Working on incorporating easy keto meal prep into your routine? With these step-by-step instructions, you can cook these easy Bacon Egg Muffins for a grab-and-go keto breakfast. Less than 1 net carb per muffin!
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. It can be very easy to fall off the wagon. When in a rush, it is easy to grab an unhealthy breakfast option at the convenience store or bakery on the way to work.
With just a few simple steps, you can stock your fridge with these delicious egg muffins that will keep you on track with your diet. They are high in protein yet less than 1 net carb per muffin. When your fridge is stocked with these, you won’t want to stop for a donut or biscuit on the way to work!
I also 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!
Why You Will Love these Bacon and Egg Muffins
- Perfect for making ahead of time. These muffins can easily be stored in a refrigerator or freezer. They’re great to prepare ahead of time when you know it is going to be a hectic week. They taste great hot or cold so you can grab them out of the fridge as you run out the door if needed.
- Easy. This recipe is prepared with only requires 6 ingredients and a couple very simple steps.
- Healthy. These muffins have 3.6g of protein and less than 1 net carb each!
To make these keto bacon egg muffins, you will need just six basic ingredients:
- Eggs, large: You can use egg replacements if you’re egg-free. Also, if you prefer to only use egg whites, it is okay to replace with only 2 egg whites.
- Cream cheese: Full- or low-fat cream cheese can be used without a significant change in the texture or flavor. Make sure you allow it to soften to room temperature before using.
- Bacon: You could also use candied bacon or another meat if you prefer. Store-bought bacon bits can be used if you are short on time and looking for a quick, convenient option.
- Shredded cheese: We recommend to use a mixture of pepper jack and cheddar cheese because of the sharp and slightly spicy flavor. You could use others such as havarti, Swiss, mozzarella, or another blend based on your personal preference. Easy-melting cheese works best so avoid crumbly options like blue cheese or feta.
- Coconut flour (or almond flour): Coconut flour creates fluffy, light muffins. The muffins will be denser and less fluffy if using almond flour. We have used both and each version will create delicious, gluten-free, and low-carb, so choose based on your own personal preferences.
- Baking powder: Adds lift and structure, making these keto egg muffins light and fluffy.
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:
Mix the ingredients
Preheat oven to 350 degrees F. Then 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.
Once you have removed them from the pan, they are ready to serve. Yes, it really is that easy!
Can Egg Muffins Be Meal Prepped?
Absolutely, these keto bacon and egg muffins are perfect for meal prepping! This easy low-carb breakfast dish allows you to quickly grab a bite without much work or thought. It makes the whole day start so much smoother, and you won’t skip eating just because you can’t find something low enough in carbs.
How to Store and Reheat Bacon Egg Muffins
- Reheating Instructions: 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.
- Refrigerator Storage: These keto egg muffins with bacon can be stored in an airtight container for 4 days in the refrigerator. Allow them to completely cool before placing in an airtight container.
- Freezer Storage: They can be stored in an airtight container for up to 3 months in the freezer.
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 the Best 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 lunch time!
- Use a silicone muffin tray. A regular muffin tin will work but a silicone muffin tray is easier to clean up which will save you even more time!
- Use any cheese you’d like to make this recipe such as Swiss, cheddar, gouda, or Colby jack. Pepper jack is great if you food with a little heat! Likewise, you can use any kind of bacon.
- If you’re out of bacon, feel free to swap in browned, crumbled sausage. Diced ham also works well.
More Keto Breakfast Recipes:
Along with these breakfast bites, here are some more low-carb breakfast recipes for those busy days:
- Sausage Balls
- Ham, Cheddar, and Jalapeno Bites
- Keto Bacon and Egg Crescent Rolls
- Keto Breakfast Casserole
- Baked Eggs
- 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!
- 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: Nutrition calculated per egg muffin so you can easily calculate your own serving size.
Amount Per Serving: Calories: 75Total Fat: 6gCholesterol: 43.1mgSodium: 97.4mgCarbohydrates: 1.4gNet Carbohydrates: 0.8gFiber: 0.6gSugar: 0.5gProtein: 3.6g