Go Back

Keto Low-Carb Egg Muffins

These Keto Low-Carb Egg Muffins are the perfect quick and easy meal prep breakfast option. Loaded with bacon, cheese, and a variety of veggies, these egg bites are not only freezer-friendly but also ideal for on-the-go snacking.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 144 kcal

Ingredients
  

  • 12 eggs
  • Salt and pepper to taste
  • 6 slices of Butcher Box bacon cooked and crumbled
  • ½ cup onion chopped
  • ½ cup green pepper chopped
  • ½ cup red pepper chopped
  • ⅓ cup mushrooms chopped (any type preferred)
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese smoked cheddar recommended
  • ½ cup fresh spinach finely chopped

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Whisk the eggs in a large bowl with salt and pepper to taste.
  • Spray a 12-capacity muffin tin with cooking oil (olive oil preferred).
  • Pour the whisked eggs into each muffin tin, filling each about halfway.
  • Mix the bacon, onions, peppers, and mushrooms in a bowl (optional) before evenly distributing them into each muffin tin over the eggs.
  • Top with shredded cheese.
  • Bake for 14-16 minutes, or until the eggs are set. Allow additional time for firmer eggs.
  • Cool completely before serving to prevent the edges from sticking to the muffin tin.

Notes

Notes

  • This recipe yields 12 egg bites. For fewer servings, simply halve the ingredients.
  • Opt for block cheese and shred it yourself for better melt and taste.
  • Feel free to experiment with different cheese flavors.
  • These egg bites can be frozen. Thaw overnight before use.
  • Store in the refrigerator for up to 5 days.

Nutrition Information (per serving)

  • Calories: 144
  • Total Fat: 11g
  • Net Carbohydrates: 2g
  • Protein: 10g