Keto Breakfast Muffins

These are the answer to busy weekday mornings — make a batch on Sunday and you’ve got grab-and-go breakfasts for the rest of the week, no reheating fuss required. They’re endlessly adaptable too: swap the bacon for sausage, the veggies for whatever’s in the fridge, and they’ll still turn out well. Great for meal prep, lunchboxes, or freezing for later.

Ingredients:

• 4 eggs

• 1/4 cup cheese

• 1/4 cup diced bacon or sausage

• 1/4 cup chopped veggies

Instructions:

1. Preheat oven to 375°F (190°C).

2. Mix all ingredients and pour into greased muffin tins.

3. Bake for 15-20 minutes.

Chef’s tip: Don’t overfill the tins — these puff up in the oven and sink back down as they cool, so filling each cup about two-thirds full gives the best shape. Let them rest in