Description
A delicious and easy recipe for Egg Muffin Breakfast – Keto Low-Carb Cups, perfect for a quick breakfast or meal prep.
Ingredients
Scale
- 8 large eggs
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup diced bell peppers (any color)
- 1/2 cup diced cooked bacon or sausage
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or oil for greasing the muffin tin
Instructions
- Preheat your oven to 350°F. Grease a 12-cup muffin tin with cooking spray or oil.
- In a large mixing bowl, whisk together the eggs and heavy cream until well combined.
- Stir in the shredded cheddar cheese, diced bell peppers, cooked bacon or sausage, chopped green onions, garlic powder, salt, and black pepper. Mix until all ingredients are evenly distributed.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the egg muffins are set and lightly golden on top.
- Remove from the oven and let cool for a few minutes before carefully removing the muffins from the tin.
- Serve warm or allow to cool completely and store in an airtight container in the refrigerator for up to 5 days.
Notes
- For added flavor, consider mixing in some diced spinach or mushrooms.
- You can also substitute the cheddar cheese with your favorite cheese, such as pepper jack or feta, for a different taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 200mg