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If there’s one breakfast recipe that never fails to impress—whether you’re on the go or sitting down for a relaxed brunch—it’s bacon egg and cheese muffins. These savory breakfast muffins are everything you love about a hearty breakfast rolled into one convenient, handheld bite. Think fluffy eggs, smoky bacon, melty cheese, and a pop of green from nutritious spinach—all baked into golden, portable perfection.
I discovered this recipe during my first week of trying keto, and it instantly became a weekly staple. It’s the kind of meal prep winner that saves time, curbs cravings, and makes you feel like you’re not missing out—even when you’re skipping carbs.
Whether you’re a busy parent, a commuter, or just someone looking for a simple low-carb solution, these savory breakfast muffins check all the boxes.
Why Make These Bacon Egg and Cheese Muffins?
Packed with Protein and Healthy Fats
Each muffin is loaded with eggs and bacon—two excellent sources of protein and fat—making them a perfect choice for staying energized and satisfied throughout the day.
Keto-Friendly and Low in Carbs
At just 1–2 net carbs per muffin, they fit beautifully into a ketogenic lifestyle. There’s no flour or grains—just clean, whole ingredients.
Easy to Make Ahead
You can bake a batch in under 30 minutes and have breakfast or snacks ready for the week. Just reheat and enjoy.
Customizable and Family-Friendly
Not into spinach? Want to swap cheddar for mozzarella? These muffins are incredibly flexible, which means even picky eaters or kids will find a version they love.
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Ingredients List
Here’s everything you’ll need to make 12 satisfying egg muffins:
8 large eggs
6 slices of bacon, cooked and crumbled
1 cup shredded cheddar cheese
1 cup fresh spinach, chopped
1/4 cup heavy cream (optional for fluffier texture)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
Butter or nonstick spray (for greasing the muffin tin)
Notes:
Bacon: You can use turkey bacon or sausage crumbles if preferred.
Cheese: Cheddar melts well, but feel free to try Monterey Jack, Swiss, or mozzarella.
Spinach: Fresh is best, but you can use thawed frozen spinach—just be sure to squeeze out excess water.
Want more swaps and smart ingredient hacks? The FREE Keto Cookbook is packed with helpful tips. Get yours here and make keto work for your lifestyle.
Step-by-Step Instructions
Making these bacon egg and cheese muffins is as simple as mix, pour, and bake. Here’s the breakdown:
1. Prep Your Ingredients
Cook the bacon until crispy, then crumble it into small pieces. Chop the spinach and shred your cheese (if not pre-shredded).
2. Preheat the Oven
Set your oven to 375°F (190°C) and grease a 12-cup muffin tin well with butter, ghee, or nonstick spray.
3. Whisk the Egg Mixture
In a large mixing bowl, whisk together the eggs, heavy cream (if using), salt, pepper, and garlic powder until fully combined.
4. Add the Fillings
Stir in the chopped spinach, bacon crumbles, and shredded cheese until evenly distributed throughout the egg mixture.
5. Fill the Muffin Cups
Pour the mixture into the muffin tin, filling each cup about three-quarters full. Don’t overfill—they’ll puff up while baking.
6. Bake
Bake for 18 to 22 minutes, or until the muffins are set in the center and lightly golden on top.
7. Cool and Remove
Allow muffins to cool in the tin for 5 minutes before gently removing them with a butter knife or small spatula.
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Tips and Substitutions
Dairy-Free Option: Skip the cheese and cream, and add chopped bell peppers or mushrooms for extra flavor and texture.
Make it Spicy: Add a dash of cayenne pepper or chopped jalapeños to the mix for a zesty kick.
Use Silicone Muffin Cups: These make cleanup easier and reduce sticking.
Vegetarian Swap: Omit the bacon and increase the spinach, or add sautéed mushrooms or sun-dried tomatoes.
Recipe Variations
1. Broccoli Cheddar Egg Muffins
Replace spinach with chopped broccoli and stick with sharp cheddar cheese for a classic flavor combo.
2. Mediterranean Egg Muffins
Swap bacon for crumbled feta, add sun-dried tomatoes and black olives for a Greek-inspired twist.
3. Southwestern Style
Add diced green chiles, taco seasoning, and pepper jack cheese for a Tex-Mex breakfast muffin.
4. Keto Veggie Muffins
Go full veggie by skipping the bacon and adding a mix of sautéed mushrooms, zucchini, and kale.
Looking for even more creative low-carb recipes? Grab the FREE Keto Cookbook – 21 Delicious Recipes and keep your meal routine fresh and exciting.
Nutritional Information (Per Muffin)
Here’s a rough breakdown per muffin, assuming 12 muffins per batch:
Calories: 140
Fat: 10g
Protein: 9g
Carbohydrates: 1.5g
Fiber: 0.5g
Net Carbs: 1g
Sugar: 0.3g
Sodium: 270mg
These bacon egg cheese muffins are ideal for anyone following a low-carb, high-fat lifestyle. Plus, they’re naturally gluten-free and can be adapted for various dietary needs.
Storage and Serving Suggestions
Storage Tips
Fridge: Store in an airtight container for up to 5 days. Reheat in the microwave for 20 to 30 seconds.
Freezer: Freeze individually wrapped muffins in a zip-top bag for up to 3 months. Thaw overnight or microwave from frozen.
Serving Ideas
On the Go: Wrap a muffin in parchment paper for a grab-and-go breakfast.
Brunch Board: Serve with avocado slices, fresh berries, and keto-friendly scones for a full spread.
Lunchbox Hero: Pair with a small salad for a protein-packed lunch.
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Common Questions
Can I use egg whites instead of whole eggs?
Yes, you can replace some or all of the whole eggs with egg whites, though the texture will be lighter and less rich.
Can I make these muffins vegetarian?
Absolutely. Just skip the bacon and consider adding sautéed mushrooms, spinach, or zucchini instead.
How do I prevent bacon egg muffins from sticking to the pan?
Generously grease the muffin tin, or use silicone liners for best results. Let them cool slightly before removing.
Can I double the recipe?
Definitely. Just divide between two muffin tins or bake in batches.
Are these bacon egg cheese muffins good for meal prep?
They’re excellent for meal prep and can be refrigerated or frozen for later. Ideal for busy mornings or packed lunches.
Conclusion
These bacon egg and cheese muffins are more than just a convenient breakfast—they’re a reminder that eating low-carb doesn’t have to mean sacrificing flavor, variety, or joy. They’re warm, comforting, protein-rich, and endlessly adaptable.
Whether you enjoy them fresh out of the oven, from the fridge on a busy morning, or reheated for a midday snack, these protein breakfast muffins are sure to become a regular in your keto rotation.
Ready to level up your low-carb kitchen? Don’t forget to download your FREE Keto Cookbook – 21 Delicious Recipes and discover even more ways to enjoy guilt-free, delicious meals every day.
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3. Avocado Chicken Salad Without Mayo
4. Keto Cream Cheese Stuffed Peppers
