These Bacon and Egg Muffins are the perfect grab-and-go breakfast for anyone following a keto or paleo lifestyle. Packed with protein, healthy fats, and savory flavor, they’re a quick and nutritious option for busy mornings. With crispy bacon, melted cheddar, and a hint of garlic and green onion, each bite is rich and satisfying. Ready in minutes, these muffins are a wholesome way to stay on track without sacrificing taste.
Ingredients
- 4 large eggs
- 4 slices cooked bacon, chopped
- 1/3 cup shredded cheddar cheese
- 2 tbsp heavy cream
- 1 tbsp chopped green onions
- 1/4 tsp garlic powder
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 6-cup muffin tin with non-stick spray or line with silicone muffin liners.
- In a medium mixing bowl, crack the eggs and whisk them together until the yolks and whites are fully combined.
- Add the heavy cream, garlic powder, salt, and black pepper to the eggs. Whisk again until smooth and slightly frothy.
- Stir in the chopped cooked bacon, shredded cheddar cheese, and chopped green onions until evenly distributed.
- Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
- Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the egg muffins are puffed up and the centers are fully set.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then gently remove them from the tin using a small spatula or knife.
- Serve warm as a keto-friendly breakfast or snack. Store any leftovers in the refrigerator for up to 4 days.
Nutritional Information
Calories: 280
Protein (g): 17
Fat (g): 22
Carbohydrates (g): 2
Fiber (g): 0
Sugar (g): 1
Sodium (mg): 530
Storage Instructions
Store leftover Bacon and Egg Muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, place the cooled muffins in a freezer-safe container or zip-top bag and freeze for up to 2 months. To prevent sticking, separate layers with parchment paper.
Reheating Instructions
For best results, reheat Bacon and Egg Muffins in the oven or toaster oven at 350°F (175°C) for about 10 minutes, or until warmed through. If reheating from frozen, allow to thaw in the refrigerator overnight before reheating. You can also reheat in the microwave for 30–45 seconds, though this may slightly alter the texture.
Modifications and Add-Ins
To enhance the nutritional profile while keeping the muffins paleo-friendly, consider adding chopped spinach, mushrooms, or bell peppers for increased fiber and micronutrients like vitamins A and C. For a boost in protein and healthy fats, swap cheddar cheese for diced avocado or add a spoonful of cooked ground turkey or sausage. Nutritional yeast can be used as a cheese alternative for a dairy-free option with added B vitamins.
