Keto Egg cupcakes are one of my favorite breakfast options, especially when I add bacon! Fresh eggs, green onions, cream, cheese and bacon are all baked in a muffin can to give you the perfect portable healthy breakfast (or lunch) option!
⅓ cup of heavy cream
½ teaspoon of dry mustard powder
black pepper to taste
2 tablespoons of fresh parsley or fresh herbs
8 slices of cooked and shredded bacon
3 ½ oz shredded cheddar cheese
2 green onions
Preheat the oven to 375°F.
Combine eggs, cream, dry mustard and pepper in a bowl. Beat until well blended.
Thoroughly grease a muffin tin.
Divide the cheese, bacon and onions into the holes and sprinkle with parsley. Pour the eggs on top.
Bake for 20-25 minutes or until ready.