I have never been excited about supper prep. I think regularly feast prep comprises of the equivalent either having a similar dish ordinary or making a great deal of cooler suppers, which never taste very as great when warmed.
Rather than that strategy for feast prep I like to stock my ice chest with a couple delicious get and go suppers, normally morning meals, just to make life simpler. These Keto Bacon Egg and Cheddar Chomps are astonishing. They are speedy, simple, and have 6 exceptionally essential keto fixings. The warm delightfully and make an incredible breakfast or even lunch on the grounds that the egg taste and surface isn't overpowering.
I utilize a silicone smaller than usual biscuit tin for this recipe. I think they are lifelines since nothing ever sticks, the egg nibbles simply pop right out and it is never an issue. This makes 24 smaller than usual biscuits pressed with firm bacon and bunches of cheddar.
Also try our recipe Omelet Muffins
The ideal simple keto breakfast! Try these Keto Bacon Egg and Cheddar Chomps for a simple get and go breakfast! Short of what one net carb per nibble!
Ingredients
- 4 large eggs
- 2 ounces cream cheese, softened
- 1 cup chopped cooked bacon (5-6 thick slices)
- 1 1/4 cup cheese (I like to do a combination of cheddar and pepper jack)
- 1/3 cup coconut flour OR almond flour (nutrition is calculated with coconut flour)
- 1/2 teaspoon baking powder
Instructions
- Preheat oven to 350 degrees
- In a medium size mixing bowl combine all of the ingredients, make sure to break up the cream cheese as you stir.
- Allow the mixture to sit for 10 minutes for the flour to absorb some of the moisture. DO NOT SKIP THIS STEP
- Spray a regular mini muffin pan or use a silicone muffin pan (my recommendation) and fill each cup about 3/4 full.
- Bake 15-18 minutes until golden brown and cooked through.
- Makes 24 mini muffins
Read more our recipe : Honey Mustard Chicken with Turmeric
Source : https://bit.ly/2pWUa9h
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