Suzanne Ryan's Broccoli, Bacon, and Cheese Egg Muffins

If you have a super busy week ahead, whisk up these easy-to-make muffins so you can grab and go all week long. Suzanne Ryan's low carb muffins are a great way to sustain your energy for your long day and maintain a keto-friendly diet.

Recipe and image from Simply Keto: A Practical Approach to Health and Weight Loss by Suzanne Ryan

1 cup Chopped broccoli
3 slices Bacon
6 Large eggs
1/2 tsp Salt
1/2 tsp Ground black pepper
1/4 tsp Garlic powder
Few drops of hot sauce (optional)
1 cup Shredded cheddar cheese

Preheat oven to 350°F. Line 6 cups of a standard-size muffin pan with silicone liners or coat with nonstick cooking spray.

Boil or steam the broccoli until soft. Cut into small pieces and set aside.

Fry the bacon in a skillet over medium heat until crispy. Set aside on a paper towel-lined plate.

Crack the eggs into a medium-sized mixing bowl. Add the salt, pepper, and garlic powder and beat. If desired, add a few drops of hot sauce for a kick.

Evenly distribute the chopped broccoli among the muffin liners. Top evenly with the bacon, cheese, and egg mixture, in that order. Use a fork to shift the ingredients around so that the egg is evenly distributed.

Bake for 20 to 25 minutes, until the egg is cooked.

Store leftover muffins in a zip-top plastic bag in the refrigerator for up to 4 days. Each serving includes 2 muffins.