These Keto Low-Carb Egg Muffins are a breeze to prepare and perfect for your meal prep breakfast. Packed with bacon, cheese, and veggies, they're freezer-friendly and ideal for a quick snack on the go. This recipe makes 12 egg bites.
Ingredients:
- 12 eggs
- Salt and pepper to taste
- 6 slices of Butcher Box bacon, cooked and crumbled
- 1/2 cup onion, chopped
- 1/2 cup green pepper, chopped
- 1/2 cup red pepper, chopped
- 1/3 cup mushrooms, chopped (any type you prefer)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese (smoked cheddar preferred)
- 1/2 cup fresh spinach, finely chopped
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin with non-stick cooking spray or line it with silicone muffin liners.
- Prepare the Bacon: Cook the bacon until crispy, then crumble it into small pieces. Set aside.
- Chop the Vegetables: Finely chop the onion, green pepper, red pepper, mushrooms, and spinach.
- Whisk the Eggs: In a large mixing bowl, whisk the 12 eggs until well beaten. Add salt and pepper to taste.
- Add Ingredients: Stir in the chopped onion, green pepper, red pepper, mushrooms, crumbled bacon, and spinach into the eggs. Mix well to combine.
- Add the Cheese: Fold in the shredded mozzarella and cheddar cheese.
- Fill the Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake: Place the muffin tin in the preheated oven and bake for 14-16 minutes, or until the egg bites are set and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the egg bites cool for a few minutes before removing them from the muffin tin. Serve warm.
- Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer and defrost overnight! Reheat in the microwave for a quick and easy breakfast or snack.
Enjoy your delicious and nutritious Cheesy Bacon Egg Bites!