Working on incorporating easy keto meal prep into your routine? Try these Keto Bacon Egg Muffins for an easy grab-and-go breakfast! Less than 1 net carb per bite!
No matter where you are on your keto journey, you have probably discovered one thing: it takes a bit of work to stay on track. There are so many quick and easy meal or snack options that are high in carbs, and it can be very easy to fall off the wagon.
However, with a bit of planning and preparation you can still enjoy delicious meals and keep your carb intake down.
One of my go-to keto breakfasts recipes are these bacon egg muffins. I love to customize these bacon, egg, and cheese muffins to suit the ingredients I have on hand, and because they freeze well I can make a big batch for future breakfasts!
Ingredients to Make Keto Bacon Egg Muffins
To make these keto bacon egg muffin cups, you’ll need just six basic ingredients:
- Cream cheese
- Shredded cheese (any variety will do)
- Coconut flour (or almond flour)
- Baking powder
How to Make Bacon Egg Muffins
This grab-and-go breakfast comes together easily and makes a pretty big batch without a ton of work! Here’s a look at how the low-carb breakfast muffins come together:
- Preheat oven to 350 degrees F.
- Mix all ingredients in a medium-sized bowl.
- After well combined, let the mixture sit for 5 minutes so that the coconut flour can absorb the moisture.
- Spray a mini muffin pan and fill each cup until each is about 3/4 full.
- Bake until golden brown and cooked through. Let cool slightly before popping out of the pan.
Can Egg Muffins Be Meal Prepped?
Yes, these keto bacon and egg muffins are perfect for meal prepping!
This easy low-carb breakfast dish allows me to quickly grab a bite without much work or thought. It makes the whole day start so much smoother, and I never skip eating just because I can’t find something low enough in carbs.
How to Store and Reheat Bacon Egg Muffins
These keto egg muffins with bacon can be stored in an airtight container for 4 days in the refrigerator or up to 3 months in the freezer.
To reheat, microwave in 30-second intervals until muffins are warmed throughout. This may be done from frozen or after thawing at room temperature for 2-3 hours or in the fridge overnight.
Do I Have to Make Muffins?
No, you can bake the egg mixture in a 9-inch baking pan instead. Note that the bake time may need to be increased.
Tips for Making Bacon Egg Muffin Cups
- These bacon, egg, and cheese muffins freeze well and are easily customizable. Make a batch for each member of the household so anyone can pull one out to tide them over until lunchtime!
- Use any cheese you’d like to make this recipe. Likewise, you can use any kind of bacon.
- If you’re out of bacon, feel free to swap in browned, crumbled sausage.
More Keto Breakfast Recipes:
Along with these breakfast bites, I also turn to the following low-carb breakfast recipes:
- Sausage Balls
- Ham, Cheddar, and Jalapeno Bites
- Keto Bacon and Egg Crescent Rolls
- Keto Breakfast Casserole
- Crustless Ham and Cheese Quiche Cups
If you’re looking for more easy keto-friendly ways to start the day, check out these Breakfast Recipes Under 5 Net Carbs!
Bacon Egg and Cheese Muffins (keto + meal prep)
Working on incorporating easy keto meal prep into your routine? Try these Keto Bacon Egg and Cheese Bites for an easy grab and go breakfast! Less than one net carb per bite!
- 4 large eggs
- 2 ounces cream cheese, softened
- 1 cup chopped cooked bacon (5-6 thick slices)
- 1 1/4 cup shredded cheese (cheddar, pepper jack, havarti, swiss, any variety will do)
- 1/3 cup coconut flour OR almond flour (see notes)
- 1/2 teaspoon baking powder
Preheat oven to 350 degrees
In a medium size mixing bowl combine all of the ingredients.
Allow the mixture to sit for 5 minutes for the coconut flour to absorb some of the moisture.
Spray a regular mini muffin pan or use a silicone muffin pan (my recommendation) and fill each cup about 3/4 full.
Bake 15-18 minutes until golden brown and cooked through.
Makes 24 mini muffins
Nutrition is calculated using 1/3 cup coconut flour. You can swap this for 1/3 almond flour if you wish, this recipe works well with either flour.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 75Total Fat: 6gCholesterol: 43.1mgSodium: 97.4mgCarbohydrates: 1.4gNet Carbohydrates: 0.8gFiber: 0.6gSugar: 0.5gProtein: 3.6g
Wendy Smith says
My first KETO recipe – I used Canadian bacon & added fresh chives
I put the mixture in my cast iron skillet & will cut it like a scone/pizza 8 pieces!