Saturday, November 2, 2013

Bacon Breakfast Muffins

I made these for my breakfasts for the last week and they are incredible.  I packed two for work every morning and they kept me full until lunch.  Plus they're super low-carb, if you eat that way.

Bacon Breakfast Muffins
adapted from Caveman Keto

6 eggs
6 oz heavy whipping cream
1 lb broccoli, cooked
1/2 cup cheddar cheese, shredded
10 slices bacon
Salt, pepper and garlic powder to taste
3 slices cheddar cheese

Cook the bacon until close to done, but not quite crispy (I baked mine at 400F for about 15-20 minutes), drain on paper towel.  Preheat oven to 350F.  Grease a standard-sized muffin tin and place a piece of bacon in 10 of the tins, wrapping it around the outside.  Cut down the broccoli into small pieces and distribute it in each bacon cup evenly.  Whisk together the cream, eggs, salt, pepper, garlic powder and shredded cheddar in a medium bowl.  Pour mixture into each bacon cup evenly, leaving room for expansion.  Bake for 20 minutes, or until firm.  When they are mostly done, add 1/4 slice of cheddar to the top of each muffin and bake until cheese melts.

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