Savory Keto Breakfast Muffins Recipes

SAVORY KETO BREAKFAST MUFFINS

Savory Keto Breakfast Muffins image

Start your day with these bacon-studded muffins, topped with a dollop of ricotta and pesto. Leftovers make for a healthful mid-day snack on the go, and they freeze well, too!

Provided by norasingley

Categories Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 8

Ingredients

5 slices bacon, coarsely chopped
10 large eggs
1/4 cup milk
1/2 cup coconut flour
kosher salt & freshly ground black pepper
4 ounces Baby Spinach, chopped (2 cups firmly packed)
1/2 cup fresh ricotta
1/3 cup prepared pesto sauce

Steps:

Preheat oven to 375 degrees.
Add bacon to a medium skillet over medium heat. Cook, stirring occasionally, until bacon is crisp, about 8-10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Use accumulated bacon fat from the skillet to grease a standard 12-cup muffin tin.
In a large bowl, whisk to combine eggs, milk, and coconut flour. Season with salt and pepper. Add spinach and bacon and stir to combine. Divide among muffin tins and top with ricotta and pesto.
Transfer to oven and bake until just cooked through, about 14-16 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 98.1, Fat 7, SaturatedFat 2.8, Cholesterol 163.2, Sodium 105.5, Carbohydrate 1.2, Fiber 0.2, Sugar 0.2, Protein 7.2

SAVORY BREAKFAST MUFFINS.

Savory Breakfast Muffins. image

If you're tired of sweet breakfast muffins or just looking for a savory breakfast, try these--you'll love the smoky flavor from the Canadian bacon and the fresh-tasting combination of red bell pepper and scallions. From eatingwell.com

Provided by Maiden77

Categories Breakfast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

2 cups whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
2 eggs
1 1/3 cups buttermilk
3 tablespoons extra-virgin olive oil
2 tablespoons butter, melted
1 cup scallion, thinly sliced (about 1 bunch)
3/4 cup Canadian bacon, diced (3 ounces)
1/2 cup cheddar cheese, grated
1/2 cup red bell pepper, finely diced

Steps:

Preheat oven to 400°F Coat 12 muffin cups with cooking spray.
Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full).
Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.
Reheat & Run Bake muffins on weekends and enjoy the leftovers for grab-and-go weekday breakfasts. Wrap leftover muffins individually in plastic wrap, place in a plastic storage container or ziplock bag and freeze for up to 1 month. To thaw, remove plastic wrap, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Nutrition Facts : Calories 199.9, Fat 8.5, SaturatedFat 3.2, Cholesterol 42.1, Sodium 280.5, Carbohydrate 25.1, Fiber 2.8, Sugar 1.9, Protein 7.1

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