Name: Keto Breakfast Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 slices bacon, diced 100g / 3.5 oz (any kind of protein will work); ½ small white onion, diced; 3 tbsp coconut oil; 2 medium tomatoes, diced; 1 spring onion, sliced; 2 tbsp parsley, finely chopped; ½ cup arugula, sliced (or spinach); 4 large eggs; 2 tbsp parmesan cheese (use nutritional yeast for dairy free)

Description

These keto breakfast muffins are a deliciously soft and easy keto recipe that’s so simple to make and will impress all your family with your new-found baking skills.

Ingredients

2 slices bacon, diced 100g / 3.5 oz (any kind of protein will work)
1/2 small white onion, diced
3 tbsp coconut oil
2 medium tomatoes, diced
1 spring onion, sliced
2 tbsp parsley, finely chopped
1/2 cup arugula, sliced (or spinach)
4 large eggs
2 tbsp parmesan cheese (use nutritional yeast for dairy free)

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Instructions

Preheat your oven to 180C (355 F).
In a frying pan over medium heat, saute the bacon and white onions in coconut oil until the onion turns translucent.
Divide the cooked mixture into 6 individual muffin trays lined with paper cases, along with the tomato, spring onion, parsley, and arugula.
In a medium mixing bowl, combine the eggs and parmesan cheese (if using). Whisk until the eggs are uniform in colour, and pour into the muffin trays.
Place the muffin tray into the oven for 20 minutes, or until golden brown on top, and cooked all the way through.
Keep in an airtight container in the fridge for up to 5 days.

Recipe Notes:

Dairy-Free: If you want to avoid dairy, using nutritional yeast adds a delicious cheesy taste, but with additional B vitamins which are super nutritious.

Storage: Keep in an airtight container in the fridge for up to 5 days.

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