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Bacon and Cheese Egg Muffins
Eggs, bacon and cheddar baked into grab-and-go muffins — breakfast for the whole week in one tin.
Ingredients
- 12 large eggs
- 6 bacon slices, cooked and crumbled
- 1 cup shredded cheddar
- ¼ cup heavy cream
- 1 cup baby spinach, chopped
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 green onions, sliced
Steps
- Heat the oven to 350°F and grease a 12-cup muffin tin very well.
- Whisk the eggs with the cream, salt and pepper.
- Divide the spinach, bacon and half the cheddar among the cups.
- Pour the egg mixture over the fillings and top with the remaining cheddar.
- Bake 18-20 minutes, until set in the center and lightly golden.
- Cool 5 minutes before loosening with a knife; refrigerate up to 5 days.
Serve with: Serve warm with avocado slices or hot sauce.
Grease the tin well; egg muffins love to stick.
Find this recipe in the Keto section on the RecipeDelish home page, where you can scale it, print a clean PDF, download the shopping list and use cook mode.
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