Keto Scrambled Egg Muffins

These keto scrambled egg muffins are the perfect way to start your day. They're fluffy, cheesy, and packed with flavor. Plus, they're easy to make and can be customized to your liking.

I've always been a fan of scrambled eggs, but I wanted to find a way to make them more portable and satisfying. I experimented with different ingredients and techniques, and finally came up with this recipe for keto scrambled egg muffins. They're the perfect combination of fluffy eggs, melted cheese, and savory vegetables. Plus, they're easy to make and can be customized to your liking.

Prep time: 15 | Cook time: 25 | Serves: 12

Ingredients

• 12 eggs
• 1/2 cup heavy cream
• 1/4 cup grated cheddar cheese
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a 12-cup muffin tin.
3. In a large bowl, whisk together the eggs, heavy cream, cheese, onion, bell pepper, salt, and pepper.
4. Pour the egg mixture into the prepared muffin tin.
5. Bake for 20-25 minutes, or until the eggs are set.
6. Let cool for a few minutes before serving.

Why It Works

• The heavy cream adds richness and fluffiness to the eggs.
• The cheddar cheese adds flavor and protein.
• The onion and bell pepper add sweetness and crunch.
• Baking the eggs in a muffin tin ensures that they cook evenly and are easy to portion.