingredients
6largeeggs
¼cupHeavy whipping cream
½Oniondiced
4cupRaw spinach
½cupCrumbled bacon pieces
1cupShredded monterey jack cheese
½teaspoonGarlic powder
Salt and pepper to taste
1tablespoonOlive oil
Instructions
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.
Notes
Grease your muffin tin properly and use a good quality non stick muffin tray. If in doubt, use parchment paper or cupcake liners to prevent sticking.
The muffins puff up while they cook in the oven. Don’t fill completely to the top to prevent overflow.
Let 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!