Bacon and egg muffins are the grab-and-go breakfast that ends hectic mornings for good. Whisked eggs, crispy bacon, and green onions bake into twelve portable muffins in about 35 minutes. Each one has just 0.4g carbs, so the whole batch is keto meal prep at its most practical.
Say goodbye to hectic mornings and hello to your new favorite meal-prep breakfast! These Bacon and Egg Muffins are the ultimate grab-and-go solution. They’re savory, packed with protein, and incredibly easy to whip up for the week ahead. Whether you’re following a low-carb lifestyle or just need a quick and satisfying bite, these little cups of deliciousness have you covered.
Ingredients
• 8 large Eggs
• 8 slices Bacon
• 2/3 cup / 65g (2.29 oz) Green onions, finely chopped
• Salt and black pepper, to taste
• Cooking spray or butter, for the muffin tin
Instructions
1. Directions
2. Preheat your oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin with cooking spray or butter.
3. Cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain excess grease. Once cooled, crumble or chop it into small pieces.
4. In a large bowl, whisk the eggs until smooth. Stir in the crumbled bacon, chopped green onions, and a pinch of salt and pepper until everything is well combined.
5. Carefully pour the egg mixture into the prepared muffin cups, filling each about two-thirds full to allow for rising.
6. Bake for 20-25 minutes, or until the eggs are set in the center and lightly golden on top. A toothpick inserted into the center should come out clean.
7. Let the muffins cool in the tin for a few minutes before running a knife around the edges to loosen. Serve warm.
Nutritional Information
• Nutrition (per muffin)
• Calories: 69
• Protein: 5.6g
• Carbohydrates: 0.4g
Pro Tips
• For easier cleanup and guaranteed non-stick results, use silicone muffin liners.
• Feel free to customize by adding a 1/2 cup (480 ml) of shredded cheddar cheese, diced bell peppers, or sautéed spinach for extra flavor.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20-30 seconds.
• For fluffier eggs, add a tablespoon of milk or heavy cream to the egg mixture before whisking.
FAQ
Q: How do I store and reheat these egg muffins
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave them for 20-30 seconds.
Q: Can I add cheese or vegetables to this recipe
A: Yes, you can easily customize these muffins by adding up to a 1/2 cup (480 ml) of shredded cheddar cheese, diced bell peppers, or sautéed spinach for extra flavor.
Q: How can I prevent the egg muffins from sticking to the pan
A: For best results, generously grease the muffin tin with cooking spray or butter. You can also use silicone muffin liners for guaranteed non-stick results and easier cleanup.
Q: How do I make these egg muffins fluffier
A: For fluffier eggs, add a tablespoon of milk or heavy cream to the egg mixture before whisking it all together.
Pro Tips
- Cook the bacon until properly crisp and drain it on paper towels before chopping. Greasy bacon makes the muffins heavy and leaves fat pooled in the tin.
- Fill the muffin cups only about two-thirds full. The eggs puff in the oven and overfilled cups overflow into a mess that's hard to clean up.
- Use silicone muffin liners or grease the tin generously for easy release and easier cleanup. Let the muffins cool a few minutes, then run a knife around the edges to loosen.
- A tablespoon of milk or heavy cream whisked into the eggs gives a fluffier, more tender muffin. Shredded cheddar, diced bell peppers, or sautéed spinach all fold in well.
- Store cooled muffins in an airtight container in the fridge for up to 4 days and microwave them for 20-30 seconds. They also freeze beautifully for busier weeks.
Frequently Asked Questions
Can I meal prep bacon and egg muffins?
That's exactly what they're designed for. Refrigerate the baked muffins for up to 4 days and microwave for 20-30 seconds straight from the fridge.
Can I freeze these egg muffins?
Yes. Freeze the cooled muffins in a single layer, then bag them for up to a month. Thaw overnight in the fridge or reheat gently from frozen in the microwave.
Why did my egg muffins stick to the tin?
The pan probably needed more grease, or the muffins were lifted out too soon. Grease generously or use silicone liners, then cool a few minutes before running a knife around each edge.
Are bacon and egg muffins keto-friendly?
Extremely. Each muffin has 0.4g carbs, 5.6g protein, and 5g fat, made from just eggs, bacon, and green onions. Add-ins like cheddar or peppers keep them well within keto range.
Recipe card below.
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Bacon and Egg Muffins
Ingredients
Method
- Directions
- Preheat your oven to 350°F (175°C). Generously grease a 12-cup standard muffin tin with cooking spray or butter.
- Cook the bacon in a large skillet over medium heat until crisp.
- Transfer to a paper towel-lined plate to drain excess grease.
- Once cooled, crumble or chop it into small pieces.
- In a large bowl, whisk the eggs until smooth.
- Stir in the crumbled bacon, chopped green onions, and a pinch of salt and pepper until everything is well combined.
- Carefully pour the egg mixture into the prepared muffin cups, filling each about two-thirds full to allow for rising.
- Bake for 20-25 minutes, or until the eggs are set in the center and lightly golden on top. A toothpick inserted into the center should come out clean.
- Let the muffins cool in the tin for a few minutes before running a knife around the edges to loosen.
- Serve warm.
