I love keto egg muffins for low-carb breakfast.
The keto diet breakfasts can get boring especially if you get stuck in your routines.
If that’s you, then this keto egg muffin recipe will surely wow you and spice up your mornings.
I first fell in love with the idea of egg muffins when I had Sous Vide Egg Bites: Bacon & Gruyere at Starbucks.
It’s filling, savory, and best of all low in carbs.
By the way, it’s the only food I found at Starbucks that’s less than 10g in net carbs.
While I still love little treats I get at Starbucks, I found it’s super easy to make similar savory egg bites at home.
I can hardly call this cooking, and if you are a fan of batch cooking or make-ahead cooking plans, this is perfect for you.
One batch makes 8 cups, but if you make for one-week worth, I suggest you double the batch.
As a mom in charge of my family’s nutrient intake, these little egg muffins are also a lifesaver.
Just taking a look at the egg nutrition facts, you can see why.
One large egg has 72 calories, 4.8g of total fat, 0.4g of total carbs, and 6g of protein.
By itself, it may lack the fat you need to fill your macro ratio, but it provides good protein for the morning.
Plus, you’ll be blending in heavy cream and savory cheese to add fat and richness to the muffins.
I also want to share that you can customize this recipe fairly easily. Instead of bell peppers, I have used spinach and came out perfect.
Also, you can use full-fat cheese you have in your fridge. It can be mozzarella, cheddar, gruyere, etc..
I also find that silicone muffin pans work better than meal ones. If you are using metal pans, be sure to grease the bottom.
Keto Egg Muffins
Preheat the oven to 350 F.
Divide the chopped bacon and diced bell peppers evenly amongst 8 cups of non-stick muffin pan.
Put the heavy cream, eggs, half of the cheese and a generous pinch of salt and pepper in a blender and blend until smooth. Divide the mixture amongst 8 cups, pouring it over the bacon and bell pepper. Fill each cup about halfway.
Sprinkle the remaining cheese over the tops of the muffins and bake for 25 minutes.
Remove the pan from the oven and let the muffins cool in the pan.
Please check the ingredient list for food allergy information.
4 servings (2 cups per serving)
Nutrition per serving: 376 Calories 32 g Fat 20 g Protein 2 g Net Carbs
*Nutrition info is merely an estimate.