Low-Carb Breakfast Egg Muffins

How to Make Low-Carb Breakfast Egg Muffins

1. 1

   Step 1: Preheat and prepare the tin

   Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with about 1 tablespoon olive oil or use silicone liners so muffins release easily after baking.

   For this step

   • 1 tbspOlive oil (for greasing + light sauté)
2. 2

   Step 2: Cook bacon and soften vegetables

   In a medium skillet over medium heat, cook the bacon until crisp, 6–8 minutes; transfer to a paper towel-lined plate to drain and cool, then chop into bite-size pieces. In the same skillet (wipe out excess fat if needed and add a little of the reserved oil), sauté the diced bell pepper for 2–3 minutes, then add the spinach and cook until just wilted, about 1 minute; remove from heat and let cool slightly.

   For this step

   • 6 slicesCenter-cut bacon
   • 1/2 cupRed bell pepper, finely diced
   • 2 cupsFresh spinach, packed
   
3. 3

   Step 3: Whisk eggs, cream and seasonings

   In a large bowl, whisk together the eggs, heavy cream, kosher salt and black pepper until smooth and slightly frothy. This ensures a tender, custardy texture for the muffins.

   For this step

   • 10 unitsLarge eggs
   • 1/4 cupHeavy cream
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
4. 4

   Step 4: Assemble the muffins

   Evenly divide the chopped bacon, sautéed pepper and spinach among the 12 muffin cups, then sprinkle the shredded cheddar over the fillings. Pour the egg mixture over the fillings, filling each cup nearly to the top, and scatter the chopped chives across the tins.

   For this step

   • 1 cupSharp cheddar, shredded
   • 2 tbspFresh chives, chopped
   
5. 5

   Step 5: Bake until set

   Bake in the preheated oven for 18–22 minutes, until the muffins are puffed and the centers are set (a slight jiggle is okay). Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
   
6. 6

   Step 6: Cool, store and reheat

   Cool fully before storing. Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months (separate layers with parchment). Reheat from chilled in the microwave for 45–60 seconds or from frozen for 90–120 seconds until warm.
   

1. Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with about 1 tablespoon olive oil or use silicone liners so muffins release easily after baking.
2. In a medium skillet over medium heat, cook the bacon until crisp, 6–8 minutes; transfer to a paper towel-lined plate to drain and cool, then chop into bite-size pieces. In the same skillet (wipe out excess fat if needed and add a little of the reserved oil), sauté the diced bell pepper for 2–3 minutes, then add the spinach and cook until just wilted, about 1 minute; remove from heat and let cool slightly.
3. In a large bowl, whisk together the eggs, heavy cream, kosher salt and black pepper until smooth and slightly frothy. This ensures a tender, custardy texture for the muffins.
4. Evenly divide the chopped bacon, sautéed pepper and spinach among the 12 muffin cups, then sprinkle the shredded cheddar over the fillings. Pour the egg mixture over the fillings, filling each cup nearly to the top, and scatter the chopped chives across the tins.
5. Bake in the preheated oven for 18–22 minutes, until the muffins are puffed and the centers are set (a slight jiggle is okay). Remove from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
6. Cool fully before storing. Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months (separate layers with parchment). Reheat from chilled in the microwave for 45–60 seconds or from frozen for 90–120 seconds until warm.