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.