These keto egg muffins make the best time saving breakfasts for all the family. These tasty keto egg muffins are not only convenient, but are really easy to make. These keto egg muffins are designed to be batch made ahead of time and then grabbed on the go. Egg muffins will keep for one week in the fridge, microwave for 30 seconds to reheat.
Preheat the oven to 175ºC (350°F).
Use butter to grease a 12x muffin tin thoroughly.
Chop the spring onion and the bacon into small pieces and spread evenly into the muffin tray.
Break the eggs into a big bowl and season with salt, pepper and pesto. whisk eggs together with seasoning and pesto. Grate the cheese into the mix and stir.
Put the tray into the oven and bake for 15-20 minutes depending on the size of your muffin tray.
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