Ingredients:
- 6 eggs
- 1/2 cup chopped bacon
- 1/2 cup grated cheese (use any keto-friendly cheese of your choice)
- 1/2 cup diced mushrooms
- 1/2 cup chopped spinach
- Salt and pepper to taste
Instructions:
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
2. Prepare the Ingredients:
- In a bowl, crack the eggs and beat them until well mixed. Season with salt and pepper according to your taste.
- Chop the bacon into small pieces and cook them in a skillet over medium heat until they are crispy. Drain excess fat and set aside.
- Wash and chop the mushrooms and spinach into small pieces.
3. Mix the Ingredients:
- In a large mixing bowl, combine the beaten eggs, chopped bacon, grated cheese, diced mushrooms, and chopped spinach. Mix well until all the ingredients are evenly distributed.
4. Fill the Muffin Cups:
- Spoon the egg mixture evenly into the prepared muffin tin cups, filling each cup about 3/4 full. Make sure to distribute the ingredients evenly among the muffin cups.
5. Bake in the Oven:
- Place the muffin tin in the preheated oven and bake for approximately 12 minutes, or until the muffins are set and slightly golden on top. You can insert a toothpick into the center of a muffin to check for doneness – it should come out clean when the muffins are ready.
6. Cool and Serve:
- Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for a few minutes.
- Carefully remove the muffins from the tin and transfer them to a wire rack to cool completely. They will firm up as they cool.
- Once cooled, store the breakfast muffins in an airtight container in the refrigerator for up to a week.
- To enjoy, simply reheat the muffins in the microwave or oven before serving. Enjoy these delicious and convenient breakfast muffins as a satisfying start to your day, whether at home or on the go!
