Certainly! Here's a recipe for keto egg and cheese muffins:
Ingredients:
- 8 large eggs
- 1/4 cup heavy cream (or unsweetened almond milk for a dairy-free option)
- 1 cup shredded cheddar cheese (or your favorite cheese blend)
- Salt and pepper to taste
- Optional add-ins: chopped cooked bacon, diced bell peppers, diced onions, spinach, etc.
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a muffin tin with non-stick cooking spray or line with silicone muffin liners.
Prepare the Egg Mixture:
In a large mixing bowl, crack the eggs and whisk them together with the heavy cream (or almond milk). Season with salt and pepper to taste.
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Pour the egg mixture evenly into the prepared muffin cups, filling each cup about 2/3 full.
Bake the muffins in the preheated oven for 15-20 minutes, or until the eggs are set and the tops are golden brown.
Once baked, remove the muffins from the oven and let them cool in the muffin tin for a few minutes.
Use a butter knife or spatula to gently loosen the edges of the muffins, then transfer them to a wire rack to cool completely.
Enjoy your keto egg and cheese muffins warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
These keto egg and cheese muffins are not only delicious but also customizable to suit your taste preferences. Feel free to experiment with different cheese and add-in combinations to create your favorite flavor variations. They're perfect for meal prep and can be enjoyed for breakfast, as a snack, or even as part of a packed lunch.
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