Keto Egg Muffins with Bacon and Cheese

Keto egg muffins


I love keto egg muffins for low-carb breakfast.

The keto diet breakfasts can get boring especially if you get stuck in your routines.

If that’s you, then this keto egg muffin recipe will surely wow you and spice up your mornings.

I first fell in love with the idea of egg muffins when I had Sous Vide Egg Bites: Bacon & Gruyere at Starbucks.

It’s filling, savory, and best of all low in carbs.

By the way, it’s the only food I found at Starbucks that’s less than 10g in net carbs.

While I still love little treats I get at Starbucks, I found it’s super easy to make similar savory egg bites at home.

I can hardly call this cooking, and if you are a fan of batch cooking or make-ahead cooking plans, this is perfect for you.

One batch makes 8 cups, but if you make for one-week worth, I suggest you double the batch.

As a mom in charge of my family’s nutrient intake, these little egg muffins are also a lifesaver.

Just taking a look at the egg nutrition facts, you can see why.

One large egg has 72 calories, 4.8g of total fat, 0.4g of total carbs, and 6g of protein.

By itself, it may lack the fat you need to fill your macro ratio, but it provides good protein for the morning.

Plus, you’ll be blending in heavy cream and savory cheese to add fat and richness to the muffins.

I also want to share that you can customize this recipe fairly easily. Instead of bell peppers, I have used spinach and came out perfect.

Also, you can use full-fat cheese you have in your fridge. It can be mozzarella, cheddar, gruyere, etc..

I also find that silicone muffin pans work better than meal ones. If you are using metal pans, be sure to grease the bottom.

Keto Egg Muffins

 

Print Recipe
Keto Egg Muffins with Bacon and Cheese
Filling and delicious low-carb keto egg muffins for breakfast!
Keto egg muffins
Course Main Dish
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Cups
Course Main Dish
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Cups
Keto egg muffins
Instructions
  1. Preheat the oven to 350 F.
  2. Divide the chopped bacon and diced bell peppers evenly amongst 8 cups of non-stick muffin pan.
  3. Put the heavy cream, eggs, half of the cheese and a generous pinch of salt and pepper in a blender and blend until smooth. Divide the mixture amongst 8 cups, pouring it over the bacon and bell pepper. Fill each cup about halfway.
  4. Sprinkle the remaining cheese over the tops of the muffins and bake for 25 minutes.
  5. Remove the pan from the oven and let the muffins cool in the pan.
Recipe Notes

Please check the ingredient list for food allergy information.

4 servings (2 cups per serving)

Nutrition per serving: 376 Calories 32 g Fat 20 g Protein 2 g Net Carbs
*Nutrition info is merely an estimate.

Tina Alexandre
Tina Alexandre

Co-founder

Hi, I'm Tina, a mom, and wife who loves to write about nutrition and dieting. When I'm not writing, I also enjoy baking healthy pastries with my 7-year-old daughter.

28 Comments
        1. Hi Deni,

          Thanks for following up.
          Here is the nutrition info for 1 serving (2 cups per serving).
          376 calories. 32 g fats. 20g protein. 2g net carbs.
          If you need additional fat, you can pair them with slices of avocados.

          Hope this helps!
          Tina

    1. Hi Mikayla,

      I think you can.
      In my household, they are gone the minute they come out of the oven, so I never had the opportunity to save and freeze.
      Has anyone tried freezing them here?
      Let us know how they turned out.

      But my best guess is that they’ll do ok in your freezer.

      Tina

    1. Hi Tammy,

      Thank you so much for your sweet comment!
      I’m so glad your boyfriend enjoyed them too.

      Also what I love about this recipe is that it’s flexible. You can switch around veggies to keep it fun and fresh!

      Thanks,
      Tina

  1. I made these delish muffins, but substituted venison sausage instead of the bacon. I also added a handful of spinach and onion. These are amazing. Thank you for posting 😊

  2. Hi Tina,

    What brand of pork bacon did you use? Every bacon so far I’ve seen has sodium nitrate, dextrose or some form of sugar in it. Can you tell me which one you use?

    Thanks,
    Chinnu

    1. Hi Chinnu,

      My personal favorite is Applegate. I get it from Whole Foods, but you can also get them at Safeway. They have organic uncured varieties.
      I’m based in Hawaii, so other national supermarkets and brands they carry tend to be missing in my area…
      If not Applegate, I’d just pick one that’s organic, free of additives, low in sodium and uncured.

      Hope this helps!
      Tina

  3. I just started my Keto journey about three weeks ago. I’ve been looking for Keto breakfast ideas. These look absolutely amazing! I can’t wait to try these. Thanks.

  4. Hi Tina,
    Sorry for a dumb question but do you eat just one for your breakfast and could these be used as a snack?

    1. Hi Gina,

      This is not a dumb question at all. I normally eat 1-2 for breakfast and save the rest for snacks. Yes, you can absolutely eat this as snacks.

      I hope this help.

      Thanks,
      Tina

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