Keto Low-Carb Breakfast Bacon and Cheese Egg Muffins (Bites) are quick and easy cups loaded with your favorite meat and veggies. If you are looking for a carb-free, no-carb breakfast, you can use ham, spinach, or whatever works best. Hold the meat if you prefer vegetarian. These muffins are freezer-friendly, great for meal prep, or keto snacks on-the-go. This post includes the best low carb breakfast ideas.
Ingredients
- 12 eggs salt and pepper to taste
- 6 slices of Butcher Box bacon, cooked and crumbled
- 1/2 cup onion, chopped
- 1/2 medium green pepper, chopped
- 1/2 medium red pepper, chopped
- 1/3 cup chopped mushrooms (any type you prefer)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese, I used smoked cheddar cheese
- 1/2 cup fresh spinach, finely chopped
Instructions
- Preheat oven to 350 degrees.
- Whisk the eggs in a large bowl with the salt and pepper to taste.
- Spray a 12 capacity muffin tin with cooking oil. I like to use olive oil.
- Pour the eggs into each tin, only fill each about halfway.
- You can toss the bacon, onions, peppers, and mushrooms in a bowl if you like, to mix them up and add them to each of the tins. Or you can just divide each equally into each of the muffin tins. Place the veggies on top of the eggs.
- Top with the shredded cheese.
- Bake for 14-16 minutes or until the eggs are set. Mine were ready at 16 minutes. If you like your eggs more firm, give them additional time.
- Cool completely before serving. If you remove the egg bites too soon the edges of the bites will be left behind in the muffin tin.
Notes
This recipe makes 12 egg bites. Divide the ingredients in half for less egg bites. Instead of buying pre-shredded cheese I purchase block cheese and shred it with a cheese grater. It melts and tastes so much better than pre-shredded!
Feel free to use any flavor of cheese you wish. These bites are freezer friendly. I defrost them overnight before use. The bites will keep in the refrigerator for 5 days
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