Savor the Morning with these easy, portable keto bacon egg muffins — fluffy eggs loaded with crispy bacon and sharp cheddar, baked in a muffin tin for grab-and-go breakfasts, brunch spreads, or simple meal prep. They’re low-carb, high-protein, and perfect when you want something satisfying without fuss. If you love salty, savory breakfast bites, this pairs well with other indulgent snacks like the ultimate savory snack for any occasion.
Why you’ll love this dish
These muffins are the sort of recipe that rescues rushed mornings and family brunches alike. They’re quick to make, easy to scale up, and kid-friendly — plus they keep well for the week. Because the eggs are whisked until frothy, the texture is light rather than rubbery, and the bacon adds the kind of salty crunch that keeps people coming back for seconds.
"These were a weekend favorite — crispy bacon, gooey cheddar, and the perfect grab-and-go portion." — A happy brunch guest
Reasons to make them:
- Speed: active time under 15 minutes, bake ~20 minutes.
- Meal prep: reheats beautifully and freezes well.
- Flexible: swap cheeses, toss in herbs, or add veggies.
- Keto-friendly: low in carbs and high in fat/protein.
Step-by-step overview
You’ll crisp the bacon, whisk the eggs until airy, fold in cheese (and peppers if using), portion into a greased muffin tin, then bake until set. Expect about 35 minutes total: 10–15 minutes to prep and 18–20 minutes to bake. Let them rest a few minutes so they finish cooking gently and release from the tin cleanly.
What you’ll need
- 6 large eggs
- 8 slices bacon, cooked and crumbled (see notes on swaps)
- 1 cup shredded cheese (cheddar recommended)
- 1/2 cup diced bell peppers (optional; red or green)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or muffin liners
Substitution notes:
- Use cooked turkey bacon or diced ham to reduce fat slightly.
- Swap cheddar for Monterey Jack, Swiss, or a spicy pepper jack.
- Omit peppers to keep it strictly carnivore/keto, or add chopped spinach for more greens.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or use muffin liners.
- Cook the bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain and cool, then crumble.
- Crack all eggs into a large bowl. Whisk vigorously until the mixture is frothy and a bit pale — this adds volume.
- Stir salt and pepper into the eggs. Fold in the crumbled bacon, shredded cheese, and diced bell peppers if using. Mix until just combined.
- Pour the mixture into the prepared muffin cups, filling each about 3/4 full. The eggs will rise slightly as they bake.
- Bake for 18–20 minutes, or until the muffins are set and lightly golden on top. If you want to be precise, the center should read about 160°F (71°C) on an instant-read thermometer.
- Let the muffins cool in the pan for 3–5 minutes, then transfer to a wire rack to finish cooling. They’ll firm up as they rest.
Best ways to enjoy it
These muffins are excellent warm or room temperature. Serve them:
- On a breakfast board with sliced avocado and cherry tomatoes.
- Alongside a crisp green salad for a low-carb lunch.
- Halved and sandwiched in a lettuce wrap for a keto breakfast sandwich.
- For a heartier brunch, pair them with a sweet-savory main like the Mushroom Swiss jam burger with bacon and a small fruit salad.
Garnish ideas: chopped chives, a pinch of smoked paprika, or a drizzle of low-carb hot sauce.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 4 days. Cool completely before sealing to avoid condensation.
- Freezer: Individually wrap cooled muffins in plastic wrap and freeze up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Microwave from refrigerated — 30–60 seconds depending on wattage. From frozen, thaw then microwave 45–90 seconds, or reheat in a 350°F oven for 8–10 minutes to crisp the edges.
- Safety: Egg dishes should be kept below 40°F in the fridge. Discard if left at room temperature for more than 2 hours.
Pro chef tips
- Whisk until frothy: beating air into the eggs creates lighter muffins rather than dense patties.
- Don’t overfill: filling 3/4 full prevents overflow and gives a nice domed top.
- Crisp the bacon thoroughly: any residual grease won’t ruin the muffins, but extra-crispy bacon gives better texture and less oil in the tin.
- Line with silicone cups for easy release and less cleanup, especially if you’re freezing batches.
- If muffins brown too quickly, tent with foil in the last 5 minutes of baking.
Creative twists
- Mediterranean: add chopped sun-dried tomatoes, feta, and oregano.
- Veg-forward: double the spinach and add sautéed mushrooms for extra vegetables.
- Spicy: fold in chopped jalapeños and pepper jack cheese.
- Broccoli and cheddar: use steamed, finely chopped broccoli for a classic combo.
- Dairy-free: omit cheese and stir in nutritional yeast and extra bacon fat for savory flavor (note: texture will differ).
Common questions
Q: How long does this take from start to finish?
A: Expect about 35 minutes total — 10–15 minutes to prepare (including cooking and crumbling bacon) and 18–20 minutes to bake.
Q: Can I make these ahead for the week?
A: Yes — refrigerate up to 4 days or freeze up to 2 months. Thaw overnight in the fridge before reheating for best texture.
Q: Are these keto-friendly?
A: Yes. The recipe is low-carb and high-fat/protein, especially if you skip the optional peppers. Swap higher-carb add-ins for low-carb veggies if needed.
Q: Can I use egg whites or more eggs?
A: You can use a mix of whole eggs and extra whites, but the muffins will be less rich and less firm. Whole eggs yield the best texture and flavor.
Q: Will they stick to the muffin tin?
A: Use cooking spray, paper liners, or silicone cups to prevent sticking. Letting them rest briefly before removing also helps.
Q: Any tips for reducing grease?
A: Blot cooked bacon on paper towels to remove excess oil, and don’t add extra oils to the egg mix. You can also drain muffins on paper towels after baking if they look oily.
If you want more breakfast ideas or savory handhelds to round out a brunch menu, try the other recipes linked above.
Keto Bacon Egg Muffins
Ingredients
For the Muffins
- 6 large large eggs Beaten until frothy.
- 8 slices bacon, cooked and crumbled Turkey bacon can be used as a swap.
- 1 cup shredded cheese Cheddar is recommended; can substitute with other cheeses.
- 1/2 cup diced bell peppers Optional, can use red or green.
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray or muffin liners To grease muffin tin.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or use muffin liners.
- Cook the bacon in a skillet over medium heat until crispy. Transfer to paper towels to drain and cool, then crumble.
- Crack all eggs into a large bowl. Whisk vigorously until the mixture is frothy and a bit pale.
- Stir salt and pepper into the eggs, then fold in the crumbled bacon, shredded cheese, and diced bell peppers if using. Mix until just combined.
- Pour the mixture into the prepared muffin cups, filling each about 3/4 full.
Baking
- Bake for 18–20 minutes, or until the muffins are set and lightly golden on top.
- Let the muffins cool in the pan for 3–5 minutes, then transfer to a wire rack to finish cooling.