Super Easy Egg Keto Breakfast Muffins

Super Easy Egg Keto Breakfast Muffins

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  • Posted: November 11, 2018 00:20

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  • Posted: November 11, 2018 00:20

    bob-the-cook

    Crisp bell peppers, onions, spinach, cheddar cheese, bacon, and fluffy eggs come together in minutes to create the perfect on the go breakfast or snack! This Recipe Is Published **Here** [**https://www.wordtoyourmotherblog.com/super-easy-egg-keto-breakfast-muffins/**](https://www.wordtoyourmotherblog.com/super-easy-egg-keto-breakfast-muffins/) Author Heather Yields 10 **Ingredients** * 10 Eggs * 6 Ounces (1/2 Package) Bacon ~ Cooked * 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. Use the butter to grease a 12 cup muffin tin. 4. 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! 5. 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!) 6. If you’re not in too much of a hurry you can beat the eggs for about two minutes. If you are late already, go ahead & start adding your ingredients. 7. Just toss in the spinach, cheese, bell pepper, and whatever is left of the bacon. I know you ate some of it. 8. Mix all of that up until you just can’t take it anymore & then it’s time to fill your muffin cups. 9. 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. 10. Cook for 15 minutes! ​