Make these breakfast egg muffins for an easy, low-carb grab-and-go breakfast for busy mornings. Filled with chopped spinach, bacon, and shredded cheese.
Course Breakfast
Cuisine American, Keto
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 6muffins
Equipment
muffin tin
Ingredients
12eggs
½cupwilted spinach
⅓cupcooked baconchopped
½cupcheddar cheeseshredded
fresh parsleychopped
kosher salt
black pepper
Instructions
Preheat oven to 375°F (190°C). Coat a muffin tin with cooking spray or line with parchment paper.
In a large bowl, whisk the eggs until combined
Stir in wilted spinach, cooked bacon, shredded cheese, kosher salt, and black pepper. Combine well.
Pour egg mixture into muffin tray wells. Distribute evenly, about ¾ full.
Bake for 15-18 minutes, or until eggs are golden yellow and set
Top with chopped parsley and serve immediately
Notes
If you are making these ahead, store in an airtight container in the refrigerator for up to four days. Reheat in the oven or enjoy cold.