These Low Carb Bacon and Egg Breakfast Muffins are a perfect solution for a quick and satisfying breakfast on the go. Packed with savory bacon, sharp cheddar cheese, and fresh green onions, these protein-rich muffins are easy to prepare and can be made ahead of time for a convenient and delicious morning meal.Pork
Low Carb Bacon and Egg Breakfast Muffins
Ingredients:
Ingredient Quantity
Large eggs 6
Heavy cream ¼ cup
Shredded cheddar cheese 1 cup
Bacon, cooked and crumbled 6 slices
Chopped green onions ¼ cup
Salt and pepper To taste
Non-stick cooking spray As needed
How To Make Low Carb Bacon and Egg Breakfast Muffins:
Prep Oven & Muffin Tin: Preheat your oven to 375°F (190°C). Lightly spray a 12-cup muffin tin with non-stick cooking spray.
Make the Egg Mixture: In a large bowl, whisk together the 6 large eggs and ¼ cup of heavy cream until they are well combined.
Discover more
eggs
egg
ADVERTISEMENT
