Low Carb Breakfast Casserole
AUTHOR:
A low carb breakfast casserole baked in muffin tins with bacon, eggs and cheese, ready in under 35 minutes.
Ingredients
- 8 large eggs
- ¼ cup heavy cream
- ½ cup cooked bacon (diced)
- ¾ cup shredded cheddar cheese
- ½ cup cherry tomatoes (halved)
- 2 green onions (sliced)
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 350°F and dice cooked bacon, green onions, and cherry tomatoes
- Crack eggs into a mixing bowl, add heavy cream, salt, and pepper, and whisk until combined
- Grease a muffin tin and divide the bacon, tomatoes, green onions, and half the cheese evenly among the cups
- Pour the whisked egg mixture into each cup, filling about three quarters full
- Sprinkle the remaining cheese over the tops
- Bake for 20 to 25 minutes, then let cool for 10 minutes before removing from the tin