Thu. Apr 25th, 2024
Bacon And Egg Breakfast Muffins

Bacon and Egg Breakfast Muffins are a convenient and tasty way to enjoy a satisfying breakfast on the go. Packed with protein from bacon and eggs, these muffins are not only delicious but also keto-friendly and low in carbohydrates. The combination of crispy bacon, fluffy eggs, and savory cheese makes these muffins a perfect grab-and-go option for busy mornings. Let’s jump into the recipe!

Recipe: Bacon and Egg Breakfast Muffins


  • 12 slices of bacon
  • 8 large eggs
  • 1/4 cup milk or heavy cream
  • 1/2 cup shredded cheddar cheese
  • Salt and pepper to taste
  • Chopped fresh chives or parsley (optional, for garnish)


  1. Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with muffin liners.
  2. In a skillet, cook the bacon until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble or chop the bacon into small pieces.
  3. In a mixing bowl, whisk the eggs and milk or heavy cream together until well combined. Season with salt and pepper to taste.
  4. Stir in the shredded cheddar cheese and crumbled bacon into the egg mixture.
  5. Pour the egg mixture evenly into the prepared muffin tin, filling each muffin cup about 3/4 full.
  6. Bake in the preheated oven for 15-20 minutes or until the muffins are set and slightly golden on top.
  7. Remove from the oven and let them cool for a few minutes. Use a knife or fork to gently lift the muffins out of the tin.
  8. Sprinkle with chopped fresh chives or parsley, if desired, for garnish.
  9. Serve warm and enjoy!

Nutrition Facts: Here are the approximate nutrition facts per serving for Bacon and Egg Breakfast Muffins:

  • Serving size: 1 muffin
  • Calories: 182
  • Total Fat: 14g
  • Saturated Fat: 6g
  • Cholesterol: 201mg
  • Sodium: 369mg
  • Total Carbohydrate: 1g
  • Dietary Fiber: 0g
  • Total Sugars: 0g
  • Protein: 13g

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