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!"
 
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photo by frostingnfettuccine photo by frostingnfettuccine
photo by frostingnfettuccine
photo by frostingnfettuccine photo by frostingnfettuccine
photo by frostingnfettuccine photo by frostingnfettuccine
Ready In:
30mins
Ingredients:
8
Yields:
12 muffins
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ingredients

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

  • Preheat oven to 375 degrees.
  • 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.
  • 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.
  • Transfer to oven and bake until just cooked through, about 14-16 minutes. Serve warm or at room temperature.

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Reviews

  1. Angela T.
    Quite tasty and not difficult to make.
     
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