Savory Bacon Cheddar Egg Muffins
Keto-friendly muffins filled with crispy bacon, sharp cheddar cheese, and a hint of fresh herbs. These fluffy egg muffins make the perfect grab-and-go breakfast or a satisfying low-carb snack any time of the day.
ingredients
- 8 large eggs
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 6 slices of bacon, cooked and crumbled
- 2 tablespoons fresh chives, chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
steps
- 1.
Preheat your oven to 350°F (175°C).
- 2.
In a large bowl, whisk together the eggs and heavy cream until well combined.
- 3.
Add the shredded cheddar cheese, crumbled bacon, chopped chives, garlic powder, black pepper, and salt to the bowl. Stir until all ingredients are evenly incorporated.
- 4.
Grease a muffin tin or line it with muffin liners.
- 5.
Divide the egg mixture evenly among the muffin cups.
- 6.
Bake for 20-25 minutes or until the muffins are set and slightly golden on top.
- 7.
Remove from the oven and let them cool for a few minutes.
- 8.
Gently run a knife around the edges of each muffin to loosen it, then transfer to a wire rack to cool completely.
- 9.
Once cooled, enjoy the muffins immediately or store them in an airtight container in the refrigerator for up to 3 days.
Releated Recipes