Whether you’re rushing out the door or meal prepping for the week, these Keto Egg Muffins make breakfast easy.
They’re fluffy, savory, and loaded with bacon and cheese — everything you love about breakfast without the carbs.

✅ Only 2 net carbs per muffin
✅ High-protein & filling
✅ Great for meal prep
✅ Freezer-friendly

🧂 Ingredients

• 6 large eggs

• ¼ cup heavy cream

• ½ cup shredded cheddar cheese

• 4 slices cooked bacon, crumbled

• ¼ cup chopped spinach (optional for color)

• Salt and pepper to taste

• Butter or avocado oil (for greasing muffin tin)

👨‍🍳 Instructions

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C).
Grease a 6-cup muffin tin or use silicone liners.

Step 2: Mix Ingredients

In a bowl, whisk together eggs, heavy cream, salt, and pepper.
Stir in cheese, bacon, and spinach if using.

Step 3: Pour & Bake

Divide the mixture evenly into muffin cups (about ¾ full).
Bake for 15–18 minutes, or until muffins are set and lightly golden.

Step 4: Cool & Serve

Let cool for 5 minutes before removing from the tin.
Serve warm or store in the fridge for up to 4 days.

🍽️ Nutrition (Per Muffin – Approximate)

💡 Tips for Perfect Keto Egg Muffins

• Use silicone muffin cups for easy cleanup.

• Add diced sausage, ham, or jalapeños for extra flavor.

• Reheat in the microwave for 20 seconds or enjoy cold on the go.

• Freeze for up to 1 month — just thaw overnight in the fridge.