Low Carb Bacon and Egg Muffins
Savory egg muffins loaded with crispy bacon and melted cheese deliver the ultimate protein-packed breakfast.
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Ingredients
- 12 large eggs
- 1/3 cup heavy cream
- 8 slices bacon cooked and crumbled
- 1½ cups shredded cheese cheddar or Monterey Jack
- 2 green onions sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 375°F and grease a 12-cup muffin tin very well.
- Whisk together eggs, heavy cream, salt, and pepper in a large bowl until well combined.
- Divide the crumbled bacon, cheese, and green onions between the muffin cups.
- Pour the egg mixture evenly over the fillings, filling each cup about ¾ full.
- Bake for 20-25 minutes until the eggs are set and slightly golden on top.
Servings: 12 servings