Bacon and eggs are excellent keto breakfast options but it is really easy to get sick of them pretty quickly. They can also require you to need some time in the morning to prepare them and also eat them.
These keto breakfast muffins are excellent to have when you feel like something different. It’s a great idea to cook up a batch of these on the weekend. You will then have them ready to grab and go on a weekday morning.
They are really easy to consume on your commute to work or have quickly whilst you are getting ready for work in the morning. Dan likes to grab one after the gym in the morning and eat it whilst she is driving to work.
Erika enjoys one with her morning coffee. As she works from home, she likes to warm one in the mircowave and sit on the front porch on her morning tea break.
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Keto Breakfast Muffins
Pre heat oven to 160 degrees Celsius or 320 degrees Fahrenheit. Prepare your muffin moulds or cases. You will need to grease your tin. We use a silicon mould as they come out very easily and do not require any greasing
Fry the chopped bacon in a frying pan/skillet over a high heat until browned and then reduce heat to medium and add the onion and thyme. Cook the onions slowly, stirring occasionally until onions have caramelised. Set aside to cool
Stir the eggs and sour cream together in a small jug/bowl until combined
In a bowl combine almond flour, baking powder, cheese and salt & pepper. Stir to combine
Add the wet ingredients to the dry mixture and stir until all combined.
Finally add in the bacon and onion mixture, including all the bacon grease. Stir to combine
Divide mixture between your 6 muffin moulds
Bake in the oven for 20-25 minutes or until they are golden brown and cooked through
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
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