Loading...
Loading...
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.
0 reviews • 0.0 / 5 Average Rating
No reviews yet. Be the first to review this recipe!
More Like This
This Classic Pakistani Desi Masala Omelet packs beaten eggs with finely chopped onion, tomato, green chilies, and a punch of red chili powder for a spicy, home-style breakfast that's ready in minutes. A staple in Pakistani households, often paired with paratha or toast for a filling start to the day.
This Traditional Middle Eastern Shakshuka simmers eggs in a fragrant, spiced tomato and bell pepper sauce until the whites are just set and the yolks stay glossy and soft. A beloved communal breakfast across the Middle East and North Africa, best scooped up with warm pita straight from the pan.
This Indian Street Style Egg Bhurji scrambles eggs with a bold masala of onion, tomato, green chilies, and warming spices for a fiery, deeply savory breakfast inspired by Mumbai's bustling street food stalls. Quick to make and endlessly satisfying, it's typically served with pav (soft dinner rolls) or toast.
This Fluffy French Omelette with Fine Herbs is silky, pale yellow, and delicately soft in the center, made using the classic French technique of constant gentle stirring rather than letting the eggs set undisturbed. Finished with a mix of fresh chives, parsley, and tarragon, it's an elegant, restrained breakfast that lets simple ingredients shine.