Start Your Day Right with These Protein-Packed Breakfast Bites
Why These Are Perfect for Keto
Whether you’re rushing in the morning or meal-prepping for the week, keto egg muffins are a game changer. They’re low-carb, high-protein, and incredibly versatile. Plus, they’re portable and reheat beautifully.
Ingredients (Makes 6 muffins)
- 6 large eggs
- 1/4 cup heavy cream (or unsweetened almond milk)
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped spinach
- 1/4 cup diced bell peppers
- 2 cooked bacon slices, chopped (or ham/sausage)
- Salt & black pepper to taste
- Optional: pinch of paprika or garlic powder
Instructions
- Preheat Oven: Preheat to 180°C (350°F). Lightly grease a muffin tin.
- Mix the Batter: In a large bowl, whisk together the eggs, cream, salt, and pepper.
- Add Fillings: Stir in cheese, spinach, bell peppers, and cooked bacon.
- Pour into Tin: Fill each muffin cup about 3/4 full with the mixture.
- Bake: Bake for 20–25 minutes until muffins are puffed and set.
- Cool and Store: Let cool, then store in the fridge up to 5 days, or freeze for 1 month.
Serving Suggestions
- Pair with avocado slices for extra healthy fats
- Drizzle with a little hot sauce or keto-friendly salsa
- Pack in a bento box for on-the-go energy
