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Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Servings: 12 egg muffins

I love these bacon, egg muffins! They have been my favorite, and go-to for a grab-and-go breakfast or snack on the go. These muffins are naturally low carb which is a huge plus. To make these keto bacon, egg muffins, all you need are a few simple ingredients: eggs, cheese, bacon, and fresh herbs. Throw these filling muffins together in under twenty-five minutes.

These bacon, egg muffins are also freezer friendly. After baking, let the muffins cool fully. Place them in the freezer bag and freeze for up to 1 month. When ready to serve, reheat fresh muffins in the microwave for about 30 to 45 seconds or 1-1 ½ minutes from frozen.

These muffins are incredibly easy to throw together. Whip these muffins up at the beginning of the week for an easy and quick on-the-go breakfast/brunch or even snack. I often make a big batch as these muffins are gone way too fast! This simple muffin recipe is also easy to customize. You can throw in some veggies such spinach, bell peppers, mushrooms, or jalapeños if you want a little heat. As for the cheese, feta or mozzarella cheese are also a great option. You can even use diced ham or crumbled sausage in the muffin batter.



⅓ c. heavy cream

12 eggs

½ tsp dry mustard powder

2 tbsp fresh parsley or fresh herbs

3 ½ ounces cheddar cheese, shredded

8 slices of bacon, cooked and crumbled

2 green onions

black pepper to taste

How to make Bacon, Egg Muffins (Keto)

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: In a bowl, place the eggs, cream, dry mustard, and pepper. Mix well until blended.

Step 3: Ready a muffin tin. Grease well.

Step 4: Into the prepared muffin tin, divide the cheese, bacon, and onions. On top, sprinkle the parsley, then pour the eggs over.

Step 5: Place in the preheated oven and bake for about 20 to 25 minutes or until set.

Nutrition Facts:

Calories: 181 kcal | Carbohydrates: 1g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 191mg | Sodium: 214mg | Potassium: 112mg | Fiber: 0g | Sugar: 0g | Vitamin A: 500IU | Vitamin C: 1.2mg | Calcium: 91mg | Iron: 1mg


PIN THIS RECIPE to any of your relevant boards if you want to make it later...