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Low Carb Bacon and Egg Muffins
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Low Carb Egg Muffins

These easy-to-make muffins provide a protein-packed, satisfying breakfast made with simple ingredients and perfect for meal prep.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Meal Type: Breakfast/Brunch
Carb Range: 5g or less
Cooking Method: Oven
Servings: 6 muffins
Calories: 148kcal
Author: Dee (Low Carb & Tasty)

Ingredients

  • 6 Eggs, Large
  • 6 slices Thick Cut Bacon, cooked
  • ⅓ cup Fairlife Whole Milk
  • ¼ tsp Salt (or to taste)
  • ¼ tsp Pepper (or to taste)

Instructions

  • Preheat oven to 350℉ and grease muffin pan.
  • In a medium bowl, whisk eggs, milk, salt and pepper.
  • Wrap slices of cooked bacon around the inside of each cup, forming a loose circle. Pour egg mixture evenly into each cup.
    Back and Egg Muffin Pre-Cook
  • Bake for 15 minutes. If not fully cooked, return to oven and cook in 2-minute increments until done.

Nutrition

Serving: 1muffin | Calories: 148kcal | Carbohydrates: 1g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 202mg | Sodium: 382mg | Fiber: 0g | Sugar: 1g | Net Carbs: 1g

Equipment

Muffin pan
Muffin pan

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