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Savory Cabbage, Bacon & Egg Muffins
Low-carb, protein-packed, and full of smoky flavor—perfect for meal prep or a quick breakfast!
Ingredients (Makes 6–8 muffins)
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2 cups shredded cabbage (or coleslaw mix)
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4 slices bacon, cooked & crumbled
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4 large eggs
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¼ cup shredded cheddar cheese (or Parmesan)
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2 tbsp heavy cream (or milk)
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1 small onion, finely diced
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1 clove garlic, minced
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½ tsp paprika (or smoked paprika for extra flavor)
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Salt & pepper to taste
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Olive oil or butter for greasing
Optional add-ins:
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Diced bell peppers, mushrooms, or spinach
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Dash of hot sauce or red pepper flakes
Instructions
1. Prep the Cabbage & Bacon
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Sauté veggies: Heat a skillet with 1 tbsp oil. Cook onion and garlic until soft (~2 mins). Add cabbage, salt, and paprika. Sauté 5–6 mins until wilted. Let cool slightly.
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Cook bacon: Crisp bacon in the same pan, then crumble.
2. Mix the Egg Base
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In a bowl, whisk eggs, cream, cheese, salt, and pepper. Stir in cooked cabbage and bacon.
3. Bake the Muffins
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Preheat oven to 375°F (190°C). Grease a muffin tin well (or use silicone cups).
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Divide mixture evenly into cups (fill ¾ full).
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Bake 18–20 mins until set and lightly golden.
4. Serve & Store
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Let cool 5 mins before removing from the tin.
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Serve warm with sour cream or hot sauce.
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Meal prep: Refrigerate for 3 days or freeze for 1 month. Reheat in a toaster oven!
Why You’ll Love These
✔ Keto/low-carb friendly (only ~4g net carbs per muffin!)
✔ Customizable—swap bacon for ham or add veggies.
✔ Crispy edges with a tender, savory center.
Great for on-the-go breakfasts or a protein boost anytime! 😊
Want them extra crispy? Broil 1–2 mins at the end!
