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These Keto Bacon and Cheddar Egg Muffins are savory, portable egg cups loaded with crispy bacon and melted cheddar, baked right in a muffin tin for the ultimate grab-and-go breakfast. Naturally low-carb and high in protein, they're perfect for batch-cooking a week's worth of mornings in one go.
Prep Time
10 min
Per serving
210kcal
Calories
15g
Protein
2g
Carbs
16g
Fat
Cook Time
20 min
Servings
6 people
Difficulty
easy
1g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 180°C (350°F) and grease a 12-cup muffin tin well, or line with silicone muffin liners.
Cook the chopped bacon in a skillet over medium heat for 5-6 minutes, until crispy. Drain on paper towels.
In a large bowl, whisk the eggs with the milk, garlic powder, onion powder, salt, and black pepper until well combined.
Divide the cooked bacon and shredded cheddar cheese evenly among the muffin cups.
Pour the egg mixture evenly over the bacon and cheese in each cup, filling about three-quarters full.
Bake for 18-20 minutes, until the egg muffins are puffed, golden, and a toothpick inserted in the center comes out clean.
Let cool in the tin for 5 minutes before running a knife around the edges and popping them out.
Serve warm, or cool completely and store for meal prep.
Grease the Tin Well: Egg muffins can stick stubbornly to the pan, so use a generous amount of oil or butter, or silicone liners, for easy release. Don't Overfill the Cups: Egg muffins puff up significantly while baking, so filling them about three-quarters full prevents overflow. Cool Completely Before Storing: Letting the muffins cool fully before refrigerating prevents condensation, which can make them soggy in storage.
Stored in an airtight container, they stay fresh for up to 5 days in the refrigerator, making them a great option for weekly meal prep.
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