Keto Bacon Egg Muffins

It’s hard to stick to any diet when you are busy and don’t have much time to cook. These delightful little muffins are the perfect answer to a quick and easy keto breakfast.

Packed with flavor from fresh green onions and savory bacon these little mouthfuls of deliciousness are easy to cook, freeze well, and are sure to be a hit.

They will last in the fridge for around 5 days. To reheat simply place in the microwave for 30-45 seconds for fresh and 1 to 1 1/2 minutes for frozen.

12 eggs
1/3 cup heavy cream
1/2 teaspoon dry mustard powder
black pepper to taste
2 tablespoons fresh parsley or fresh herbs
8 slices bacon cooked and crumbled
3 1/2 oz cheddar cheese shredded
2 green onions

Preheat oven to 375°F.
Combine eggs, cream, dry mustard, and pepper in a bowl. Whisk until well mixed.
Grease a muffin tin very well.
Divide cheese, bacon, and onions over the wells and sprinkle with parsley. Pour eggs overtop.
Bake 20-25 minutes or until set.