Keto Egg Muffins are one of my all time favorite on the go breakfast options, especially when I add bacon!
Fresh eggs, green onions, cream, cheese, and bacon are all baked into a muffin tin to give you the perfect portable healthy breakfast (or lunch) option!
I always struggle to eat healthy, and sticking keto diet can be tough when you are so busy. These low carb breakfast muffins are the perfect answer to that! Make them in advance for the week ahead and just microwave them on your way out the door!
I love customizing these keto egg muffins with things like spinach, feta cheese, and of course my non-guilty pleasure – BACON! These bacon egg muffins are the perfect answer to your keto mornings!
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! 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!
Start by combining your eggs, heavy cream, dry mustard powder, and pepper. Whisk this mixture until it is well combined. The cream will help fluff up the eggs, creating a fluffier keto egg muffin that isn’t as dense.
Grease your muffin tin very well with cooking spray or olive oil. You don’t want your bacon egg muffins to stick! Next, create your muffins by dividing the bacon, cheese, and green onions throughout the cups.
Then, pour your egg mixture evenly throughout the cups. Bake your keto egg muffins in a 375 degree F oven for 20-25 minutes or until your eggs are set. They’ll puff up nice and big and will sink down a bit once they cool.
Serve immediately or allow them to cook and refrigerate them for up to 5 days.
Can You Freeze Egg Muffins?
To reheat your keto egg muffins, place them in the microwave for 30-45 seconds from fresh or 1-1 ½ minutes from frozen. Enjoy!
Short answer, you sure can! I love making keto egg muffins in advance and freezing them for up to a month in advance.
Allow your bacon egg muffins to cool completely before you freeze them. Place them in a freezer bag and label it before you freeze them.
When you reheat low carb egg muffins, you will need a little bit longer than if they are fresh.
Follow Easy Low Carb on Pinterest for more great recipe ideas!
Naturally low carb and delicious, these easy egg muffins are perfect for breakfast or a snack on the go!
- 12 eggs
- 1/3 cup heavy cream
- 1/2 teaspoon dry mustard powder
- black pepper to taste
- 2 tablespoons fresh parsley or fresh herbs
- 8 slices bacon cooked and crumbled
- 3.5 oz cheddar cheese shredded
- 2 green onions
- 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. Pour eggs overtop.
- Bake 20-25 minutes or until set.
REPIN This Easy Keto Breakfast Recipe
How many muffins do you consider a serving?
2 muffins is one serving.
It says there are 12 servings. I would say 1
So glad you loved them Marcella, we couldn’t just have one either!
Could you make these with diced ham instead of bacon? If so, how much would you use? A 1/2 cup or 1 cup maybe?
I have only tried this recipe as written, but ham sounds delicious. I would use 1 cup of diced ham.
I make them with everything. You can switch out the proteins or remove them. I add garlic to
Mine.
Yum, LOVE garlic! Great idea Shari!
Are these Texas muffin trays or normal patty trays
These are regular muffin tins Di. Enjoy!
We decided to make these with what we had on hand:
Used extra large eggs-made 18 muffins. We made them with diced ham and spinach. Added chopped up tomato to just three of them-wish I’d done more. Used 2% milk, didn’t have cream. Added 1/4 tsp. each garlic and onion powder (didn’t have green onions or dry mustard.)
Delicious!!
Already thinking about other add-ins like mushrooms, sausage, artichoke hearts, jalapeños…
These are so great and versatile Karin. I’m so happy to hear you love them!
I make those with diced ham, often.
I use the red silicone muffin pans. The muffins slide out easily. No greasing required.
Great idea Patricia! Thank you for sharing.
To freeze them, do you do it before or after baking them?
Prepare your bacon egg muffins and allow them to cool completely before you freeze them. Place them in a freezer bag. To reheat your keto egg muffins, place them in the microwave for 1-1 ½ minutes from frozen. Enjoy Julia!
I’ve just put these in the oven. In Australia we must have bigger rashers of bacon I only needed to use three, though did not cook them prior to putting into tins and only needed 11 x 60 gm eggs.
Thank you for sharing Cheryl! Enjoy!
Did I see 12 eggs on the recipe? Is that correct?
Yes, this recipe uses 12 eggs. Enjoy Uvi!
Are these gluten free?
So long as you confirm that none of the ingredients contain gluten, you should be good. Occasionally, spices and cheese (pre-shredded) may contain gluten. Always best to check each ingredient. Enjoy Michelle!
Great to have pre-prepared foods on this Keto lifestyle. Thanks so much. Great for kids too.
You’re welcome Diane! Glad to hear you and your kids love these!