How To Make Bacon Crusted Frittata Muffins

 


Bacon crusted frittata muffins are easy to make and make for an amazing keto breakfast!

These are one of my favorite things to cook; they’re easy, pretty fast, and they save extremely well. Cook them in bulk and then you have breakfast for the entire week!

When I cooked these, I tried 2 different methods of making the bacon basket. The way listed below had the best results – with the others, the eggs leaked completely through to the sides and the bacon curled up as it was cooking – making it more of a frittata keto muffin with a curl of bacon in the middle.




How To Make Bacon Crusted Frittata Muffins

 


THE PREPARATION

18 slices bacon

7 large eggs

1 cup cheddar cheese

4 tablespoons heavy whipping cream

½ teaspoon ground black pepper

½ teaspoon onion powder

½ teaspoon celery salt

½ teaspoon cayenne pepper

THE EXECUTION

1. Preheat your oven 375F.

2. Cut your bacon slices in half and mold them around the outsides and bottom of each well in a cupcake tray. You should use about 2 slices of bacon per well, sometimes more to fill in excess gaps.

3. Bake the bacon baskets in the oven for 15 minutes to pre-cook them. While the bacon is cooking, whisk together some eggs, cream, and your spices. Feel free to add any extra fresh herbs of your preference.

4. Put 1-2 tbsp. of cheddar cheese at the bottom of each bacon fritatta. Put about 1/4 cup of egg mixture into each bacon mold, trying your best to not let any egg leak out. Put them into the oven for an additional 12-15 minutes or until they start to brown on the top.

5. Remove from the oven and let cool. Serve or store for later!

Bacon crusted frittata muffins are easy to make and make for an amazing keto breakfast!

I made 7 total muffins with this recipe, each muffin being: 467.57 Calories, 41.83g Fats, 2.23g Net Carbs, and 19.35g Protein.


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