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    Home / Recipes / Keto Breakfasts

    Bacon Egg Muffins (Keto, Low Carb, Gluten Free)

    By Lisa MarcAurele · Jul 6, 2020 · 56 Comments

    8.4K shares
    Jump to Recipe
    Low carb egg muffins wrapped in bacon

    An easy keto breakfast idea to make your life easier on busy days. Try these 3-ingredient low carb bacon egg muffins for a quick low carb meal on the go!

    Low carb bacon egg muffins on platter and plate
    Article Index
    • Low Carb Bacon Egg Muffins
    • How to make keto egg muffins with bacon
    • Can you freeze bacon and egg muffins?
    • Making a large batch for a crowd
    • Other Recipes to Try
    • Kitchen Tools Used
    • Recipe

    Low Carb Bacon Egg Muffins

    The holiday season is always the busiest time of the year for me. It can really be overwhelming. That's why I'm always looking for ways to cut down my time on food prep with quick low carb recipes like my sausage egg casserole.

    I often pre-make meals ahead on the weekend to free up time during the week. Since I leave super early in the morning for work, breakfast is a meal I have little time for.

    These low carb  bacon egg muffins are something I have been making for years. They are perfect to make ahead and take along to work each morning. And they are one of the easiest grab and go breakfast ideas!

    Not only do these save me time during the week, they are really simple to whip up on the weekends. And, they only require three basic ingredients!

    How to make keto egg muffins with bacon

    Baking bacon on racks for keto egg muffins

    Breakfast egg muffins are a cinch to make! And they are low carb, keto-friendly, and gluten free. And each one is only 1g of carb. So this recipe should be included on your list of keto breakfast ideas!

    Even if you add in some veggies, the muffins should still be well under 5 grams of net carbs. First, you’ll want to pre-cook the bacon so it’s fully cooked without overcooking the eggs.

    Baking bacon is the best method to use because the strips keep their shape and you don’t have to watch over the stove top. For these bacon egg muffins, I place the bacon strips on racks over baking pans. Then they are baked at 400°F for 10-12 minutes.

    The bacon is removed before it gets crisp and then the oven is reduced to a temperature of 350°F. Each slice of bacon is then wrapped along the sides of each cup in a muffin pan. Since the recipe makes 12 muffins cups, you’ll need a 12 cup pan.

    I use one egg per muffin so to make a dozen of these keto egg muffins, you’ll need a whole carton of eggs. You could bake the eggs whole if you’d like, but I prefer beating them up first for more of a low carb frittata muffin. And then I add in some salt and pepper along with some grated cheddar cheese. Sometimes, I’ll add in a little chopped green onions too.

    Because of the bacon grease, the muffin cups shouldn’t need to be sprayed. But if needed, some non stick cooking spray can be used before the egg mixture is added.

    Process shots for assembling and baking the bacon wrapped egg cups

    Can you freeze bacon and egg muffins?

    You can make these low carb breakfast muffins in advanced and store them in the refrigerator or freezer. Then, you'll just need to reheat them in the microwave before serving. Or you can reheat them in a low temperature oven if serving a lot at once.

    These bacon wrapped egg cups are one of my essential recipes when I’m doing keto meal prep. I like to keep a batch in the freezer for an easy way to have breakfast ready fast so I can get out of the kitchen quickly. And they are super portable to throw in a cooler bag or eat on the way to work.

    low carb bacon egg cups cooling on a rack

    Making a large batch for a crowd

    The recipe makes one dozen low carb egg muffins wrapped in bacon. But, you can easily double or triple the recipe depending on the number of servings you need.

    You'll just need to make sure you have enough muffin tins to bake them in. And, you'll need to fit them all in your oven. My oven easily fits three muffin tin pans.

    These low carb bacon egg cups are perfect to prepare in advance when you have overnight guests or family. That way you can spend more time with them in the morning instead of making breakfast.

    Having breakfast already prepared will save you tons of time. And, you'll be able to sleep in longer because your first meal is ready to go!

    Even if you guests aren't following the low carb way of eating, they will appreciate these tasty bacon egg muffins. Eggs with cheese and bacon are always a welcomed way to start the day.

    If you decide to make these up fresh in the morning, the preparation does go quick. There's also no standing at the stove as everything is baked in the oven. Plus, it's faster than going through a drive-through to get a Sonic keto breakfast!

    low carb breakfast muffins on platter and plate

    Other Recipes to Try

    Like most people that live a low carb lifestyle, I go through a lot of bacon. So I like to keep a stash of nitrate-free and sugar-free bacon in the freezer. These low carb egg muffins are just one of the many recipes I like to make.

