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If you’re looking for a quick and satisfying keto breakfast that’s high in protein and packed with flavor, these Keto Bacon and Egg Breakfast Muffins are a must-try! They’re like a mini omelet wrapped in crispy bacon, making them the perfect grab-and-go meal for busy mornings. Plus, they’re low in carbs, high in healthy fats, and incredibly delicious. Whether you’re meal prepping for the week or need a filling breakfast, these muffins will keep you full and energized!
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Why You’ll Love This Recipe
- Perfect for meal prep – Make a batch and enjoy them all week!
- Great balance of protein and fat – Keeps you full and satisfied.
- Super easy to make – Just a few simple ingredients and minimal prep.
- Totally customizable – Add your favorite keto-friendly veggies or cheese.
My Personal Experience
The first time I made these, I was hooked! I loved how crispy the bacon got around the edges, and the eggs stayed perfectly fluffy. They reminded me of a classic bacon-and-eggs breakfast, but in an easy-to-eat muffin form. I also experimented with adding shredded cheese and diced bell peppers—absolutely amazing! These muffins have now become a weekly staple in my keto meal prep routine.
Required Equipment
Muffin Tin
This is essential for shaping the muffins and baking them evenly. A non-stick one makes cleanup much easier.
Mixing Bowl
You’ll need a bowl to whisk the eggs and mix in any add-ins like cheese or veggies.
Whisk or Fork
For beating the eggs until they’re light and fluffy.
Tongs
Super helpful for placing the bacon strips in the muffin tin and ensuring they stay in place.
Ingredients & Substitutions
- 6 large eggs – The base of the muffins, providing protein and fluffiness.
- 6 strips of bacon – Crispy and flavorful, acting as a “crust” for the muffins. You can use turkey bacon if preferred.
- ¼ cup shredded cheddar cheese – Adds a creamy, cheesy texture. You can swap it with mozzarella, gouda, or feta.
- ¼ cup diced bell peppers (optional) – Adds a bit of crunch and sweetness. You can substitute with spinach or mushrooms.
- Salt and pepper to taste – Essential for flavor.
- ½ tsp garlic powder (optional) – Adds a little extra depth of flavor.
How to Make Keto Bacon and Egg Breakfast Muffins
- Preheat the oven to 375°F (190°C). Lightly grease a muffin tin or use silicone liners.
- Cook the bacon halfway in a pan until it’s slightly crispy but still flexible. This prevents soggy bacon in the muffins.
- Line each muffin cup with a strip of bacon, wrapping it around the edges to form a “cup.”
- Whisk the eggs in a mixing bowl, adding cheese, diced bell peppers, salt, pepper, and garlic powder.
- Pour the egg mixture evenly into each bacon-lined cup, filling about ¾ of the way.
- Bake for 15-18 minutes until the eggs are fully set and slightly golden on top.
- Let them cool for a few minutes before removing them from the muffin tin. Enjoy warm or store for later!
Tips for This Recipe
- Use pre-cooked bacon for even crispier results.
- Don’t overfill the muffin cups—eggs expand as they cook!
- Let the muffins cool slightly before removing them so they don’t break apart.
Optional Additions
- Sprinkle some parmesan cheese on top before baking.
- Add cooked sausage crumbles for extra protein.
- Mix in some finely chopped spinach for a nutrient boost.
Serving Ideas
- Serve with avocado slices for extra healthy fats.
- Pair with a side of sautéed mushrooms or a small arugula salad.
- Dip in sugar-free hot sauce or keto-friendly ranch dressing.
Storage Recommendations
- Refrigerate in an airtight container for up to 4 days.
- Freeze for up to 2 months and reheat in the oven at 350°F (175°C) for about 10 minutes.
- Microwave a refrigerated muffin for 30 seconds to reheat quickly.
Frequently Asked Questions
Can I use turkey bacon instead of regular bacon?
Yes! Just keep in mind that turkey bacon is leaner and won’t crisp up as much.
Can I make these dairy-free?
Absolutely! Just skip the cheese or use a dairy-free alternative.
What’s the best way to reheat these?
For the best texture, use an oven or air fryer. The microwave works too but can make them a bit softer.
Nutritional Breakdown (Per Serving)
- Calories: 160
- Total Carbs: 1g
- Net Carbs: 1g
- Protein: 10g
- Fat: 13g
Keto Bacon and Egg Breakfast Muffins Recipe
Ingredients
- 6 large eggs
- 6 strips bacon
- ¼ cup shredded cheddar cheese
- ¼ cup diced bell peppers optional
- Salt and pepper
- ½ tsp garlic powder optional
Instructions
- Preheat oven to 375°F (190°C) and grease a muffin tin.
- Cook bacon halfway until slightly crispy but still flexible.
- Line each muffin cup with a bacon strip, forming a “cup.”
- Whisk eggs with cheese, diced bell peppers, salt, pepper, and garlic powder.
- Pour the mixture into each bacon cup, filling ¾ of the way.
- Bake for 15-18 minutes until set and golden.
- Let cool slightly before serving.
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀
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