BACON, EGG & VEGGIE BREAKFAST MUFFINS (LOW CARB – KETO FRIENDLY!)
These bacon, egg and veggie breakfast muffins are the easiest thing to make.  And, they are great for quick, keto-friendly breakfasts during the week (we make them ahead of time and store them in the fridge for easy breakfast grabs). If you like to meal prep, these breakfast muffins are for the win.
Servings Prep Time
12people 10minutes
Cook Time
25minutes
Servings Prep Time
12people 10minutes
Cook Time
25minutes
Ingredients
  • 8Large Eggs
  • 8Slices baconPre-cooked however you choose
  • 5 Green Onion
  • 6 Cherry Tomatoes
  • 1Medium Red Bell Pepper
  • 2tbsp Feta Cheese
  • Coconut Oil Cooking SprayOr other preferred type
Instructions
  1. Preheat oven to 350 and spray muffin tin.
  2. Chop bacon, green onion, and Red Bell Peppers. Cut cherry tomatoes in half.
  3. Whisk eggs in a medium bowl and ladle eggs into the muffin tin no more than 1/2 way full.
  4. Divide the bacon, green onion, peppers and feta and distribute equally between the 12 compartments. Then, add 1 cherry tomato half to each.
  5. Bake for 20-25 minutes until the edges look light brown and crispy.
  6. Let cool and eat up! If meal prepping:  place eggs in an airtight container and store in the fridge.  You can remove them individually and heat up for 10-15 seconds in the microwave.
Recipe Notes

NUTRITIONAL INFO

SERVING SIZE: 1 Muffin

MACROS:  80 calories | 5 g fat | 6 g protein | 2 grams carbs

Nutritional Info Disclaimer:  I am not a medical or nutritional professional.  I provide nutritional information for my recipes as a courtesy based upon the ingredients I’m using.  I encourage you to find a nutritional calculator you like best and calculate individual nutrition info based upon the ingredients you are using.  All carb counts are based upon total carbs unless otherwise noted.