Quick & Easy Keto Egg Muffins with Bacon & Spinach – Keto Breakfast Recipe

Introduction:

These Quick & Easy Keto Egg Muffins with Bacon & Spinachare the perfect low-carb,high-protein breakfast to fuel your day without compromising your keto goals. Packed withcrispy bacon, fresh spinach, and creamy eggs, these portable muffins are ideal for mealprep, on-the-go mornings, or a satisfying snack anytime. They’re gluten-free, grain-free,and dairy-optional, giving you a customizable keto breakfast that’s as delicious as it isconvenient.

Ingredients:

For the Egg Muffins:

1. 6 large eggs
2. 4 strips bacon (sugar-free), cooked and crumbled
3. 1 cup fresh spinach, chopped
4. ¼ cup unsweetened non-dairy milk (like almond or coconut) or heavy cream
5. ¼ cup shredded cheese (optional – cheddar, mozzarella, or dairy-free alternative)
6. ¼ teaspoon garlic powder
7. ¼ teaspoon onion powder
8. Salt and pepper, to taste
9. Olive oil or coconut oil spray (for greasing muffin tin)

Instructions:

Step 1: Preheat & Prep

• Preheat your oven to 375°F (190°C).
• Grease a 6-cup muffin tin with oil spray or line with silicone muffin liners.

Step 2: Cook the Bacon

• In a skillet over medium heat, cook bacon until crisp. Remove, drain on paper towels,and crumble into small pieces.

Step 3: Make the Egg Mixture

• In a medium bowl, whisk together the eggs, non-dairy milk or cream, garlic powder,onion powder, salt, and pepper.
• Stir in chopped spinach, crumbled bacon, and shredded cheese (if using).

Step 4: Fill the Muffin Tin

• Pour the egg mixture evenly into the prepared muffin cups, filling about ¾ of the wayfull.

Step 5: Bake

• Bake for 18–22 minutes, or until the egg muffins are set in the center and slightly golden on top.
• Let cool for 5 minutes before removing from the tin.

Step 6: Serve or Store

• Enjoy warm, or let cool completely and store in an airtight container in the fridge forup to 4 days. Reheat in the microwave or oven as needed.

Optional Variations:

• Veggie Swap: Add sautéed mushrooms, bell peppers, or zucchini for extra flavor and nutrients.
• Herb Boost: Mix in fresh herbs like parsley, dill, or chives for a fresh touch.
• Spice It Up: Add a pinch of red pepper flakes or diced jalapeño for a little heat.
• Dairy-Free: Skip the cheese or use a dairy-free alternative to keep it keto and compliant.

Why You’ll Love This Recipe:

1. Keto-Friendly: Low in carbs, high in healthy fats, and protein-packed.
2. Meal Prep Magic: Make ahead and enjoy all week for quick breakfasts or snacks.
3. Customizable: Mix and match your favorite veggies, meats, and seasonings.
4. Portable & Mess-Free: Perfect for busy mornings or grab-and-go meals.
5. Flavorful & Filling: Satisfies cravings while keeping you in ketosis.

These Keto Egg Muffins with Bacon & Spinach are everything you want in a ketobreakfast: fast, flavorful, and fuel-filled. Want more keto meal prep ideas or dairy-freeswaps? Just ask, I’m here to help!