Keto Bacon Egg Muffins
These keto bacon egg muffins are a savory, oven-baked treat filled with crispy bacon, gooey cheese, and tender eggs, making for a perfect low-carb breakfast option.
Ingredients
For the Muffins
- 6 large eggs
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheese (cheddar works great!)
- 1/2 cup diced bell peppers (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 spray Cooking spray or muffin liners
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or line with muffin liners.
- Cook the bacon in a skillet over medium heat until crispy. Transfer to paper towels to cool and drain, then crumble into bite-sized pieces.
- In a large bowl, crack the eggs and whisk vigorously until frothy. Stir in the 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Stir the crumbled bacon and shredded cheese into the egg mixture, folding in the optional diced bell peppers if using.
- Pour the egg mixture into the prepared muffin tins, filling each cup about 3/4 full.
Baking
- Bake in the preheated oven for 18–20 minutes, or until muffins are set and lightly golden on top. Allow them to cool in the pan for a few minutes before transferring to a wire rack.
Notes
To ensure even cooking, don't overfill the muffin cups. Let muffins cool slightly in the pan before removing to avoid breaking. These muffins can be customized with different vegetables and spices.