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.

a bite taken out of a Bacon Egg Muffin on a plate

© Easy Low

Bacon Egg Muffins

Follow Easy Low Carb on Pinterest for more great recipe ideas!

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! pouring eggs in tins for Bacon Egg Muffins

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.

puffy Bacon Egg Muffins in the tin

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

baked bacon egg muffins in the muffin tin
4.97 from 60 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Bacon Egg Muffins (Keto)

Naturally low carb and delicious, these easy egg muffins are perfect for breakfast or a snack on the go!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 egg muffins



  • 12 eggs
  • 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
  • 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 and sprinkle with parsley. Pour eggs overtop.
  • Bake 20-25 minutes or until set.
4.97 from 60 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

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

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American

REPIN This Easy Keto Breakfast Recipe

Bacon Egg Muffin closeup on a plate

Bacon Egg Muffin with a bite missing on a plate
Bacon Egg Muffins in the muffin tin and pouring eggs into the Bacon Egg Muffins


, ,

Recipes you'll love

About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
See more posts by Holly

latest & greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 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?

  2. 5 stars
    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.)
    Already thinking about other add-ins like mushrooms, sausage, artichoke hearts, jalapeños…

  3. I make those with diced ham, often.
    I use the red silicone muffin pans. The muffins slide out easily. No greasing required.

      1. 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.

        1. You should invest in the silicone muffin trays, they are well worth ten cost. So much easier that traditional muffin tins.

    1. 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!

  4. 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.

    1. 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!

    1. 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!

  5. 5 stars
    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!!!!

  6. Delicious! I added mushrooms, red peppers, which I cooked separately, and tomatoes.
    Thank you for sharing and comments were helpful too! ❤️❤️

    1. Donna, we’ve only made this recipe with cream. If you try making this recipe with skimmed milk let us know!

      1. Question. I just found this recipe on Pinterest. I want to use sausage instead of bacon. How much would I use?

    1. 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!

    2. 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 !!

      1. 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!

  7. 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.

    1. We not tried this recipe using egg beaters but you should be able to use it! Let us know how it turns out Bev.

  8. 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?

    1. 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.

      1. 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.

  9. These are super easy and I make a batch every Sunday for quick breakfast on my way to work. So good and so filling!

    1. So happy to hear that Jamie! I do the same thing. So handy to have a batch of these ready for busy mornings!

  10. 4 stars
    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.

  11. 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.

  12. 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?

    1. 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.

  13. Just made this for my husband’s birthday as a treat! I halved the recipe, used half and half instead of the cream, and substituted andouille sausage for the bacon…. unfortunately I hate eggs, so it was all for him, but he loved it and it got a big thumbs up! Thanks for the recipe!

    1. That’s so sweet of you Heather! I am glad he enjoyed them, sounds like a pretty yummy birthday treat 🙂

  14. These were great. I figured I would use cupcake paper cup and I do not recommend it ! LOL They would not come out and I could only eat the “middle” 🙂

    1. Lea Vaz:
      Did you try spraying the cupcake pan with olive or “Pam”, which also has an olive oil spray.
      I have also used parchment cupcake liners with success. They are available at The craft store called “Michael’s” also may have them. Give them a jingle on the phone before going there to ask if they have them.
      No matter where these are purchased, they will be more expensive than regular paper liners.
      Hope this helps. Good luck.

      Sandy W.

  15. 5 stars
    These are wonderful. I’m so tired of two fried eggs and two strips of bacon each morning for breakfast. I love that you can make these ahead of time. The flavor is great. I can see that they are very versatile as long as I keep the ingredients low carb. Thanks for sharing.

  16. Making these today – they look delish! What other herbs could I use besides parsley? I’m not a fan of it…thanks!

  17. Could you double this recipe in a casserole dish, if making for a lot of people? Any tips on how long to bake it as a casserole?

    1. 5 stars
      This is now my go to recipe! They are so quick and easy to make! I find that I easily get 18 regular sized egg cups from this recipe. My husband likes them with diced ham and cheese. I add cream cheese cubes to mine and sometimes crumbled sausage. I’ll make them on the weekend so that way we have a quick healthy breakfast to eat on the way to work during the week and aren’t tempted to stop for unhealthy fast food breakfast! I LOVE THIS RECIPE!!!

    1. I haven’t tried it so I can’t say for sure, but that should work just fine. If you try it I would love to hear how it turns out!

  18. Wow! Lush. I didn’t put any onions in, but added red pesto to my eggs and cream. I also used sour cream, as that’s all I jad in the fridge. They smell delicious and are enormous.