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.
- 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)
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
- 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