Keto jalapeno bacon cheddar breakfast muffins
Start your day with a burst of flavor and nutrition with these Keto Jalapeno Bacon Cheddar Breakfast Muffins. Made with fluffy eggs, rich heavy cream, crispy bacon, sharp cheddar cheese, and a kick of jalapeno, these low-carb muffins are a perfect breakfast or snack for those on a ketogenic diet. Easy to make and irresistible, they're sure to become a staple in your meal plan!
Cook time 20 min
Prep time 5 min
Ingredients:
9 eggs3/4 cup heavy whipping cream
9 bacon strips
9 oz cheddar cheese
1 dash salt
1 dash black pepper
1/4 cup jalapeno peppers
If you're following a keto diet and looking for a delicious and convenient breakfast option, these Keto Jalapeno Bacon Cheddar Breakfast Muffins are a perfect choice. Packed with protein and healthy fats, they're not only satisfying but also easy to make. The combination of eggs, bacon, cheddar cheese, and jalapenos creates a savory and slightly spicy muffin that is perfect for busy mornings or even as a snack.
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook the bacon strips until they are crispy, about 6-8 minutes.
- Once cooked, place the bacon on a plate lined with paper towels to drain excess fat.
- Once cool, crumble or chop the bacon into small pieces.
- In a large mixing bowl, crack the 9 eggs and whisk them well.
- Add the heavy whipping cream to the eggs and whisk until fully combined.
- Season the mixture with a dash of salt and a dash of black pepper.
- Shred the cheddar cheese if it isn't pre-shredded.
- Finely chop the jalapeno peppers, removing the seeds if you prefer a milder heat.
- Stir in the crumbled bacon, shredded cheddar cheese, and chopped jalapeno peppers into the egg mixture. Mix until all ingredients are evenly distributed.
- Grease a 12-cup muffin tin with non-stick cooking spray or line it with silicone baking cups for easy removal.
- Evenly pour the egg mixture into the prepared muffin tin, filling each cup about ¾ full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are set and slightly golden on top. A toothpick inserted into the center should come out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy your Keto Jalapeno Bacon Cheddar Breakfast Muffins!
Tips:
- Pre-cook the bacon until it's crispy before adding it to the muffin mix for an extra crunch.
- Customize the recipe by adding different types of cheese or vegetables like spinach or bell peppers.
- When whisking the eggs and heavy whipping cream, make sure they are fully combined for a fluffy muffin texture.
- Use silicone muffin molds or line your muffin tin with parchment paper to prevent sticking and for easier clean-up.
- For an extra spicy kick, consider adding a pinch of cayenne pepper or using hotter varieties of jalapenos.
- Store leftovers in an airtight container in the fridge for up to 5 days, and reheat them in the microwave for 30-45 seconds.
- These muffins can also be frozen. Just wrap them individually and store in a freezer-safe bag. Thaw overnight in the fridge before reheating.
These Keto Jalapeno Bacon Cheddar Breakfast Muffins are a fantastic addition to your breakfast routine. They're easy to prepare, packed with flavor, and perfect for meal prepping. Enjoy them fresh out of the oven, or store them in the fridge for a quick, ready-to-eat breakfast throughout the week. With each bite, you'll get a satisfying mix of savory bacon, melted cheddar, and a hint of spice from the jalapenos. Stay on track with your keto diet without sacrificing taste!
Nutrition per serving
12 ServingsCalories 240kcal
Protein 14g
Carbohydrates 1.62g
Fiber 0.05g
Sugar 0.67g
Fat 20g
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