    Need a few more low carb recipe ideas for breakfast using the bacon? Check out some of my other favorites:

    • Broccoli Bacon Egg Casserole
    • Bacon Egg and Cheese Muffins
    • Low Carb Bacon Cheeseburger Casserole
    • Bacon Wrapped Chicken Tenders
    • Ham and Cheese Breakfast Casserole
    fork split low carb breakfast egg muffin

    Kitchen Tools Used

    To make these simple bacon and cheese egg muffins, I used the following kitchen tools:

    • Muffin Pan
    • Whisk

    Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

    Recipe

    Low carb egg muffins wrapped in bacon

    Low Carb Bacon Egg Muffins (Keto)

    4.80 from 5 votes
    Need an easy keto breakfast idea to make your life easier? Try these 3-ingredient low carb bacon egg cups.
    Prep Time:5 mins
    Cook Time:37 mins
    Total Time:42 mins
    Course: Breakfast
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 12 people
    Calories: 301

    Video

    Ingredients

    • 12 slices bacon
    • 12 large eggs
    • 8 ounces cheddar cheese grated

    Instructions

    • Place bacon on wire racks over a rimmed baking pan.
    • Bake bacon in 400°F oven for 10-12 minutes. Bacon should be taken out before getting crisp.
    • Spray muffin tins with non-stick spray if needed. Line each tin with bacon.
    • Whisk eggs in medium mixing bowl. Stir in grated cheese.
    • Divide egg mixture between muffin tins.
    • Bake for about 25 minutes at 350°F or until eggs are set.
    • Remove muffins from tins. Serve warm.

    Notes

    The eggs can be added whole if desired, placing 1 egg in each cup. This results in a baked egg style cup versus a frittata.
    Additional ingredients can be added. Try some of the following low carb vegetables:
    • Chopped Broccoli
    • Wilted Spinach
    • Chopped Asparagus
    Mushrooms can be added too and the cheese can be changed to another variety.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 1g | Calories: 301 | Carbohydrates: 1g | Protein: 21.5g | Fat: 23.1g | Saturated Fat: 9.4g | Cholesterol: 237mg | Sodium: 842mg

    Additional Info

    Net Carbs: 1 g | % Carbs: 1.3 % | % Protein: 28.9 % | % Fat: 69.8 % | SmartPoints: 10
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 301
        [carbohydrates] => 1
        [protein] => 21.5
        [fat] => 23.1
        [saturated_fat] => 9.4
        [cholesterol] => 237
        [sodium] => 842
    )
    

    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.

    Post updated in March 2019. Originally published in November 2016.

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    Reader Interactions

    Comments

      « Previous 1 2
    1. Gladys

      January 08, 2022 at 9:41 am

      My Texas Rescue chihuahua, Mariposa, loves Bacon, Egg and Danish Blue Cheese with red pepper flakes! Funny, she doesn’t love the ????????Canadian ????????cheddars too mild for her! She loves flavour! Oh, yes, she eats keto and is much healthier than when I first received her. She does shed her fur at all.

      Stay safe????
      I just received my third????????????shot yesterday.
      Everything is shut down. Covid is every where ????????????????????????????
      Oh, I love the same combo with blue cheese as she does!
      Gladys,????
      Toronto, Canada????????

      Reply
    2. kazy

      January 28, 2021 at 12:39 am

      4 stars
      This was interesting. I will definitely try it again. Next time as a whole egg. I did the scramble and I thought it came out a bit overdone, a bit dry. Next time I'll try 20 mins instead. It also needed some salt and pepper. Thanks for sharing.

      Reply
    3. kazy

      January 27, 2021 at 2:38 pm

      If I want to add a whole egg, would the temperature and the time in the oven still be the same or is there an adjustment?
      Thanks.

      Reply
      • Lisa MarcAurele

        January 27, 2021 at 3:45 pm

        I'd say about the same but may need a little more cooking time.

        Reply
    4. Julie Gutierrez

      June 26, 2020 at 7:31 am

      Love these! What about adding Salsa? Love salsa on my omeletes. And it's low carb as well. Thanks for the recipe!

      Reply
      • Lisa MarcAurele

        June 26, 2020 at 10:38 am

        Salsa is a great addition for spicing up these egg muffins!

        Reply
    5. Linda

      March 03, 2020 at 8:22 pm

      Can I reheat them in an airfryer out of the freezer

      Reply
      • Lisa MarcAurele

        March 04, 2020 at 7:24 am

        The muffins can be reheated in an air fryer too.

        Reply
    6. Carol Paez

      February 29, 2020 at 6:48 pm

      How long will they keep in refrigerator. If frozen, any special thawing, reheating instructions?

      Reply
      • Lisa MarcAurele

        March 01, 2020 at 9:49 am

        They are fine for at least a week in the fridge. I freeze for up to 3 months and thaw before using. To reheat, I put it in a toaster oven.

        Reply
    7. Eye

      January 18, 2020 at 12:41 pm

      My calorie take on this recipe came out to be 340 and 26grams of protein and 26 grams of fat and 1 carb for 2 muffins. I used oscar mayers natural smoke uncured bacon(2slices is 1serving for 90cals) and simple truth large brown eggs (2eggs 70cal each) and kroger mild shredded cheddar cheese(.25 cup is 110 cals)...not sure why my 2 muffins is close to your 1muffin call count

      Reply
      • Lisa MarcAurele

        February 10, 2020 at 10:07 am

        Calculations can vary based on the specific product used.

        Reply
    8. Megan

      September 10, 2019 at 5:04 pm

      Could you substitute eggs whites and use turkey bacon for fewer calories?

      Reply
      • Lisa MarcAurele

        September 10, 2019 at 9:49 pm

        Absolutely! I don't see any reason why you couldn't.

        Reply
    9. Jacqueline Doty

      April 13, 2019 at 7:44 pm

      5 stars
      I have not tried making these yet, but definitely will. However I was wondering if you could use Chicken bacon instead of pork bacon for lesser calorie outcome?

      Reply
      • Lisa MarcAurele

        April 14, 2019 at 6:38 am

        I don't see why not.

        Reply
    « Previous 1 2

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