These easy keto breakfast muffins with cottage cheese are a tasty, satisfying breakfast! You can make these low carb eggs and bacon muffins ahead of time and enjoy them all week.
Pre-made breakfast options are great when you don’t have time to cook in the morning.
Whether you plan to eat at home or take breakfast to work, it will be much healthier than going through the drive thru.
The good news is that there are plenty of tasty, easy options out there. These bacon, egg, and cheese muffins are one of my favorites!
Why use cottage cheese?
You may be surprised to see that the batter includes cottage cheese. This is my secret ingredient for perfect muffins.
In the past, I’ve tried keto breakfast muffins with almond flour that turned out dry. But cottage cheese muffins turn out perfectly soft and moist!
Add in the bacon, egg, and cheese, and you have yourself a super tasty, filling breakfast.
This recipe is simple to prep and can be made ahead of time for fast breakfasts during the week. Each of these bacon, egg, and cheese muffins is about 200 calories and 2 net carbs.
Grab one for a snack or two for a filling meal!
How to make muffins with eggs and bacon
This recipe is as simple as mixing together the ingredients and baking in the oven. You’re only a few steps from a full week of low carb breakfast muffins!
Before starting, you’ll want to cook up 3 strips of bacon until crispy. Make sure to blot them so the extra grease doesn’t affect the texture of the muffins.
Prep the batter
- In a mixing bowl, combine the cheeses, flours, baking powder, salt, water, and beaten eggs until well combined.
- Stir in the crumbled bacon and shredded cheddar.
Baking the batter
- Spray or grease the cups of a 12-muffin tray.
- Fill each muffin cup until about ½ to ¾ full.
- If you want, you can sprinkle extra cheddar cheese on top.
- Bake the muffins for 25-30 minutes at 400°F until the muffins are firm and lightly browned.
Now you have delicious keto breakfast muffins ready for the week!
How to store cottage cheese muffins
This recipe isn’t just easy to make. It’s also easy to store!
Simply place your bacon and egg muffins in an airtight container in the refrigerator. They should last for about a week.
When you’re ready to enjoy one, you can reheat, or eat it cold straight from the refrigerator. That’s what I usually do, and they’re delicious!
If you want your muffins to last longer, you can store them in the freezer instead.
Keto breakfast muffin variations
These egg, cheese, and bacon muffins can be enjoyed a few different ways.
- Different fillings: You could add veggies, use a different cheese, or try a different protein! One reader said that ham, mushrooms, and green onions turned out very tasty.
- Substitute cottage cheese: If you don’t have cottage cheese on hand, you could substitute for ricotta or cream cheese.
- Dinner rolls: To make a side for your main course, simply omit the bacon and you’ll have perfect dinner rolls. Or, keep the bacon, and they’ll be dinner rolls with a twist!
Have you tried any other low carb breakfast muffin keto recipes? Let us know in the comments below!
Other easy low carb breakfast recipes
Looking for more grab-and-go breakfasts that you can prep in advance? Check out a few of these favorites:
- Paleo Egg Casserole is packed with flavor and packed with healthy veggies!
- Almond Flour Keto Scones are bursting with cranberries and sweet orange flavor for a tasty grab-and-go breakfast.
- The Muesli Keto Cereal Recipe is a perfect paleo option that’s loaded with whole food ingredients and no added sugar.
- Banana Bread with Coconut Flour is delicious, low-carb, gluten-free, and perfect for any time of day!
- Fathead Dough with Coconut Flour makes a tasty low-carb version of a traditional bagel. They’re great with cream cheese!
Keto Breakfast Muffins
Recipe Video (Click on Image to Play)
- Preheat oven to 350°F. Spray or grease muffin cups.
- In mixing bowl, combine cottage cheese, parmesan cheese, coconut flour, almond meal, baking powder, salt, water, and beaten egg. Mix in crumbled bacon and cheddar cheese.
- Fill muffin cups ½ to ¾ full. Sprinkle muffin tops with additional shredded cheddar cheese, if desired. Bake 25 -30 minutes, until muffins are firm and lightly browned. Can be served hot or at room temperature.
Array ( [serving_size] => 1 [calories] => 197 [carbohydrates] => 4 [protein] => 15 [fat] => 14 [saturated_fat] => 6 [polyunsaturated_fat] => 1 [monounsaturated_fat] => 3 [cholesterol] => 100 [sodium] => 600 [potassium] => 84 [fiber] => 2 [sugar] => 1 [vitamin_a] => 300 [calcium] => 280 [iron] => 1.1 [serving_unit] => muffin )
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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First Published: August 23, 2010… Last Updated: April 9, 2020