Keto Bacon Egg Muffins are low in carbs and high in protein and packed with tons of bacon, cheese and sausage. The perfect muffin tin eggs, these Keto Bacon Egg Muffins are fun to make, super tasty and the best easy low-carb keto breakfast on the go.
I am just a girl standing in front of any and all carbs and wishing they were all healthy. However, whether you are a fan of low-carb keto breakfast recipes or just looking for a healthy breakfast alternative, these Keto Bacon Egg Muffins are a hit with EVERYONE! First, these yummy egg muffin cups are completely customizable but these Keto Bacon Egg Muffins are my favorite easy breakfast on the go because they are packed with loads of A) Bacon B) Sausage and C) Cheese. Um… yes, please!!! Second, these breakfast egg muffs are so easy to make! When I say it only takes a few minutes to whip these up and get them in oven, I mean it. And third, these are such a great make ahead breakfast idea. Bake these little eggies on Sunday and you have a delicious easy keto breakfast ready for you every morning for the rest of the week. #winning
WHY KETO BACON EGG MUFFINS ARE THE BEST?
- Keto Bacon Egg Muffins are so easy to make. When I say they only take five minutes to whip up, I really do mean that.
- These Keto Bacon Egg Muffins are completely customizable. Like vegetarian egg cups? Leave out the meat! Want just a sausage egg muffin? Leave the bacon out! Want three kinds of cheese and ham, bacon AND sausage in your low carb breakfast? Yeah buddy … go for it!!
- These Keto Bacon Egg Muffinsare completely freezer friendly.
- These Keto Bacon Egg Muffins are low carb and Keto friendly. Looking to break up with those carb monsters and start your day off right with a low-carb breakfast recipe? Here you go…
- Did I mention completley portable and convenient? Um… yes please! Plus kids love them and these is very little mess when dealing with those little ones.. no jelly to smear everywhere, no milk to spill… just yummy eggy muffin goodness.
HOW DO YOU REHEAT KETO BACON EGG MUFFINS?
These little low-carb Keto Bacon Egg Muffins can stay in your refrigerator for up to a week and are also 100% freezer friendly. Want to go buck wild and make a ton of egg muffin cups one morning, wrap them up individually, throw them in a large ziptop bag and freeze them up to three months. Then, simply either thaw them out or microwave them 30 seconds (thawed) or up to 1 minute (frozen) until they are warmed through.
HOW DO YOU MAKE KETO BACON EGG MUFFINS?
Easy! To make these Keto Bacon Egg Muffins, start by preheating your oven to 375 degrees and spraying a 12 count muffin pan with non-stick spray. Crack your eggs into a medium sized mixing bowl or a large measuring cup, add spices and whisk to combine.
Turn your attention to the muffin pan and start layering your ingredients in the pan, leaving a bit of the ingredients off to the side to top your egg muffin cups at the end. Carefully pour your whisked eggs into the muffin tins about half way, let settle and then add a little more.
You want your muffin tins filled almost all the way to the top. Once your muffin tins are filled, take a fork and lightly stir each of the muffin tins to mix everything together. Top with reserved ingredients and bake for 25 minutes. Remove from the oven and let sit in the muffin tin for 1-2 minutes. Run a sharp knife around the edge of the muffin tins and gently remove from the pan, using the tip of the knife under the muffin the gently lift out.
PRO TIPS FOR KETO BACON EGG MUFFINS
- Mixing your eggs in a large measuring cup is a huge convenience. It’s not so easy pouring eggs out of a mixing bowl. If you have a large 4 cup mixing cup or larger, I definitley recommend add you eggs to that to make pouring them into the muffin tins easier.
- Go wild on those ingredients and try different ways of preparing Keto Egg Muffins. Suggestions? Spinach, tomatoes, red and green peppers, sausage, bacon, ham, different types of cheese and veggies, jalapenos, cilantro, sun-dried tomatoes … the possibilities are endless!
- Remember to run your knife around the edge of the tins before trying to remove them and then lift them gently with the knife tip under the bottom of the muffin. The remove from the tin easily but they are still eggs so they need a little extra love.
- We eat bacon like the zombie apocylypse is coming at any moment .. I alwasy have left over cooked bacon on the fridge or freezer and it’s a great habit to get into when it comes to being able to add ‘fresh’ bacon to a recipe without having to mess up a pan cooking it in real time.
Enjoy!!
KETO BACON EGG MUFFINS
Keto Bacon Egg Muffins
Ingredients
Eggs
- 10 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne .. or more to taste
Egg Muffin Ingredients
- 3/4 cup pre-cooked sausage crumbles
- 4 slices cooked bacon, crispy
- 1 large slice of red onion, diced
- 2 ounces cheddar jack cheese, shredded
- 4 ounces cheddar / monterey jack cheese, shredded
- 1/4 cup parsley, fresh or dried
Instructions
- To make these Keto Bacon Egg Muffins, start by preheating your oven to 375 degrees and spraying a 12 count muffin pan with non-stick spray.
- Crack your eggs into a medium sized mixing bowl or a large measuring cup, add spices and whisk to combine. Turn your attention to the muffin pan and start layering your ingredients in the pan, leaving a bit of the ingredients off to the side to top your egg muffin cups at the end. Carefully pour your whisked eggs into the muffin tins about half way, let settle and then add a little more. You want your muffin tins filled almost all the way to the top. Once your muffin tins are filled, take a fork and lightly stir each of the muffin tins to mix everything together. Top with reserved ingredients and bake for 25 minutes.
- Remove from the oven and let sit in the muffin tin for 1-2 minutes. Run a sharp knife around the edge of the muffin tins and gently remove from the pan, using the tip of the knife under the muffin the gently lift out.
Notes
Nutrition
I used a normal muffin pan, one egg muffin weighed 56 grams. Does that Nutrition info really apply to one muffin? Like my muffins are 4.5 times as heavy? Trying to get these macros right 🙂
They are delicious!!!
Hi there!! I love these little things!! I will say that when my hubby did the nutrition, he didn’t meant grams on that first point .. I can guarantee he meant item instead. I will fix that for you!! The rest of the nutrition is correct.
What is the serving size for the 138.5 calories?
Hi Jess.. the nutrition is an estimate for one egg muffin 🙂
After preparing can I store these in the refrigerator or freeze? Can they be reheated? I’d like to prep my breakfast for the week.
Great question Brittney, you can absolutely freeze or refrigerate them for reheat latter. we make double batches for us and one always goes in the freezer for the following week.
Delicious and super easy. My entire family (including a picky toddler) devours these!
Thanks for sharing Becky and I am so glad everyone enjoyed them!