Start your morning off with these delicious low-carb and keto friendly Breakfast Bacon Muffins! They’re easy to make, packed with protein, and very travel-friendly. They taste just as good cold as the do warm! Did I mention they only have 2.5 grams of net carbs in each one?

RECIPE
• 6 Large Eggs
• 4 Large Egg Whites
• 1/2 Cup (4 Ounces) Heavy Cream (A lower fat one will work fine too)
• 12 Slices Fully Bacon
• 1/2 Cup (56g) Reduced Fat Cheddar Cheese
• 4 Ounces Broccoli
• 2 Ounces Mushrooms
• 1/2 Tablespoon Olive Oil

Makes 12 Muffins

DIRECTIONS
1. Mix together your Whole Eggs, Egg Whites, and Heavy Cream
2. Take out a muffin pan, coat it with non-stick cooking spray, and add 1 Slice of Bacon to each spot making sure to roll them up so they fit perfectly around the edges
3. Cook/microwave whatever vegetables you’re using and evenly distribute them into your spots
4. Top your vegetables with your Cheese
5. Pour your mix in
6. Finish off by sprinkling on a little more Cheese and some Dill Weed
7. Bake them on 350F/176C for around 15-20 minutes

TIPS
• Reheat them in the microwave for 15-20 seconds, or just eat them cold
• Don’t like broccoli or mushrooms? Use whatever you want!