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.
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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 about 25-30 minutes or until they 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!
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Keto Breakfast Muffins
Video
Ingredients
- ⅔ cup cottage cheese
- ½ cup grated parmesan cheese
- ¼ cup coconut flour
- ⅔ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 tablespoons water
- 5 eggs beaten
- 3 strips no sugar bacon cooked until crisp, fat blotted with paper towel, then crumbled
- ½ cup cheddar cheese shredded
Instructions
- 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.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes 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.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: August 23, 2010... Last Updated: April 9, 2020
Terry
The introduction says to bake at 400 F. The recipe says 350 F. Which baking temperature is correct?
Lisa MarcAurele
It's 350°F
Martine Couture
So so good and satisfying!
I tweeted my second batch by lining my cups with Mr. Tortilla wraps...
Clau Delgadillo
Thank you very much, your recipes are very delicious thanks for sharing
Lisa MarcAurele
You're welcome. Enjoy these cottage cheese muffins!
BJ
For a one/two person household, it is so difficult to divide up ingredients for this delicious recipe. Does it freeze well?
Lisa MarcAurele
These muffins do freeze well if you want to store the leftovers in the freezer. They should keep frozen for at least 3 months.
Diane
What can I substitute the coconut flour with? I hate the taste of that stuff.
Lisa MarcAurele
You could try using oat fiber or additional almond flour.
DOREEN S Shallow
Thank you, Lisa, so much. I use this delicious waffle recipe to make buns for my burgers, and I say they were amazing. I had to use 2 tablespoons and 1/2 tablespoon instead to have fluffier waffles.
Lisa MarcAurele
Doreen, this is a muffin recipe. Are you using these to make buns or are you using one of the waffle recipes?
Glenda
What a simple and tasty start to the day! I'm always looking for quick breakfast ideas. These look yummy!
Vickie Johnson
made these yummy Muffins again yesterday and added 1/4 tsp chilli powder, 1/2 tsp cumin and 1/4 cup chopped black olives wow they're sensational!
Vickie Johnson
I just made these Breakfast Muffins so yummy, next time I will experiment with some chilli and cumin or mixed herbs
Sharon
5 Stars!! These taste so good. I was a added some green onion and pepper. Will definitely make these on a regular basis.
TerryF
These had a great texture and taste, but I found them really salty. Next time I would not add the salt as there is plenty already in the cheese and bacon. Thanks for the recipe!
Oksana Voskresenskaya
Made them today. The taste is and the texture. But they all stuck to the parchment paper muffin cups. Which ones do you use so they do not stick to them?
Lisa MarcAurele
I use silicone cupcake liners as they work much better than parchment paper and are reusable.
LindaHC
Just made these this morning and they are fantastic!! I added 2-3 Tbls. of chopped green onion, microwaved in 1 Tbls. butter, in bottom of bowl before mixing all the ingredients in. Otherwise I followed the recipe as written. They were perfect. I can't wait to try them with different seasonings and cheeses. Thanks for the recipe!!
Laurel Lovelace
Regarding the Parmesan cheese. Is that the heavy powdered kind, or the light fluffy microplaned kind, or the coarsely grated kind....? Pretty big difference between them. Thanks
Lisa MarcAurele
I use the shredded kind which I believe is what you are referring to as coarsely grated.
Sue
Can I use all Almond Flour??
Lisa MarcAurele
For this recipe, it should be okay, but texture won't be as spongy.
Angela
Can I make this without the muffin pan? Bake it in a 9 × 9 or 8 × 8 bakeware? And then cut them into squares or slices? Depending on if it's a square pan or Round? And if so how would I calculate the carbs or would they remain the same?
Lisa MarcAurele
The carbs would remain the same if you cut them into 12 slices which is what the nutritional data is based off of. Any pan should work as long as you adjust baking time.