Keto Egg Muffins

Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with cooking spray or line with paper liners.

In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.

Stir in the shredded cheddar cheese, crumbled bacon, chopped spinach, and chopped onion.

Divide the egg mixture evenly among the 12 muffin cups, filling each about two-thirds full.

Bake for 18-22 minutes, or until the egg muffins are set and lightly golden brown.

Remove from the oven and let cool in the muffin tin for a few minutes before transferring to a wire rack. Serve warm or store for later.