Recipes Cookbook - Super Easy Egg Keto Breakfast Muffins

Super Easy Egg Keto Breakfast Muffins |#Ketorecipeseasy #Ketodietrecipes #Nocarbdiets #Lowcarbbreakfast #Ketosnacks #Ketogenicdiet #Ketocheeseburgercasserole #Ketocasserolerecipes #Ketobreakfastrecipes #Easyketorecipes #Lowcarbdinner #Lowcarbtacocasserole

Ingredients

• 10 Eggs
• 6 Ounces (1/2 Package) Turkey Bacon
• 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

1. Preheat oven to 375
2. Fry bacon & allow it to cool.
3. Rinse the spinach & dice bell pepper & onion.
4. Use the butter to grease a 12 cup muffin tin.
5. 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!
6. 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!)
7. If you’re not in too much of a hurry you can beat the eggs for about two minutes.
8. If you are late already, go ahead & start adding your ingredients.
9. Just toss in the spinach, cheese, bell pepper, and whatever is left of the bacon. I know you ate some of it.
10. Mix all of that up until you just can’t take it anymore & then it’s time to fill your muffin cups.
11. 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.
12. Bake for 15 minutes!

Recipe adapted >>>>>  here

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