Keto Bacon Egg Muffins

Keto cheesy egg and bacon muffins

As ketogenic diets seem to be the ‘in thing’ these days, I thought it was time to include some keto recipes. This keto bacon egg muffins recipe is a very quick and easy one that you can just cook in your cupcake or muffin tray in the oven.

They can be prepared in less than 30 minutes and are very good as meal prep. The great thing about these is you can make them early and keep them in the fridge for when you want to eat them.

Really they are good as a snack at any time of day, but they are really good as a quick and easy high protein and low carb breakfast. Just heat them up in the microwave and take them with you for a warm low carb breakfast to go.

Two of these bacon and egg muffins will really fill you up and get you through to lunch. ( I photographed three, just to be sure 🙂 )!

The cheese in them makes these bacon egg cheese cups full of taste and flavour. They will also go well as a cold snack and should fit nicely into a kids lunch box.

Alternatively, if you are not too bothered about the keto diet part of it, you can easily experiment with the recipe. You can add ingredients of your choice like spinach, spring onions, mushrooms or baby tomatoes for some taste variation.

This recipe makes 6 bacon egg muffins, so just double the quantities to make double the number.

If you enjoyed this recipe you may wish to try this other keto tuna salad recipe.

How to make keto egg muffins

Keto Bacon Egg Muffins

Print

These cheesy bacon egg muffins are a great snack or breakfast idea. Prep the meal before hand and keep in the fridge until you need to eat them. Great hot or cold.

Prep Time 2 minutes

Cook Time 20 minutes

Total Time 22 minutes

Ingredients

• 5 eggs
• 6 rashers thin bacon
• 3 x tbsp heavy cream
• 1/2 cup cheddar cheese, grated
• 1 x tbsp Hellman’s Real Mayonnaise
• Cooking spray
• ½ tsp English mustard
• Handful fresh Parsley, chopped
• Freshly Ground Pepper

Instructions

1. Pre-heat the oven to 180C.
2. Spray the muffin tin with cooking spray, to stop the egg cups from sticking. Or even better use a silicone tray.
3. Fry the bacon until crisp. Then cut into small pieces and add to the muffin tin. Add the cheese evenly to the tin. These quantities make 6 muffins.
4. Mix the eggs, parsley, cream, mayo and mustard in a measuring jug and whisk until well combined. Season with pepper to taste. Then add individually to the baking tin.
5. Cook in the oven for 20 minutes. The cups will shrink a bit when you take them out of the oven.
6. Eat hot or let them cool before putting in an airtight container and storing in the fridge.
   
   

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 482 Total Fat: 39g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 22g Cholesterol: 383mg Sodium: 907mg Carbohydrates: 4g Fiber: 1g Sugar: 1g Protein: 28g

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