Super Easy Egg Keto Breakfast Muffins

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


  • 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


  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

Rated 4.4/5 based on 782 customer reviews