Eggs give the dish complete protein and choline, while bacon makes the muffins more filling and richer in flavor. Butter helps keep the center tender and the baking more even. The result is a practical keto breakfast that is easy to take along or serve hot straight from the oven.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: baking.
Heat the oven to 200-220°C. Grease 4 silicone muffin molds with butter (20 g).
Line each mold with strips of bacon (80 g) so the bottom and sides are covered. Carefully crack eggs (200 g) on top, then season lightly with table salt (to taste) and black pepper (to taste).
Place the molds in the oven and bake for 15-20 minutes until the egg white is fully set and the yolk reaches the texture you like. Serve the muffins hot, or let them cool slightly before serving.
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