The ultimate grab-and-go keto breakfast: savory avocado bacon muffins are tender, protein-packed, and bursting with rich avocado, crispy bacon, and melted Colby-Jack cheese. The almond flour and psyllium husk batter bakes sixteen muffins that meal-prep beautifully for the whole week. At 1.5 g net carbs and 6 g of protein each, breakfast is sorted.
The Ultimate Grab-and-Go Keto Breakfast!
Tired of the same old scrambled eggs? Let’s shake up your morning routine with a breakfast that’s as delicious as it is convenient. These Savory Avocado Bacon Breakfast Muffins are a game-changer for anyone on a low-carb or keto diet. Imagine a tender, savory muffin bursting with flavor: rich, creamy avocado provides a luscious texture, while crispy, salty bacon delivers that satisfying punch we all crave. Finished with melted Colby-Jack cheese and a hint of spice, these muffins are the perfect all-in-one meal. They’re fantastic for meal prep, ensuring you have a satisfying, protein-packed breakfast ready to go all week long!
Ingredients
• 5 large eggs
• 5 slices bacon, about 5 oz / 140g
• 2 tbsp / 28g butter, melted
• ½ cup / 56g (1.98 oz) almond flour
• ¼ cup / 28g (0.99 oz) flaxseed meal
• 1½ tbsp / 14g (0.49 oz) psyllium husk powder
• 2 medium ripe avocados, diced
• 4.5 oz / 128g Colby-Jack cheese, shredded
• 3 spring onions, finely sliced
• 1 tsp (5 ml) minced garlic
• 1 tsp (5 ml) fresh cilantro, chopped
• 1 tsp (5 ml) dried chives
• ¼ tsp red chili flakes
• 1 ½ cups / 355ml (12 fl oz) unsweetened coconut milk
• 1 ½ tbsp / 22ml lemon juice
• 1 tsp baking powder
• Salt and pepper, to taste
Instructions
1. Directions
2. Preheat your oven to 350°F (175°C). Grease 16 standard-sized muffin cups or line them with silicone liners.
3. In a large skillet over medium heat, cook the bacon until browned and crispy. Transfer the bacon to a paper towel-lined plate to cool, reserving about 1 tablespoon (15 ml / 0.5 fl oz) of the bacon fat in the pan. Once cooled, crumble or chop the bacon into small pieces.
4. In a large mixing bowl, whisk together the dry : almond flour, flaxseed meal, psyllium husk powder, baking powder, garlic, cilantro, chives, red chili flakes, salt, and pepper.
5. In a separate bowl, whisk the eggs, coconut milk, lemon juice, melted butter, and the reserved bacon fat until well combined.
6. Pour the wet into the dry and mix until just combined. Gently fold in the chopped bacon, diced avocado, shredded cheese, and sliced spring onions.
7. Divide the batter evenly among the 16 prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Nutritional Info per Serving
• Calories: 165
• Fat: 14g
• Net Carbs: 1.5g (0.05 oz)
• Protein: 6g
Pro Tips
• Use avocados that are ripe but still firm. This prevents them from turning to mush during baking and ensures you get nice, creamy chunks in every bite.
• For the best texture, do not overmix the batter after combining the wet and dry . Mix just until no dry streaks remain, then gently fold in the add-ins.
• These muffins are perfect for meal prep. Store them in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or a toaster oven for a quick breakfast.
• Feel free to customize the cheese! Sharp cheddar, Monterey Jack, or a spicy pepper jack would all be delicious substitutes for the Colby-Jack.
FAQ
Q: Can I make these keto breakfast muffins ahead of time
A: Yes, these muffins are perfect for meal prep. You can store them in an airtight container in the refrigerator for up to 5 days. Reheat them in the microwave or a toaster oven for a quick and easy breakfast.
Q: Will the avocado turn brown in these muffins
A: Using ripe but firm avocados helps them hold their shape and texture. The lemon juice in the recipe also helps keep the avocado from browning significantly during baking and storage.
Q: What other cheese can I use in this recipe
A: You can easily customize the cheese. Sharp cheddar, Monterey Jack, or a spicy pepper jack are all excellent and delicious substitutes for Colby-Jack cheese.
Q: How do I know when the muffins are done baking
A: The muffins are ready when a toothpick inserted into the center comes out clean and the tops are golden brown. This should take about 20-25 minutes at 350°F (175°C).
Pro Tips
- Use avocados that are ripe but still firm — overripe ones turn to mush in the oven, while firm ones give you creamy chunks in every bite.
- Don't overmix after combining the wet and dry ingredients: stir just until no dry streaks remain, then gently fold in the bacon, avocado, cheese, and spring onions.
- Cook the bacon first and whisk about a tablespoon of the reserved fat into the wet ingredients — it carries that savory flavor through the entire muffin.
- Store the muffins in an airtight container in the refrigerator for up to 5 days and reheat gently in the microwave or a toaster oven.
- Swap the Colby-Jack for sharp cheddar, Monterey Jack, or a spicy pepper jack — all delicious substitutions the recipe happily supports.
Frequently Asked Questions
Can I meal-prep these avocado bacon muffins?
That's exactly what they're designed for — sixteen muffins keep in an airtight container in the refrigerator for up to 5 days and reheat gently in the microwave or toaster oven.
Are savory avocado muffins keto?
Each muffin has about 1.5 g net carbs with 6 g of protein and 14 g of fat, built on almond flour, flaxseed meal, and psyllium husk.
How do I keep the avocado chunks intact?
Choose avocados that are ripe but still firm and fold them in gently at the end. Overripe avocado disappears into mush during baking.
What cheese can I use instead of Colby-Jack?
Sharp cheddar, Monterey Jack, or a spicy pepper jack are the recipe's suggested substitutes — all melt just as beautifully into the batter.
Recipe card below.
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The Ultimate Grab-and-Go Keto Breakfast: Savory Avocado Bacon Muffins
Ingredients
Method
- Directions
- Preheat your oven to 350°F (175°C).
- Grease 16 standard-sized muffin cups or line them with silicone liners.
- In a large skillet over medium heat, cook the bacon until browned and crispy.
- Transfer the bacon to a paper towel-lined plate to cool, reserving about 1 tablespoon (15 ml / 0.5 fl oz) of the bacon fat in the pan.
- Once cooled, crumble or chop the bacon into small pieces.
- In a large mixing bowl, whisk together the dry : almond flour, flaxseed meal, psyllium husk powder, baking powder, garlic, cilantro, chives, red chili flakes, salt, and pepper.
- In a separate bowl, whisk the eggs, coconut milk, lemon juice, melted butter, and the reserved bacon fat until well combined.
- Pour the wet into the dry and mix until just combined. Gently fold in the chopped bacon, diced avocado, shredded cheese, and sliced spring onions.
- Divide the batter evenly among the 16 prepared muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
