Bacon Egg Muffins (Keto)
Bacon Egg Muffins
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My Favorite Additions
Sticking to a keto diet can be tough when you are so busy but these keto egg muffin cups are the perfect answer to that! Make them in advance for the week ahead and just microwave them on your way out the door! Keep it interesting by customizing them with all sorts of ingredients!
Veggies: spinach, bell peppers, mushrooms, or jalapeños for a spicy kick!
Cheese: Try adding or replacing the cheese with feta cheese or mozzarella
Meat: diced ham or crumbled sausage would be delicious too!
The additions of heavy cream and dried mustard powder really add a rich flavor to these keto bacon egg muffins that you won’t find in another egg muffin cup! Even my daughter and husband love grabbing themselves one of these on the way out the door for work and school. Score one for Mom!
How To Make Egg Muffins
Keto breakfast egg muffins with bacon are surprisingly simple to throw together at the start of the week. Whether you are making them for a weekend brunch or the week ahead, you don’t have your work cut out for you!
1 Combine eggs, heavy cream, dry mustard powder, and pepper (see recipe below). The cream will help fluff up the eggs, creating a fluffier keto egg muffin that isn’t as dense.
2 Grease muffin tin very well with cooking spray or olive oil. You don’t want your bacon egg muffins to stick!
3 Divide the bacon, cheese, and green onions throughout the cups and pour egg mixture on top.
4 Bake keto egg muffins until eggs are set. They’ll puff up nice and big and will sink down a bit once they cool.
Serve immediately or refrigerate for up to 5 days.
Can You Freeze Egg Muffins?
Short answer, you sure can! I love making this keto egg muffin recipe in advance and freezing them for up to a month.
To freeze allow your bacon egg muffins to cool completely. Place them in a freezer bag and label it before freezing.
To reheat keto egg muffins, place them in the microwave for 30-45 seconds from fresh or 1-1 ½ minutes from frozen.
When you reheat low carb egg muffins, you will need a little bit longer than if they are fresh.
Bacon Egg Muffins (Recipe)
Naturally low carb and delicious, these easy egg muffins are perfect for breakfast or a snack on the go!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Equipment
Ingredients
12 eggs
⅓ cup heavy cream
½ teaspoon dry mustard powder
black pepper to taste
2 tablespoons fresh parsley or fresh herbs
8 slices bacon cooked and crumbled
3 ½ oz cheddar cheese shredded
Instructions
Preheat oven to 375°F.
Combine eggs, cream, dry mustard, and pepper in a bowl. Whisk until well mixed.
Grease a muffin tin very well.
Divide cheese, bacon, and onions over the wells and sprinkle with parsley. Pour eggs overtop.
Bake 20-25 minutes or until set.
Nutrition
Calories: 181kcal | Carbohydrates: 1g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 191mg | Sodium: 214mg | Potassium: 112mg | Fiber: 0g | Sugar: 0g | Vitamin A: 500IU | Vitamin C: 1.2mg | Calcium: 91mg | Iron: 1mg
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