Low Carb Egg Keto Breakfast Muffins
These clean low carb, keto breakfast truffles make the proper keto breakfast at the cross! lead them to ahead for busy mornings or put them collectively in 10 minutes for a smooth eating, ketogenic breakfast with a view to hold you complete until lunchtime!
After I decided i used to be going to commit to a wholesome lifestyle to lose weight, I knew my breakfast ordinary had to trade. coffee and pressure through became not the keto breakfast of champions! I knew sufficient approximately myself to understand that putting in too much of an AM habitual could be setting myself up for failure. I’m now not a morning man or woman, and at thirty-some thing, I probable wasn’t going to exchange! My answer for a hectic morning? well, it sooner or later grew into a complete-on meal prep situation, but it began with playing with variations of recipes of my grandmother’s carb-loaded cakes she used to make for her Sunday school elegance.
After I decided i used to be going to commit to a wholesome lifestyle to lose weight, I knew my breakfast ordinary had to trade. coffee and pressure through became not the keto breakfast of champions! I knew sufficient approximately myself to understand that putting in too much of an AM habitual could be setting myself up for failure. I’m now not a morning man or woman, and at thirty-some thing, I probable wasn’t going to exchange! My answer for a hectic morning? well, it sooner or later grew into a complete-on meal prep situation, but it began with playing with variations of recipes of my grandmother’s carb-loaded cakes she used to make for her Sunday school elegance.
INGREDIENTS:
- 10 Eggs
- 6 Ounces (1/2 Package) Turkey Bacon ~ Cooked
- 1 Cup Spinach (Fresh or Frozen-Use 1/2 Cup Thawed & Drained Frozen)
- 1/3 Cup Sharp Grated Cheddar Cheese
- 1 Green Bell Pepper
- 1/4 Cup Green Onion
- Butter
- Salt & Pepper
INSTRUCTIONS:
- Preheat oven to 375
- Fry bacon & allow it to cool.
- Rinse the spinach & dice bell pepper & onion. Use the butter to grease a 12 cup muffin tin.
- If you’re using frozen spinach and its still soggy from defrosting, set it in a strainer in the sink & take a towel or (several) paper towels & press down to soak up any water remaining. This will keep your eggs from being runny!
- Crack those eggs open & start beating them in a glass bowl. Or a plastic bowl. (Pro Tip: The bowl doesn’t really matter! What matters is you avoid a shell situation!!! Try not to chip an egg shell off into that bowl!)
- If you’re not in too much of a hurry you can beat the eggs for about two minutes. If you are late already, go ahead & start adding your ingredients.
- Just toss in the spinach, cheese, bell pepper, and whatever is left of the bacon. I know you ate some of it.
- Mix all of that up until you just can’t take it anymore & then it’s time to fill your muffin cups.
- Fill each cup about 1/2 to 2/3 full. If you overfill you will have a oven cleaning project this weekend that you do not want.
- Cook for 15 minutes!
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