These breakfast keto egg muffins are perfect to go option for busy mornings. Egg muffins are a quick and delicious breakfast choice, loaded with bacon, cheese, and vegetables. Enjoy a packed with protein low carb breakfast!
Mix some eggs, bacon, and veggies of choice. Season with your favorite spices bake and voilà you have amazing breakfast muffins that you can actually eat at every moment of the day.
Eat them for breakfast with some butter on top, take them for lunch at school or at work. Serve them for dinner with a large leafy green salad. Also perfect for a quick snack. I love to drizzle some spicy jalapeno sauce on top.
The muffins contain the perfect keto ratio of macros, are super low carb, high in fat, and provide high-quality moderate protein amount.
To prepare the basic keto muffin recipe, you will need some eggs.
Ingredients for the Keto Egg Muffins:
- Eggs – The best choice is pastured eggs from a local farmer.
- Bacon – Uncured bacon that has no sugar or nitrites added.
- Cheese – There are no restrictions when it comes to cheese but stay away from pre-shredded cheese because it contains starches that make cheese high in carbs.
- Green onion. You can use any low carb vegetables you like.
- Seasonings to taste
How to Make Egg Muffins?
Start by cracking the eggs into a bowl, then add salt and your favorite spices. I added smoked paprika and pepper.
I whisked the eggs well and then took care of my bacon.
For this recipe, I used uncured bacon. I sliced it and cooked it in a pan until it gets a nice brown color. Bacon makes everything better.
As green onions are in season, I decided to use a few of them to give a fresher look and taste to my keto muffins. You can customize this recipe and add any vegetables you have on hand. I love to make the muffins with red bell pepper cubes or with fresh spinach leaves. It’s the perfect way to incorporate more veggies into your diet if you’re not a huge fan of them.
Incorporate the bacon and egg into the egg mixture. As you can see, my eggs have a nice yellow colour which it’s a sign that they are higher in omega-3 fatty acids, have more vitamins due to a more natural hen’s feed.
Pour the combined ingredients equally (or at least try) in the muffin tray.
Sprinkle some Parmesan cheese and grated Emmentaler on top of each muffin. These are great with cheddar cheese too. I love that they are very customizable and nutrient dense. That’s what we need for a great start of the day.
I baked them in the preheated oven for 25-30 minutes until they were done in the preheated oven.`
Let them cool down and serve with grass-fed butter on top.
Tips for the Keto Egg Muffins
- This recipe can easily be adapted to feed a larger crowd. Just double or triple the recipes!
- I like to use other fresh vegetables such as spinach, tiny pieces of broccoli, slices of mushrooms, or tomatoes.
- Make sure to grease your muffin tins properly so that your egg muffins don’t stick to the bottom of the pan or use a high-quality non-stick muffin tray. To prevent sticking, you can also use silicone cupcake liners in your baking pan. Do not use paper liners. It’s hard to remove the baked muffins from them.
- Fill the cupcakes 3/4 to prevent overflow because the egg muffins puff up while baking.
- Once baked, let the muffins cool down in the tray for about 10 minutes before trying to remove them.
Are Eggs Keto?
Eggs are super nutritious and contain almost every nutrient that we need in our diet. They are high in:
- Vitamin A
- Vitamin B5
- Vitamin B12
Get creative and share with me your creations. I would be thrilled to feature your beautiful pictures on my Instagram page. Tag @lowcarbspark or #lowcarbspark!
More Keto Breakfast Recipes:
- Keto Biscuits and Gravy • Low Carb Breakfast Recipe
- Easy 5 minute Keto Oatmeal • Low Carb Cereal for Breakfast
- Keto Frittata Recipe
- Creamy Baked Eggs with Leeks, Spinach and Bacon
Keto Bacon Breakfast Egg Muffins
- 5 large eggs
- 3.5 ounce Bacon
- 2 tbsp Green Onion
- 1 oz Emmentaler or Mozzarella, shredded
- 2 tbsp shredded Parmesan Cheese
- 1 tsp Himalayan Salt
- 1 tsp paprika powder
- 1/2 tsp pepper
- Preheat the oven to 350°F/180°C and grease a muffin tin with some butter or spray with non-stick spray. Set aside.
- Crack the eggs into a mixing bowl, season with a pinch of salt and black pepper. Whisk together with a fork until fluffy.
- Add the cooked bacon, shredded cheese and green onion to the egg mixture and whisk again.
- Evenly pour the egg mixture into the muffin cups.
- Bake the muffins in the preheated oven for 20-25 minutes.
- Serve them hot or cold with butter on top.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes:
How many muffins does this recipe make? I need to know if I need to double it!! Looks really good! Thanks!
The recipe yields 6 keto breakfast muffins. Thanks for stopping by.
I made them this morning!!! Awesome! Thanks for sharing!
I just made this. Didn't have green onions, but I doubled it and added jalapenos to my fiancees half. They were amazing! Thanks for the easy recipe.
Can you make these in advance & refrigerated? If so, how long are they good for stored in the frig? Can you freeze them & how long will they be good if frozen?
Sure, you can make these in advance. They last for up to 5 days in the fridge and up to one month in the freezer!