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KETO BROCCOLI BACON AND CHEESE EGG MUFFINS
KETO BROCCOLI BACON AND CHEESE EGG MUFFINS


KETO BROCCOLI BACON AND CHEESE EGG MUFFINS


Egg muffins are the perfect option for meal prepping for a busy week ahead. These KETO BROCCOLI BACON AND CHEESE EGG MUFFINS are a staple in our house—grab, reheat, and go!





  PREP TIME: 20 MINUTES • COOK TIME: 15 MINUTES • YIELD: 6 MUFFINS (2 PER SERVING)

How To Make Our KETO BROCCOLI BACON AND CHEESE EGG MUFFINS?




INGREDIENTS:
1 cup chopped broccoli
3 slices bacon
6 large eggs
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
A few drops of hot sauce (optional)
1 cup shredded cheddar cheese



Also You May Like:

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INSTRUCTIONS:

1 Preheat the oven to 350°F. Line 6 cups of a standard-size muffin pan with silicone liners or coat with nonstick cooking spray.

2 Boil or steam the broccoli until soft. Cut into small pieces and set aside.

3 Fry the bacon in a skillet over medium heat until crispy. Set aside on a paper towel-lined plate.

4 Crack the eggs into a medium-sized mixing bowl. Add the salt, pepper, and garlic powder and beat. If desired, add a few drops of hot sauce for a kick.

5 Evenly distribute the chopped broccoli among the muffin liners. Top evenly with the bacon, cheese, and egg mixture, in that order. Use a fork to shift the ingredients around so that the egg is evenly distributed.

6 Bake for 20 to 25 minutes, until the egg, is cooked.

7 Store leftover muffins in a zip-top plastic bag in the refrigerator for up to 4 days.

Notes: 
Double the recipe for easy reheat-and-serve breakfasts throughout the week. Also, feel free to try a variety of ingredients, from cooked sausage or diced ham to steamed spinach or sautéed chopped onions.

per serving:

CALORIES: 307 | FAT: 21.7 g | PROTEIN: 24 g | TOTAL CARBS: 4.3 g | NET CARBS: 2.6 g

New section : Keto Recipes

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