Keto Bacon & Spinach Egg Muffins

Fry the bacon in a small frying pan until crispy.

Then place it on a plate lined with one or two sheets of paper towels and place another sheet on top of the bacon - this will absorb the excess fat from the bacon and make it even crispier.
 

Cut the spinach and mix it with the rest of the ingredients in a larger bowl.
Crumble the slightly cooled bacon into the bowl as well.

Mix well once again.
 

Preheat your oven to 300°F/150°C.
 

Spread your egg mixture over 6 molds of a silicone muffin pan.

☝︎ A silicone muffin pan is especially handy for this recipe because it doesn't need to be greased, it's super easy to clean, and the finished egg muffins can be easily squeezed out of the pan.

Alternatively, you can also use an ordinary muffin pan, but in my experience, it can sometimes be a bit more time-consuming to clean.
 

Bake your keto bacon & spinach egg muffins for about 25 minutes in your preheated oven.
 

Enjoy your keto egg muffins hot or cold.
 

Store the egg muffins in an airtight container in your fridge and consume them within 4 days.

Tip: These egg muffins are great as a meal prep breakfast idea!