Here’s a fun, low-carb spin on the classic egg and bacon low-carb recipe for your delicious breakfast. Muffin cups make it easy to control portions.
6 slices of bacon
Fry bacon in skillet and drain. Break into bite-sized pieces. Crack eggs into a bowl and scramble. Grease a muffin tin. Use a measuring cup or ladle to place a scoop of scrambled egg into each of the muffin cups. Place a few pieces of bacon into each cup. Bake at 350 degrees for about 20 minutes or until a toothpick comes out clean when inserted. You may like your eggs softer or more golden-brown, so keep checking after 15 minutes has passed and adjust cooking time accordingly.
Yields 6 servings
Total Carbs: 1 gram per serving