About
The ratings say it all: this Keto breakfast recipe is worthy of 5 stars! Egg muffins are rich in omega-3 fats, and you get extra fat from the bacon and blue cheese too. The bacon and blue cheese combo complement each other perfectly and make the recipe good for more than just breakfast. Eat one (or two) of these Keto egg muffins for lunch, one as a side dish to a bigger meal, or as a snack. Since the recipe is rich in fat, these egg muffins are good to eat after a workout too. The fats will replenish you as well as give you that slow-burning fuel you’re working for on the Keto diet.
Working out on the Keto diet
Working out on the Keto diet does not have to look like anything labor-intensive. In fact, most of the time the opposite may be recommended to you. Light workouts like walking or jogging, yoga, etc are good exercise routines for most on the Keto diet. Of course, your doctor will know what’s best for you. Never start an intense workout plan on the Keto diet without the recommendation from a doctor.
I don’t like blue cheese
Don’t like blue cheese? No problem! Try substituting the blue cheese with crumbled feta or goat cheese. Diced whole-milk mozzarella cheese can also be substituted here. These types of cheese will react to the heat the same way as blue cheese does and give the same texture in your final recipe.
More to add
Looking for more ideas for what to add to your egg muffins? Try adding chopped spinach or other diced vegetables like peppers or onions. You can substitute the bacon with other cooked meats. Think of diced ham, crumbled pork sausage, or finely shredded chicken. Add a second shredded cheese to the egg muffins to make them extra cheesy at your discretion.
Ingredients
- 6 large egg
- 6 medium slice (yield after cooking) bacon
- 4 oz blue cheese
- 1 cup spinach raw
- 1.2 teaspoon black pepper
Instructions
- Preheat the oven to 360 F (180 C) and lightly oil a muffin tray. Slice the bacon into strips and add them to a large dry frying pan. Over medium heat, fry the bacon for 3-4 minutes until cooked through.
- Add the spinach to the pan with the bacon, and stir it in until the spinach wilts. Remove the pan from the heat and add the blue cheese. Stir together to combine and leave the pan aside to cool.
- Add the eggs to a new, large mixing bowl and season them with salt and pepper to taste. Whisk the ingredients to combine them. Add the cooled bacon and cheese mixture into the whisked eggs, and stir them through.
- Pour the mixture evenly between the oiled muffin cups, filling them to the top. Bake the egg muffins for 18 minutes until cooked through and golden brown. Allow them to cool in their tins before removing and eating.
Nutrition Facts
- Servings: 4
- Calories: 275.6kcal/7.2kJ (per serving)
- Fat: 20.7g (per serving)
- Carbs: 2.1g (per serving)
- Protein: 20.2g (per serving)
