Low carb breakfast egg and bacon muffins

Low carb breakfast egg and bacon muffins 

Makes approximately 6-8 pieces

5 eggs
½ cup whipping cream
1 cup shredded cheese
1 packet bacon
Freshly ground black pepper

Mix eggs, cream and cheese. Cut bacon into small pieces and fry.
Stir the bacon into the egg mixture.
Add pepper (and other spices if you like).

Pour batter into large muffin cups.

Bake the low carb breakfast muffins in the oven at about 175 degrees for about 20 minutes, until they are golden.

You can vary the filling. For example, salami, olives and feta cheese or bacon and mushrooms. I had 100 g feta cheese instead of grated cheese. Seasoning can also of course vary.

I had two egg muffins along with a sausage. Good! Perfect low carb lunchbox food for work or picnic.
Low carb breakfast egg and bacon muffins tastes equally good hot or cold.