Keto Egg Muffins With Heavy Cream Gluten Free Recipes

KETO EGG MUFFINS WITH HEAVY CREAM (GLUTEN FREE)

Steps:

• Preheat oven to 350°F.
• Heat the olive oil in a skillet over medium heat.
• Add the onions to the skillet and sauté for a few minutes until beginning to soften. Add the spinach to the skillet and sauté until wilted. Let cool.
• Whisk together the eggs, heavy whipping cream, garlic powder, and salt and pepper to taste in a bowl until well combined.
• Place a bit of the onion and spinach mixture in the bottom of 8 sections of a well greased muffin tin.
• Fill the secions of the tin ⅔ of the way full with the egg mix.
• Sprinkle some cheese and bacon on top of each of the cups.
• Bake for 20-25 mintues until cooked throughout.

KETO EGG MUFFINS RECIPE

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil (grease if using foil).

KETO EGG MUFFINS

Steps:

• Preheat the oven to 370F (185C) and line the muffin pan with 9 muffin liners. Set aside.
• Heat a little bit of oil in a non-stick skillet over a medium heat. When hot, add the bell pepper, season with salt and pepper, and cook until softened. Then, add the spinach and cook for one more minute. Remove from the heat into a bowl or onto a plate to cool down a little bit.
• To the same skillet, add the bacon and cook until golden brown and crisp. When done, remove onto a paper towel to cool down. When safe to handle, crumble.
• Put the eggs, heavy cream, parmesan cheese in a large bowl. Season with salt and pepper, then whisk well.
• Add the vegetables and bacon and whisk until incorporated. Divide the mixture between the muffin liners (around 1/3 cup/each) and bake for around 15 minutes or until set and golden on the top.
• Remove from the oven and let cool down to warm before serving.