The keto diet breakfasts can get boring especially if you get stuck in your routines.
If that’s you, then this keto egg muffin recipe will surely wow you and spice up your mornings.
I first fell in love with the idea of egg muffins when I had Sous Vide Egg Bites: Bacon & Gruyere at Starbucks.
It’s filling, savory, and best of all low in carbs.
6 slices turkey or pork bacon, cooked and chopped
1 medium roasted bell peppers, diced
1/2 cup heavy cream
4 large Eggs
8 oz shredded cheese of your choice
1/4 tsp Salt and pepper
Preheat the oven to 350 F.
Divide the chopped bacon and diced bell peppers evenly amongst 8 cups of non-stick muffin pan.
Put the heavy cream, eggs, half of the cheese and a generous pinch of salt and pepper in a blender and blend until smooth. Divide the mixture amongst 8 cups, pouring it over the bacon and bell pepper. Fill each cup about halfway.
Sprinkle the remaining cheese over the tops of the muffins and bake for 25 minutes.
Remove the pan from the oven and let the muffins cool in the pan.
Please check the ingredient list for food allergy information.