Low carb bacon egg and cheese muffins

Bacon Egg and Cheese Muffins

Course: Breakfast
Cuisine: American
Keyword: low carb breakfast muffins, low carb breakfast recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 muffins
Calories: 197kcal
Author: Lisa MarcAurele
These tasty low carb bacon egg and cheese muffins can be made ahead for a week of breakfasts on the go. Much healthier than the fast food chain sandwiches.
Print Recipe


  • 2/3 cup cottage cheese
  • 1/2 cup grated parmesan cheese
  • 1/4 cup coconut flour
  • 2/3 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons water
  • 5 eggs beaten
  • 3 strips no sugar bacon cooked until crisp, fat blotted with paper towel, then crumbled
  • 1/2 cup cheddar cheese shredded


  • Preheat oven to 400 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 1/2 to 3/4 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.


Serving: 1muffin | Calories: 197kcal | Carbohydrates: 4g | Protein: 15g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 100mg | Sodium: 600mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Vitamin A: 300IU | Calcium: 280mg | Iron: 1.1mg

Additional Info

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