Keto egg muffins

Ingredients :

• 2 (30 g) scallions, finely chopped
• 140 g cooked bacon or salami, chopped
• 12 eggs
• 2 tbsp red pesto or green pesto (optional)
• salt and pepper, to taste
• 350 ml (170 g) shredded cheddar cheese

Instructions :

1. Preheat the oven to 350°F (175°C).
2. Line a muffin tin with paper baking cups, grease a silicone muffin tin with butter, or use a non-stick muffin tin.
3. Add scallions and the cooked bacon or salami to each muffin cup.
4. Whisk the eggs, pesto, salt, and pepper until combined.
5. Add the cheese to the egg mixture and combine.
6. Pour the egg mixture evenly into each muffin cup.
7. Bake for 15–20 minutes, depending on the size of the muffin tin, until set. Enjoy two muffins per serving, warm or cold.

Tip

Kids love these cheesy muffins, they’re perfect for a lunchbox. Enjoy them hot or cold. Prepare a big batch and store in the refrigerator for 3-4 days or freeze for up to 3 months.