Easy Keto Breakfast Egg Muffins.pdf84.1KB
Cooking spray or olive oil
1 1/2 cups
shredded sweet potato (from about 1 medium potato)
shredded sharp cheddar cheese (about 4 ounces)
cooked strips sugar-free bacon, crumbled
freshly ground black pepper
Arrange a rack in the middle of the oven and heat to 400°F. Generously coat a 12-well standard muffin tin with cooking spray or olive oil. Divide the shredded sweet potato, cheese, and bacon evenly between the muffin wells.
Place the eggs, half-and-half, salt, and pepper in a large bowl and whisk until the eggs are completely incorporated. Pour into the muffin wells, filling each 1/2 to 3/4 full.
Bake until the muffins are set and lightly browned around the edges, 12 to 14 minutes. Place the pan on a wire rack and let cool for 2 to 3 minutes. Run a butter knife around each cup to the loosen the muffins before removing them from the pan. Serve warm or cool completely on a wire rack before refrigerating or freezing.