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Keto Bacon and Egg Muffins

A stack of golden brown Keto Bacon and Egg Muffins with visible bacon pieces on a white plate.
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Make these simple, savory bacon and egg muffins for a quick, low-carb breakfast perfect for meal prepping.

Ingredients

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  • 10 slices bacon, cooked and crumbled
  • 12 large eggs
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese (optional)
  • 1 tablespoon chopped chives (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup standard muffin tin well or use silicone liners.
  2. Distribute the crumbled cooked bacon evenly among the 12 muffin cups.
  3. In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
  4. Pour the egg mixture over the bacon in each muffin cup, filling each cup about three-quarters full.
  5. If using, sprinkle the shredded cheese and chopped chives over the top of the egg mixture in each cup.
  6. Bake for 18 to 22 minutes, or until the eggs are set and lightly golden brown.
  7. Let the muffins cool in the tin for 5 minutes before carefully removing them.

Notes

  • For easy removal, use silicone muffin liners or ensure you grease the tin thoroughly with non-stick spray or butter.
  • You can substitute bacon with cooked sausage or ham for variety.
  • For make-ahead storage, cool the muffins completely, then store them in an airtight container in the refrigerator for up to 4 days.
  • Reheat individual muffins in the microwave for 30 to 45 seconds until warmed through.

Nutrition

Find it online: https://cookerykings.com/keto-bacon-and-egg-muffins-recipe/