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!
When I don’t have time to enjoy a Denver Omelet or a slice of Spinach Cheese Egg Bake at home, I love to grab one of these portable breakfasts out of the freezer! It makes it easy to eat keto, even on busy mornings.
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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!
- 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.
- Grease muffin tin very well with cooking spray or olive oil. You don’t want your bacon egg muffins to stick!
- Divide the bacon, cheese, and green onions throughout the cups and pour egg mixture on top.
- 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.
Delicious Breakfast Recipes
- Crustless Ham and Cheese Quiche (Keto) – savory perfection!
- Denver Omelet – ready in 25 mins
- Spinach Cheese Egg Bake – versatile & budget friendly!
- Perfect Hard Boiled Eggs – just 2 ingredients
Bacon Egg Muffins (Keto)
Ingredients
- 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
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
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.
I just made your muffins…great idea for quick on the go breakfast. The only thing I would suggest is to use muffin cup parchment paper…even though I greased my pans but everything at the bottom stuck so I now have to scrape my tin. The muffins are very tasty…that was the only downside is the excessive cleaning afterwards.
I agree! Much easier to clean:)
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 1/2 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!
Can you make these in mini muffin tins?
Would you reduce heat or cook time?
While I have only made the recipe as written, I think mini versions will work well. I’d check them at about 8 minutes, and bake until set. Let us know if you try as mini-muffins Lissa!
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!
If you don’t freeze these – about how long will they last?
These will last in the fridge for about 5 days Berkeley. Enjoy!
I made these, so yummy. I put Bacon, cheese, tomato, spinach, onion & garlic . I used 1% milk & 12 X Large Eggs. I got 24 muffins. They are soooooo delish!!!!
Great substitutions Kathy! That sounds delicious.
Delicious! I added mushrooms, red peppers, which I cooked separately, and tomatoes.
Thank you for sharing and comments were helpful too! ❤️❤️
Those additions sound delicious Robin! Glad you enjoyed it!
Hi I’m from uk can you use skimmed milk or semi skimmed milk instead of cream?
Donna, we’ve only made this recipe with cream. If you try making this recipe with skimmed milk let us know!
I’m making about 80 of these 4 a Brunch… Can these be warmed up all together in the oven!!
Wow! You are cooking up a storm Kellie, that’s awesome! You can warm them up all together in the oven. We have not tried with this quantity so you may want to allow a little extra time to ensure they are all warmed up!
It’s not a big deal…but you didn’t say what to do with the parsley in the directions.
Mine are baking in the oven as I write !!
Sorry about that Nancy, the recipe has been updated to reflect this. You sprinkle it on top of the veggies before pouring the eggs in the muffin tin. But you can also just sprinkle it on top for a delicious flavor boost too!
I made mine with cilantro instead of parsley. Used garlic and onion powder (didn’t have dry mustard). Served with a little salsa. Soooo good! They aren’t as pretty once they’ve been refrigerated, but still tasty.
That sounds delicious Julie! Great substitutions.
Can we use egg beaters,how much?
We not tried this recipe using egg beaters but you should be able to use it! Let us know how it turns out Bev.
Do you have to use heavy cream? I’m not doing keto and don’t want the fat. Can milk be used or split portions?
We have only made this recipe as listed Chrissy, but other readers have had great success with using 1% or 2% milk in place of the cream.
I love this recipe. The last time I made it was with sausage crumbles and I’m trying bacon this time!
That sounds delicious Daryl! Let us know what you think of the bacon version.
I’ve made these several times with bacon (bought in bulk from Costco) and they’re awesome! I’ve read some comments with variations and I’ll try some of these also.
Love love the versatility of this recipe too Daryl. Enjoy!
These are super easy and I make a batch every Sunday for quick breakfast on my way to work. So good and so filling!
So happy to hear that Jamie! I do the same thing. So handy to have a batch of these ready for busy mornings!
Is the nutrition facts for one muffin or two?
Hi Lia, we have updated the nutrition information to be for one muffin.
I thought the flavor is just okay. It might need pepper and salt?
You could definitely add salt and pepper to spice it up Tracy!
I made mine with mostly egg whites and only added 4 eggs, little 1% milk, pink himalayin salt, pepper, garlic powder, lots of chopped fresh spinach, cheddar and Parmesan cheese and bacon. Kids love them. Quick grab and go in the morning.
So happy to hear these were a hit with your family, Jacqueline!
Have made my shopping list and will mix Gruyere with the cheddar. Nice creamy mouth feel. Had it in Starbucks mini breakfast muffins. To die for.
Oh boy, that will be so delicious Judi. Great idea!
If you use a veggie like broccoli, does it need to be cooked first before putting into this recipe or wills it cook with the egg in the oven?
Hi Tiana, since you chop them up quite fine they should cook with the eggs. If you wanted them to be softer you could steam them slightly before adding to the muffin tins.