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.
Low carb breakfast scones with cheese and nuts
I got this easy scones recipe at work today. I would like to share it with you as these scones was very good. Perfect for your low carb breakfast! Serve it with ham and mayonnaise, sugarfree low carb jam, cream cheese, scrambled egg and bacon or your favorite low carb sandwich topping.
80 grams butter
120 grams grated cheese
4 large eggs
120 grams ground almonds
120 grams ground walnuts
1 teaspoon baking powder
Melt the butter, shred the cheese and whip the eggs lightly together.
Ground almonds and walnuts in a grinder or food processor.
Add butter, cheese, almonds/walnuts and baking powder into the egg mixture.
If mixture becomes too dry, you may add a little water.
Pour batter into muffin forms.
The recipe says 8 to 12 pieces, but my collegue at work baked 15-16 pieces, so it depends on the size of the muffin forms.
Bake at 180 degrees for about 15 min.
Cool before removing from the muffin tray/forms.
Variation: Fried bacon, cooked ham, chorizo or shrimps and different spices/herbs can be added to the mixture.
The low carb scones are kept in a close box in the refrigerator for 2 days. Can also be frozen.
Hope you enjoy your freshly baked low carb breakfast scones.
Bon Appetit!
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