Low Carb Bacon and Egg Muffins
Bite into a warm, fluffy cloud of eggs wrapped in crispy bacon and melted cheese. These low-carb bacon and egg muffins pack all your breakfast favorites into portable, protein-rich bites.
Perfect for busy weekdays, weekend brunches, or anytime you need a satisfying grab-and-go meal that keeps you energized without the carb crash!
Variations & Substitutions
You can easily swap ingredients based on what you have on hand. Try using different cheese combinations like feta and mozzarella, or add sautéed vegetables like mushrooms and spinach.
For a different protein, substitute the bacon with Italian sausage or chorizo. If you’re dairy-free, coconut cream works great instead of heavy cream, and you can skip the cheese altogether.
Tips & Tricks for Perfect Results
Always use silicone liners or grease your muffin tin extremely well to prevent sticking. Let the muffins cool for about 5 minutes before removing them from the tin.
Don’t overfill the cups – they will puff up during baking and then settle back down. For the fluffiest texture, make sure to whisk the eggs and cream thoroughly.
Making the Recipe Stand Out
I like to add a pinch of dry mustard powder for extra flavor depth. For presentation, try wrapping whole bacon slices around the muffin tin walls before adding the egg mixture.
Top with fresh herbs like parsley or chives just before serving for a pop of color and fresh flavor.
Storage & Reheating
Store them in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months.
To reheat from refrigerated, microwave for 20-30 seconds. If frozen, reheat for 45-60 seconds. Pro tip: let frozen muffins thaw overnight in the refrigerator for best results.
Low Carb Bacon and Egg Muffins
Ingredients
- 12 large eggs
- 1/3 cup heavy cream
- 8 slices bacon cooked and crumbled
- 1½ cups shredded cheese cheddar or Monterey Jack
- 2 green onions sliced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 375°F and grease a 12-cup muffin tin very well.
- Whisk together eggs, heavy cream, salt, and pepper in a large bowl until well combined.
- Divide the crumbled bacon, cheese, and green onions between the muffin cups.
- Pour the egg mixture evenly over the fillings, filling each cup about ¾ full.
- Bake for 20-25 minutes until the eggs are set and slightly golden on top.
