Savory keto breakfast muffins loaded with crispy bacon, spinach, ricotta, and pesto — baked into tender, protein-rich egg cups with coconut flour instead of wheat. At about 2 net carbs each, they're low carb, gluten-free, and perfect for grab-and-go meal prep.
Add the bacon to a medium skillet over medium heat. Cook, stirring occasionally, until crisp, about 8–10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Use the accumulated bacon fat in the skillet to grease a standard 12-cup muffin tin.
In a large bowl, whisk to combine the eggs, milk, and coconut flour. Season with salt and pepper. Add the spinach and bacon and stir to combine. Divide among the muffin cups and top with the ricotta and pesto.
Transfer to the oven and bake until just cooked through, about 14–16 minutes. Serve warm or at room temperature.