Keto Egg Muffins

Ingredients:

• 6 Large Eggs
• 2 TBSP Heavy Whipping Cream
• 4 Slices of Bacon
• 4 Ounces of Fresh Pork Sausage
• 4 Ounces of Ham
• 3 Ounces of Sharp Cheddar Cheese
• 4 Teaspoons of Salsa (Low Carb)
• Coconut or Avocado Oil Cooking Spray

Instructions:

1. Shred up some Sharp Cheddar Cheese and set aside.
2. Cut up 4 strips of Bacon and cook thoroughly in a non-stick skillet over Medium-High heat, drain grease, and set aside.
3. Cook up the Fresh Sausage thoroughly, drain the grease, and set aside.
4. Dice up the Ham and set aside.
5. Crack 6 Large Eggs into a large measuring cup, add 2 TBSP of Heavy Whipping Cream, and whisk together.
6. In a 12-Muffin Pan, spray lightly with Coconut Oil or Avocado Oil Cooking Spray to prevent the meal from sticking.
7. In 4 of the cavities place the bacon, in 4 other cavities place the ham, in the remaining 4 cavities place the Sausage.
8. Pour the egg mixture equally into each muffin cavity, being sure to leave room at the top for more ingredients and expansion.
9. Top each portion with an equal amount of Sharp Cheddar Cheese.
10. In half of the cavities spoon in 1 teaspoon each of Low Carb Salsa.
11. Cook at 350*F for about 20 Minutes, or until completely cooked, but not until the tops brown. Since we will be heating most of these up later during the week we do not want to overcook them this time around.
12. Either serve them warm right away, or place in an air-tight container and store in the refrigerator for up to 5 days. Optionally you can freeze as many as you want, and put them in the refrigerator the night before to thaw.
13. Reheat any leftovers before eating.