Bacon & Spinach Egg Muffins
Make-ahead baked egg muffins with crispy bacon and spinach — 1 net carb each, perfect for a grab-and-go keto breakfast.
Ingredients
- 8 eggs
- 6 rashers streaky bacon, chopped
- 80 g baby spinach
- 60 g cheddar, grated
- 60 ml double cream
- salt and pepper
Method
- 1
Preheat the oven to 180°C (350°F) and grease a 6-hole muffin tin.
- 2
Fry the bacon until crisp, then wilt the spinach in the same pan and let it cool.
- 3
Whisk the eggs with the cream, salt and pepper.
- 4
Divide the bacon, spinach and half the cheddar between the muffin holes, then pour over the egg.
- 5
Top with the remaining cheese and bake for 18–20 minutes until set and golden.
- 6
Cool slightly before turning out. Keeps for 4 days in the fridge.
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