Low Carb Layered Breakfast Muffins

StepAwayFromTheCarbs.com

5 from 1 vote

This layered breakfast muffin is a wonderful low carb way to start your day! Gluten free and keto recipe.

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Prep Time 5

Cook Time 12

Total Time 17

Makes: 6 muffins

Net Carbs: 2

Calories: 292

Ingredients Method Nutrition Notes

Ingredients

non-stick spray
4 slices of cooked bacon chopped
¼ cup baby spinach stalks removed, roughly chopped
4 eggs
black pepper
2 tbs heavy cream
6 tbs shredded cheese

Step-by-Step Instructions

Preheat the oven to 380F.
Spray a six hole muffin pan with non-stick spray.
Add the chopped bacon to the base, then add a layer of baby spinach leaves.
Whisk together the eggs and cream, then pour over the bacon and spinach.
Grind some black pepper over the egg then finish with a tablespoon of cheese in each muffin cup.
Bake for around 10-12 minutes or until the egg has set.
Leave to cool slightly before removing from the muffin pan.

Nutrition

Serving: 2muffinsCalories: 292kcalCarbohydrates: 2gProtein: 15gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0gCholesterol: 265mgSodium: 390mgPotassium: 88mgFiber: 0gSugar: 1gVitamin A: 412IUVitamin C: 0mgCalcium: 65mgIron: 1mgNet Carbs: 2g

Notes

2g net carbs per serving of two muffins.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.