Keto Bacon Egg Muffins
These easy, portable keto bacon egg muffins are fluffy, loaded with crispy bacon and sharp cheddar, and perfect for grab-and-go breakfasts or meal prep. Low-carb and high-protein, they're ideal for busy mornings.
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.
Notes
These muffins are excellent warm or at room temperature. Store in an airtight container for up to 4 days or freeze for up to 2 months. Reheat in the microwave or oven before serving.