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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
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Whisk the eggs in a large bowl with salt and pepper to taste.
  3. Spray a 12-capacity muffin tin with cooking oil (olive oil preferred).
  4. Pour the whisked eggs into each muffin tin, filling each about halfway.
  5. Mix the bacon, onions, peppers, and mushrooms in a bowl (optional) before evenly distributing them into each muffin tin over the eggs.
  6. Top with shredded cheese.
  7. Bake for 14-16 minutes, or until the eggs are set. Allow additional time for firmer eggs.
  8. 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