Go Back
–+ servings
Print

Keto Egg Muffins

Enjoy these protein and flavor-packed Keto Egg Muffins for breakfast—or any time!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Cool 5 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 132kcal
Author Lori Mauer

Ingredients

  • 6 large eggs
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup cheddar cheese, shredded
  • 1 cup cooked bacon, chopped
  • 2 cups fresh spinach, roughly chopped

Instructions

  • Preheat your oven to 350°F. Lightly grease a 12-cavity silicone muffin pan for easy release.
  • Whisk together eggs, heavy cream, salt, and pepper in a medium bowl until smooth.
  • Gently fold in the shredded cheddar, chopped bacon, and fresh spinach until they are evenly distributed.
  • Divide the mixture evenly among the muffin cups, filling nearly to the top. Bake for 15-20 minutes or until the muffins are set and lightly golden. Allow them to cool for 5 minutes before removing.

Nutrition

Calories: 132kcal | Carbohydrates: 1g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 106mg | Sodium: 353mg | Potassium: 118mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 759IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg