Savory Keto Breakfast Muffins

Start your day with these bacon-studded muffins, topped with a dollop of ricotta and pesto. Leftovers make for a healthful mid-day snack on the go, and they freeze well, too!

• Ready In: 30 mins
• Yields: 12 muffins

Ingredients

• 5  slices bacon, coarsely chopped
• 10  large eggs
• 1⁄4 cup milk
• 1⁄2 cup  coconut flour
•  kosher  salt & freshly ground black pepper
• 4  ounces  Baby Spinach, chopped (2 cups firmly packed)
• 1⁄2 cup fresh ricotta
• 1⁄3 cup  prepared pesto sauce

Directions

1. Preheat oven to 375 degrees.
2. Add bacon to a medium skillet over medium heat. Cook, stirring occasionally, until bacon is crisp, about 8-10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Use accumulated bacon fat from the skillet to grease a standard 12-cup muffin tin.
3. In a large bowl, whisk to combine eggs, milk, and coconut flour. Season with salt and pepper. Add spinach and bacon and stir to combine. Divide among muffin tins and top with ricotta and pesto.
4. Transfer to oven and bake until just cooked through, about 14-16 minutes. Serve warm or at room temperature.