Don’t Miss Out on This Recipe! It’s a Crowd Favorite!
Low Carb Bacon and Egg Breakfast Muffins
These savory breakfast muffins are a great grab-and-go option for busy mornings. Loaded with crispy bacon, melty cheddar, and fresh green onions, they’re high in protein, low in carbs, and super easy to prep ahead of time. Perfect for meal-prepping or a quick weekday breakfast!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Large eggs | 6 |
| Heavy cream | ¼ cup |
| Cheddar cheese, shredded | 1 cup |
| Bacon, cooked and crumbled | 6 slices |
| Green onions, chopped | ¼ cup |
| Salt & pepper | To taste |
| Non-stick spray | As needed |
Instructions:
- Preheat & Prepare Tin:
Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with non-stick cooking spray. - Whisk the Eggs:
In a large bowl, beat together the eggs and heavy cream until smooth and fully combined. - Add the Fillings:
Fold in the shredded cheddar, crumbled bacon, and chopped green onions. Season with salt and pepper to your liking. - Fill & Bake:
Evenly divide the mixture into the muffin cups, filling each one about ¾ full. Bake for 20–25 minutes, or until the tops are lightly golden and the centers are fully set. - Cool & Enjoy:
Let the muffins cool for a few minutes before removing them from the pan. Serve warm, or let them cool completely for storage.
Storage Tip:
Keep leftovers in an airtight container in the fridge for up to 4 days. Just pop one in the microwave for a fast and satisfying breakfast anytime!
