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.
© Easy Low Carb.com
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
- 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.
Nutrition
REPIN This Easy Keto Breakfast Recipe
DiB says
How many muffins do you consider a serving?
Easy Low Carb B says
2 muffins is one serving.
Marcella says
It says there are 12 servings. I would say 1
Easy Low Carb B says
So glad you loved them Marcella, we couldn’t just have one either!
Jennie Kidd says
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?
Easy Low Carb B says
I have only tried this recipe as written, but ham sounds delicious. I would use 1 cup of diced ham.
Shari says
I make them with everything. You can switch out the proteins or remove them. I add garlic to
Mine.
Easy Low Carb CH says
Yum, LOVE garlic! Great idea Shari!
Di Sanderson says
Are these Texas muffin trays or normal patty trays
Easy Low Carb CH says
These are regular muffin tins Di. Enjoy!
Karin says
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…
Easy Low Carb CH says
These are so great and versatile Karin. I’m so happy to hear you love them!
Patricia says
I make those with diced ham, often.
I use the red silicone muffin pans. The muffins slide out easily. No greasing required.
Easy Low Carb CH says
Great idea Patricia! Thank you for sharing.
suzanne davidson says
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.
Whitney says
You should invest in the silicone muffin trays, they are well worth ten cost. So much easier that traditional muffin tins.
Delia says
I agree! Much easier to clean:)
Julia Boulton says
To freeze them, do you do it before or after baking them?
Easy Low Carb CH says
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!
Cheryl says
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.
Easy Low Carb CH says
Thank you for sharing Cheryl! Enjoy!
Uvi says
Did I see 12 eggs on the recipe? Is that correct?
Easy Low Carb CH says
Yes, this recipe uses 12 eggs. Enjoy Uvi!
Michelle Feurer says
Are these gluten free?
Easy Low Carb CH says
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!
Lissa says
Can you make these in mini muffin tins?
Would you reduce heat or cook time?
Easy Low Carb CH says
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!
Diane says
Great to have pre-prepared foods on this Keto lifestyle. Thanks so much. Great for kids too.
Easy Low Carb SN says
You’re welcome Diane! Glad to hear you and your kids love these!
Berkeley says
If you don’t freeze these – about how long will they last?
Easy Low Carb CH says
These will last in the fridge for about 5 days Berkeley. Enjoy!
KookinKathy says
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!!!!
Easy Low Carb SN says
Great substitutions Kathy! That sounds delicious.
Robin Overmeyer says
Delicious! I added mushrooms, red peppers, which I cooked separately, and tomatoes.
Thank you for sharing and comments were helpful too! ❤️❤️
Easy Low Carb SN says
Those additions sound delicious Robin! Glad you enjoyed it!
Donna says
Hi I’m from uk can you use skimmed milk or semi skimmed milk instead of cream?
Easy Low Carb SN says
Donna, we’ve only made this recipe with cream. If you try making this recipe with skimmed milk let us know!
Kellie says
I’m making about 80 of these 4 a Brunch… Can these be warmed up all together in the oven!!
Easy Low Carb SN says
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!
Nancy says
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 !!
Easy Low Carb SN says
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!
Julie says
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.
Easy Low Carb SN says
That sounds delicious Julie! Great substitutions.
Bev says
Can we use egg beaters,how much?
Easy Low Carb SN says
We not tried this recipe using egg beaters but you should be able to use it! Let us know how it turns out Bev.
Chrissy says
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?
Easy Low Carb SN says
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.
Daryl says
I love this recipe. The last time I made it was with sausage crumbles and I’m trying bacon this time!
Easy Low Carb SN says
That sounds delicious Daryl! Let us know what you think of the bacon version.
Daryl says
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.
Easy Low Carb CH says
Love love the versatility of this recipe too Daryl. Enjoy!
Jamie says
These are super easy and I make a batch every Sunday for quick breakfast on my way to work. So good and so filling!
Easy Low Carb SN says
So happy to hear that Jamie! I do the same thing. So handy to have a batch of these ready for busy mornings!
Lia says
Is the nutrition facts for one muffin or two?
Easy Low Carb SN says
Hi Lia, we have updated the nutrition information to be for one muffin.
Tracy says
I thought the flavor is just okay. It might need pepper and salt?
Easy Low Carb SN says
You could definitely add salt and pepper to spice it up Tracy!
Jacqueline says
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.
Easy Low Carb SN says
So happy to hear these were a hit with your family, Jacqueline!
judi sommer says
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.
Easy Low Carb SN says
Oh boy, that will be so delicious Judi. Great idea!
Tiana says
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?
Easy Low Carb SN says
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.
heather says
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!
Easy Low Carb SN says
That’s so sweet of you Heather! I am glad he enjoyed them, sounds like a pretty yummy birthday treat 🙂
Lea Vaz says
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” 🙂
Sandy W. says
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.