Make these easy bacon egg muffins for a delicious, protein packed way to begin the day.
Fresh eggs, green onions, cream, cheddar cheese, and bacon are all baked in muffin form for a perfectly portable breakfast, lunch, or snack option.
Fuel Up With Bacon Egg Muffins
- Made with simple, yet wholesome ingredients like eggs, heavy cream and mustard powder, these portions are extra tasty.
- Customize the ingredients to your hearts desire with this versatile recipe.
- Make bacon and egg muffins ahead of time and freeze for a real time saving breakfast option on the go.
- Packed with protein, these keto egg muffins are the perfect way to provide energy to help you through the day.
Egg-cellent Ingredients
Eggs: Try to use fresh eggs for this recipe. They are not only delicious, but packed with protein.
Meat: Crumbled and crispy bacon is perfect in this recipe. Feel free to add in, or substitute with diced ham or crumbled sausage.
Cheese: Shredded cheddar cheese is delicious, but don’t let that stop you from replacing with the type you love most. Try adding feta cheese or mozzarella, even a spicy Tex-Mex blend would be tasty.
Veggies: Green onions add color and flavor, but you can add other veggies. Try some spinach, bell peppers, or mushrooms. Even jalapeños would add a spicy kick.
Bacon-It Your Own
No muffin tin? Pour this recipe for keto egg muffins into a baking dish to cook, then simply slice for an easy breakfast or snack.
Make this a vegetarian option and omit the meat altogether and bump up the veggies.
Serve as a quick grab and go treat, or as a delicious brunch option. Serve over a chaffle and top with salsa, guacamole, or sour cream for a tasty meal anytime.
How To Make Bacon Egg Muffins
- Combine eggs, heavy cream, dry mustard powder, and pepper (see recipe below).
- Grease muffin tin. Divide the bacon, cheese, and green onions throughout the cups and pour egg mixture on top.
- Bake muffins until eggs are set. Serve.
Pro Pointers
- Don’t skimp on the heavy cream. It will help create a fluffy keto egg muffin that is not dense.
- Whisk the egg mixture well for a nice, light texture. The egg muffins will puff up big when cooking, but will sink down a bit once they cool.
- Batch cook this easy recipe for a quick weekday breakfast option, or an energy packed snack on the go.
Super Storage Ideas
Refrigerate any cooled leftovers for up to 4 days in an airtight container.
You can freeze cooled egg muffins. Set on a parchment lined pan, freeze until solid, then store in a zippered freezer bag to ensure they will not stick together. Alternately, wrap each cooled muffin in plastic wrap, then place in the freezer bag.
Enjoy these bacon egg muffins cold, or reheat in the microwave for about 30-45 seconds from fresh or 1-1 ½ minutes from frozen.
Easy Egg Recipes!
Did you like this recipe for Bacon Egg Muffins? Be sure to leave a comment and rating below.
Bacon Egg Muffins
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
- 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.
Notes
- Store leftover in the refrigerator for up to 4 days or in the freezer for up to one month.
- Frozen bacon egg muffins make the perfect quick breakfast or protein snack. Just pop one in the microwave for 1-1 ½ minutes or so and enjoy.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©Easy Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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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.
You should invest in the silicone muffin trays, they are well worth ten cost. So much easier that traditional muffin tins.
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!
Question. I just found this recipe on Pinterest. I want to use sausage instead of bacon. How much would I use?
Use about ½ cup. Enjoy Gail!
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.
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!
That’s so sweet of you Heather! I am glad he enjoyed them, sounds like a pretty yummy birthday treat 🙂
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” 🙂
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 Amazon.com. 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.
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.
You’re so very welcome Viola! So happy to hear!
Super delicious and a nice easy recipe
So happy to hear that you enjoyed these egg muffins Helle!
Making these today – they look delish! What other herbs could I use besides parsley? I’m not a fan of it…thanks!
Depending on the other ingredients you use dill or cilantro would be good substitutes.
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?
Hi Sarah, I have only made this recipe as listed but I imagine it would be similar to our crustless quiche recipe. If you do attempt it as a casserole, you will have to let us know how it turns out!
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 net carb for 2 muffins ?
Hi Lisa, it is per serving. So per egg muffin.
Could you mix in pico de Gallo got this??
Sure, that sounds like a delicious idea Jamie.
Can these be made in a convection oven
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!
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.
These are so tasty and perfect when you are in a hurry! I was so impressed.
Thank you! Always need more ideas.
Just made these and loved them. I used ramekins because I don’t have a muffin pan. Next time, because on the keto diet I miss things like bread, I might add a bit of coconut flour to the eggs (keto friendly), and make them even a bit more like a regular muffin vs an egg dish. Do you think that will work ok?
I have not tried so I can’t say for sure but I would love to hear how it turns out for you!