![]() ![]() I already covered that I use bacon bits and veggies, like bell peppers and spinach, for my keto breakfast muffins, but that's not the only way you can make this recipe. Remove from the oven and let cool down to warm before serving. Divide the mixture between the muffin liners (around ⅓ cup each) and bake for 13-15 minutes or until set and golden on the top. Season with salt and pepper and whisk well.Īdd the vegetables and bacon and whisk until incorporated. Put the eggs, heavy cream, parmesan cheese in a large bowl. When done, remove onto a paper towel to cool down. Then, cook the bacon until golden brown and crisp. Sautee the veggies in a little bit of olive oil over a medium heat until softened. Preheat the oven to 370F (185C) and line the muffin pan with 9 muffin liners. Taco seasoning, chili flakes, onion powder, garlic powder, or a pinch of cayenne pepper the choice is yours! Step by step instructions However, you can add other spices to bring more flavor to the dish. Seasoning - You need only salt and cracked black pepper to make this breakfast egg recipe. Bacon, bell peppers, and spinach can all be enjoyed on a low carb diet! Just make sure that you use sugar-free bacon. Heavy cream - Heavy cream should be anywhere from 36-40% fat and at room temperature, of course.Ĭheese - I use grated parmesan cheese, but you can use cheddar cheese or mozzarella if you like them more.īacon and veggies - As a filling for my egg muffin cups, I chose simple and delicious ingredients that fit together well. Eggs - Use large eggs at room temperature to make our keto egg muffins. ![]()
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