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prep time
15 min
cook time
25 min
ready time
40 min
The Ultimate Keto Egg Muffins with Bacon
These beautiful Keto egg muffins with bacon are a protein-rich and filling breakfast or snack option. You can replace the scallions with regular onions or omit the onions completely. You can also add some finely chopped peppers or a teaspoon of hot sauce; the results will still be fantastic. This mixture will give you six muffins with just 2 grams of net carbs per muffin. These muffins are best when served warm, but you can store them for later. You can also freeze the leftovers and thaw them in a microwave when ready to serve. They pair perfectly with some freshly grated parmesan or sliced scallions.
How to store the leftovers?
Refrigerate the leftover muffins in air-tight containers for a couple of days or freeze them for up to three months.
Can I omit the onions?
Absolutely! These muffins will be equally delicious without the onions. You can add some chopped peppers or asparagus instead.
Net Carbs
1.5 g
Fiber
0.1 g
Total Carbs
1.6 g
Protein
13.2 g
Fats
19.8 g
239 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Bacon
90 g
Onions Green Spring Or Scallions Raw
2 small (3" long)
Cheddar cheese, natural
60 g
Egg
6 medium
Heavy cream
3 tbsp
Salt
0.25 tsp
Black pepper
0.25 tsp
Paprika
0.25 tsp
Garlic powder
0.25 tsp
Butter
2 tbsp
Recipe Steps
steps 6
40 min
Step 1
Shred the cheese. Trim and finely chop the scallions. Set them aside.Step 2
Put the bacon in a non-stick frying pan set over medium heat. Cook for 1-2 minutes on each side. Remove from the heat and transfer to a few layers of paper towels to drain off the grease. Crumble the bacon and set aside.Step 3
Crack the eggs into a large bowl. Add the heavy cream, salt, pepper, paprika, and garlic powder. Whisk to combine.Step 4
Preheat the oven to 160°C (320°F). Grease a 6-cup muffin tin with butter. Divide the bacon and spring onions evenly between the cups.Step 5
Shred the cheese. Divide the cheese between the muffin cups and pour in the egg mixture. Bake for 20 minutes.Step 6
When done, remove from the oven and cool for 10 minutes. Serve the muffins immediately or store them for later. Optionally, serve with some parmesan and spring onions.
