#customizeyourmuffins

These Keto Breakfast Egg Muffins are a perfect grab-and-go option for busy mornings. Packed with protein and healthy fats, they'll keep you full and energized throughout the day. Plus, they're customizable with your favorite low-carb veggies and meats!

Ingredients: 6 large eggs. 1/4 cup diced bell peppers. 1/4 cup diced onions. 1/4 cup diced mushrooms. 1/4 cup diced cooked bacon. 1/4 cup shredded cheddar cheese. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. Grease a muffin tin or line with silicone liners. In a bowl, whisk together eggs, salt, and pepper. Evenly distribute bell peppers, onions, mushrooms, bacon, and cheese into each muffin cup. Pour egg mixture over the fillings, filling each cup about 3/4 full. Bake for 20-25 minutes or until eggs are set and edges are lightly golden. Allow muffins to cool slightly before removing from the tin. Serve warm or store in an airtight container in the refrigerator for up to 4 days.

Prep Time: 10 minutes

Cook Time: 20 minutes

Hash Brown Muffins are a delicious twist on traditional hash browns, perfect for breakfast or brunch. They are easy to make, portable, and customizable with your favorite ingredients. Plus, they're baked, not fried, making them a healthier option.

Ingredients: 4 cups shredded potatoes. 1/4 cup diced onion. 1/4 cup diced bell pepper. 1/2 cup shredded cheese. 4 eggs. 1/4 cup milk. Salt and pepper to taste. Cooking spray or oil for greasing muffin tin.

Instructions: Warm the oven up to 190C 375F. Shredded potatoes, diced onion, diced bell pepper, eggs, milk, salt, and pepper should all be mixed together well in a bowl. Use cooking spray or oil to grease a muffin tin. Spread the potato mixture out evenly in the muffin tins and press it down a little. After the oven is hot, bake for 25 to 30 minutes, or until the edges are golden brown and crispy. Take the hash brown muffins out of the muffin tin and let them cool for a few minutes. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 25 minutes