These egg muffin are the best for anyone who is trying to stick to their keto diet. These egg muffins are packed with loads of protein mixed with sweet potatoes, bacon, cheese, and of course, eggs. It’s also easy to prepare and can make you feel full quickly compared to other meals.
Ingredients:
- Olive oil or Cooking spray
- One teaspoon of kosher salt
- ¼ teaspoon of freshly ground black pepper
- 1 ½ cups of shredded sweet potato
- Six cooked strips of crumbled sugar-free bacon
- Ten big eggs
- ¼ cup half and half
- 1 cup shredded sharp cheese
How to make Egg Muffin
- Preheat your oven to 400°F.
- In a 12 standard muffin tin, spray it generously with olive oil or cooking spray. Make sure to divide the cheese, bacon, and sweet potato evenly in each well.
- Place the half and half, eggs, pepper, and salt in one large bowl. Whisk until everything is mixed together evenly.
- Pour the mixture into the muffin wells. Make sure to fill each until it is ½ or 3/4 full.
- Bake the egg muffins for 12 to 14 minutes until they are lightly browned. You can use a butter knife to loosen the muffins from the wells before removing them from the pan.
Useful Tips:
Serve the Egg Muffin warm to your friends and family members. If you are going to keep some leftovers, make sure to let it cool first before placing it inside a refrigerator. Also, take note to use an airtight container for better storage.