Keto Egg Muffins

Total Time: 40 min = 10 min (prep), 30 min (cook)
Yields: 6
Difficulty: Easy
Macros: -- cal, -- g net carb, -- g fat, -- g protein

Original Instagram link: https://www.instagram.com/p/Bl3HQG5FQ76/

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Ingredients:

• 5 eggs, large (whole)
• 230 g heavy cream
• salt & pepper to taste
• paprika to taste (optional)
• add-ins to taste (e.g. cheese, veggies, meats)

Directions:

1. Preheat oven to 350 F / 177 C.
2. Lightly grease a muffin tin.
3. Whisk together all ingredients except the add-ins.
4. Pour egg mixture evenly into prepared tin, leaving room.
5. Sprinkle the add-ins on top pushing down as needed.
6. Bake for 25-30 min, or until golden.
7. Remove and let cool in pan for 10-15 min before serving.

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Notes:
I make these for hub’s breakfast sometimes. They keep about 5-6 days in the fridge. They are nice cold too if you want to grab something quick