Bacon and Egg Breakfast Muffins recipe

Breakfast muffins with bacon and eggs:

For a quick and filling keto breakfast on-the-go, these bacon and egg breakfast muffins are ideal. Each muffin is brimming with savoury flavours and a delicious medley of fluffy eggs, crunchy bacon, and melted cheese. You may add your favourite keto-friendly ingredients, like spinach, mushrooms, or sliced bell peppers, to the muffins, which are simple to cook.

 On hectic mornings, just bake a batch in advance, store in the refrigerator or freezer, and enjoy a hassle-free breakfast. These muffins are a great option for anyone living a ketogenic lifestyle because they are delicious, low in carbohydrates, and high in protein.



Recipe for bacon-and-egg breakfast muffins
Servings: This recipe yields 6 muffins for breakfast.

Calories: Depending on the precise components used and portion sizes, each muffin has between 200 and 250 calories.

Ingredients: 

- 6 bacon slices

- 6 eggs, big

- 1/4 cup cheddar cheese,

 shredded

- 1/4 cup freshly

 chopped spinach

- To taste, salt and pepper

- Muffin liners or 

cooking spray

Description:

1. Set the oven's temperature to 375°F (190°C). Cooking spray or muffin liners should be used to grease or line a muffin pan.

2. Cook the bacon in a skillet until it is crispy. Once cooked, move the bacon to a plate covered with paper towels to drain any extra fat. The bacon should be broken up into little pieces once it has cooled.

3. Crack the eggs into a basin and beat them vigorously. Depending on your taste, add salt and pepper to the dish.

4. Evenly combine the beaten eggs with the shredded cheddar cheese and finely chopped fresh spinach.

5. Divide the crumbled bacon bits evenly among the muffin cups in the lined muffin pan.

6. Carefully pour the egg mixture over the bacon, about 3/4 of the way up each muffin cup.

7. Put the muffin tin in the prepared oven and bake for 15 to 20 minutes, or until the tops of the muffins are set and just beginning to turn brown.

8. Take the muffin tin out of the oven and give the muffins some time to cool. In the event that muffin liners were used, carefully remove the muffins from the pan and place them on a wire rack to cool entirely.

9. As a delightful keto-friendly breakfast option, serve the bacon and egg breakfast muffins once they have cooled. They can be eaten warm or kept in the fridge for a few days in an airtight container.