I came across this recipe on Pinterest, and kalynskitchen.com - I am in love!


So, as usual, I had to play with the recipe - of course, I made some changes. I tried it first in regular muffin pans with muffin papers - don't do it!

The muffins stick to the muffin papers and are impossible to remove. So next I tried them in large silicone muffin pans, and they popped out beautifully!

Servings: makes six large muffins
Prep Time: 10 minutes
Cook Time: 35 minutes
Net Carbs: 3.4g carbs per muffin
Potential Allergens: dairy, egg
Free of Wheat, Gluten, Soy, Sugar, Nuts, Tomato

Ingredients:
2 cups of Cheddar Cheese, shredded
1 TBSP Parmesan Cheese, grated
1/3 cup Heavy Whipping Cream
4 slices Bacon, reduced salt
6 TBSP Peppers, yellow, red, green, chopped
6 large eggs
1 tsp baking powder, gluten-free
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
1/4 tsp black pepper


Preparation:
Cut up bacon into small pieces and fry till well-cooked.

Distribute evenly in muffin cups.

Chop peppers and put 1 TBSP in each muffin cup.

Distribute the cheddar cheese in the muffin cups.

Mix eggs, cream, baking powder, and spices together. Pour into muffin cups, about 3/4 full. Stir lightly.

Sprinkle Parmesan cheese on top and bake at 350°F for 30-35 minutes, until muffins have risen and are lightly browned and set.

Nutritional Data:
Per muffin - 432g calories, 37.3g fat, 3.4 net carbs, 0.2 fiber, 21.1g protein
Estimated Glycemic Load - 1
Inflammation Factor - 0

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Photo credit: Catherine McDiarmid-Watt
All rights reserved

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Shopping List:
• Eggs
• Heavy Whipping Cream
• Red, yellow, green peppers
• Cheddar Cheese
• Comal County Bacon
• Grated Parmesan Cheese
• Baking Powder, Gluten-Free, Sodium-Free
• Garlic Powder
• Onion Powder
• Ground Black Pepper

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