Keto Egg Muffins

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Recipe by: David K. Crabtree

"A quick breakfast or brunch item that satisfies without weighing you down. Serve with crisp hash browns or potato tots. These puff nice and light to almost double in size, and the bacon was perfect."

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55 m servings 244

Original recipe yields 6 servings (6 muffins)

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6 slices thick-cut bacon
7 eggs

1/3 cup milk, or as needed
6 ounces shredded sharp Cheddar cheese, or more to taste
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Directions

Preheat the oven to 350 degrees F (175 degrees C).
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until half-cooked, 3 to 5 minutes. Pat slices dry using paper towels and place 1 around the inside of each cup of a large, 6-muffin tin.
Whisk eggs and milk together in a bowl. Fill each muffin cup halfway with egg mixture. Top each with a pinch of shredded Cheddar cheese.
Bake in the preheated oven until set, 30 to 35 minutes. Remove from oven and top with any remaining cheese.