Egg muffins with bacon and cheese

• For 12 people
• Preparation time (dont cuisson) : 30 minutes
• Cooking time : 20 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Egg Muffins
  • Eggs : 8 large
  • Bacon (cooked and crumbled) : 6 slices
  • Cheddar Cheese (shredded) : 1/2 cup
  • Salt : 1/4 teaspoon
  • Black Pepper : 1/4 teaspoon
  • Green Onions (chopped) : 2 tablespoons

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat your oven to 350°F (175°C) and grease a muffin tin.
• In a large bowl, whisk together the eggs, salt, and black pepper.
• Add the crumbled bacon, shredded cheddar cheese, and chopped green onions to the egg mixture. Stir well to combine.
• Pour the egg mixture evenly into the greased muffin tin, filling each cup about 3/4 full.
• Bake in the preheated oven for 20 minutes or until the muffins are set and slightly golden on top.
• Remove from the oven and let the muffins cool for a few minutes before removing them from the tin.
• Serve warm and enjoy!

Tips

• You can customize these egg muffins by adding other ingredients such as diced vegetables or different types of cheese.
• These muffins can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave for a quick and easy breakfast.

Information

• This recipe is suitable for a ketogenic diet as it is low in carbohydrates and high in healthy fats.
• Egg muffins are a great make-ahead breakfast option that can be enjoyed on busy mornings.