Don’t Miss Out on This Recipe! It’s a Crowd Favorite!

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.

Low Carb Bacon and Egg Breakfast Muffins

Ingredients:

How To Make Low Carb Bacon and Egg Breakfast Muffins:

1. Prep Oven & Muffin Tin: Preheat your oven to 375°F (190°C). Lightly spray a 12-cup muffin tin with non-stick cooking spray.
2. 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.
3. Combine Ingredients: Stir in the 1 cup of shredded cheddar cheese, 6 slices of crumbled bacon, and ¼ cup of chopped green onions. Season the mixture with salt and pepper to taste.
4. Fill & Bake: Pour the egg mixture evenly into the prepared muffin cups, filling each one about three-quarters full. Bake in the preheated oven for 20-25 minutes, or until the muffins are set and lightly golden on top.
5. Cool & Serve: Allow the muffins to cool slightly before removing them from the tin. Serve them warm.

These muffins can be stored in the refrigerator for a quick reheat later in the week!