Bacon and Egg Muffins
These cheesy bacon and egg muffins are simple to make for low carb make ahead breakfasts.
Servings: 12 egg muffins
Equipment
Ingredients
- 12 eggs
- ⅓ cup heavy cream
- ½ teaspoon dry mustard powder
- black pepper to taste
- 2 tablespoons fresh parsley or fresh herbs
- 8 slices bacon cooked and crumbled
- 3½ ounces cheddar cheese shredded
- 2 green onions
Instructions
- Preheat oven to 375°F.
- Combine eggs, cream, dry mustard, and pepper in a bowl. Whisk until well mixed.
- Grease a muffin tin very well.
- Divide cheese, bacon, and onions over the wells and sprinkle with parsley. Pour eggs overtop.
- Bake 20 to 25 minutes or until set.
Notes
- Store leftovers in the refrigerator for up to 4 days or in the freezer for up to one month.
- Frozen bacon egg muffins make the perfect quick breakfast or protein snack. Just pop one in the microwave for 1 to 1½ minutes or so and enjoy.
Nutrition
Calories: 121kcal | Carbohydrates: 1g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 179mg | Sodium: 132mg | Potassium: 83mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 494IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg