These keto frittata muffins are quick and easy to make, packed full of flavor, and are the perfect breakfast meal prep! Enjoy warm eggs filled with bacon, cheese, peppers, and onions.
Preheat the oven to 350°F and grease a 12-well muffin tin.
Cook the bacon in a skillet over medium heat for 4 to 5 minutes, until it has begun to render its fat and crisp up. Add the coconut oil, bell peppers, and tomato to the pan and sauté for 2 to 3 minutes. Mix in the basil, onion powder, and garlic powder and sauté for 1 more minute, then remove from the heat.
In a large bowl, whisk together the eggs, half-and-half, hot sauce, and salt.
Divide the bell pepper mixture evenly among the muffin cups. Pour the egg mixture over the pepper mixture, filling the cups about two-thirds full. Sprinkle the top of each muffin with 2 tablespoons of the Gouda.
Bake for 20 to 23 minutes, until the egg has set and the tops begin to brown slightly. Remove from the oven and serve hot.
Store your keto frittata muffins in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 weeks.
Serving Size 3 muffins
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
