Egg muffins can be filled with pretty much anything keto and are great for breakfast, picnic or a trip.
For 12 muffins I used 6 eggs, you could use double if you want.
Also, I use paper cups since I'm not keen on those nonstick materials.
Place your paper cups in your muffin tray.
Add fillings of your choice, all mixed and chopped into nice small bits.
Mix and match for instance:
broccoli
bell pepper
cauliflower
chives
mushrooms
basil
mozzarella
tomatoes
onions
fried bacon
sausage
ham
spinach
Fill up to half the cups.
Beat the eggs, season with salt and pepper. Pour over the fillings.
Grate some cheese of your liking, put on top.
Bake in 175 degrees C (350 F) for 20-25 minutes until done.