Spring is finally here! I love this season because everything starts coming to life again and with all the fresh produce available I’m so motivated to cook some fresh and healthy food that’s low carb and #keto friendly too.
I usually make a big batch of these #Keto Bacon + Cheese Egg Muffins in a 12-muffin tin, and then I have a healthy breakfast for the rest of the week that’s great for on-the-go and days I don’t want to cook.
They’re loaded with lots of healthy protein with #organic #eggs, applewood smoked #bacon, cheddar #cheese, grated Parmesan cheese and a little half and half. And they’re loaded with lots of antioxidants with veggies like #garlic, onions, and chives and some hot pepper flakes for a little kick.
First cook your bacon in the oven, which is the best way to get it crispy and less greasy and messy. While you’re doing that, sauté the onions and garlic in some healthy olive oil about 5-6 minutes, and set aside. Then you whip up your eggs with some half and half, shredded cheddar cheese, grated Parmesan cheese, S+P and chives. Spray the muffin tin with some olive oil spray and add the bacon, and cooked #veggies to the eggs and stir together. Pour the egg mixture about 3/4 of the way into each tin and bake on 350 F for 25-30 minutes until the eggs are cooked through and fluffy. Let cool for a few minutes.
They should pop right out of the muffin tin and they’re ready to eat! I usually eat mine with some hot sauce too. Oh, and some extra crispy bacon on the side never hurt either. Feel free to add any other veggies you want to the mix (bell peppers, zucchini, tomatoes and mushrooms are all good #lowcarb options). Serve with a side of fresh mixed berries or greens if you like, too.
Bring on Spring!
These Bacon Egg and Cheese Muffins are a great low carb / keto breakfast on the go! They're loaded with lots of protein with organic eggs, applewood smoked bacon, cheddar cheese, grated Parmesan cheese and a little half and half. And they're loaded with lots of antioxidant veggies too like garlic, onions, and chives and some hot pepper flakes for a little kick.
Ingredients
- Cooking spray
- 5 slices applewood smoked bacon
- 1 tablespoon olive oil or butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons minced chives
- 8 large eggs
- 3 tbsp. half and half
- 1/2 tsp. red pepper flakes
- Himalayan pink sea salt
- Freshly ground black pepper
- 1/2 c. shredded Cheddar
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 350º and spray a 12-cup muffin tin with olive oil cooking spray.
- Place the bacon on a wire rack over a foil lined baking sheet and bake until crispy, about 15 minutes. Drain the bacon on a paper towel-lined plate, then chop or crumble into small pieces.
- Add chopped onion to a skillet with some olive oil or butter, and cook over medium heat until soft, 5 minutes. Add garlic and cook 1 minute more. Remove from heat and set aside.
- In a small bowl, whisk the eggs, half and half, red pepper flakes and season with salt and pepper to taste.
- Fold in cooked vegetable mixture, bacon, chives, Cheddar and Parmesan cheeses. Pour mixture into prepared muffin tin.
- Bake until cooked through and golden, about 25-30 minutes.
- Let the muffins cool for a few minutes before serving.
- Store in the fridge in an airtight container until ready to eat.
Notes
Feel free to substitute any veggies you like as well as cheeses. This is a great flexible recipe you can make your own and switch up easily.