This Keto Breakfast Muffin Recipe with cheese and bacon is also gluten-free.
They’re a great breakfast, lunch or snack food. Easy to make and take less than 30 minutes from start to finished product.
Egg Muffins are notorious for sticking to muffin tins, even a well greased tin is no match for the glue-like cooked egg! We recommend investing in some silicone cupcake cups, they hold their shape and peel off without any residue left behind – they will change your baking life.
This keto breakfast muffin recipe makes 9 serves
Breakfast foods for the Ketogenic Diet are highly requested, if you’ve stumbled upon this one and want more, check out our Sausage and Egg Mushrooms, Spanish Baked Eggs, or Bacon and Sour Cream Muffins.
Ingredients for Making Your Keto Breakfast Muffins:
- 8 slices of Bacon, diced
- ¼ cup of Scallions, thinly sliced
- 5 Eggs
- 1 pinch of Salt
- ½ teaspoon of Pepper
- 9 tablespoons of Cheddar Cheese, grated (one tablespoon for each muffin)
How To Make Keto breakfast Muffins
- Preheat oven to 190C/375F.
- Line a standard muffin tin with silicone cupcake molds.
- Place the diced bacon in a non-stick frying pan over medium heat and sauté for 8 minutes.
- Turn off the heat, then add the scallions and stir through. Allow to cool for 5 minutes.
- While the bacon is cooling, crack the eggs into a bowl with the salt and pepper and use a stick blender to mix well. Using a blender helps to break down the egg and make it easier to pour and, without the extra air added by whisking the muffins don’t become overly airy.
- Pour 2 tablespoons of the egg into each cupcake mold. Evenly split the bacon and scallions between the cupcake molds.
- Pour the remaining egg mixture into each cupcake mold and top each egg muffin with a tablespoon of cheese.
- Bake for 10 minutes, and remove from the oven as soon as they are cooked through.
- Remove from the oven and enjoy immediately or store in the fridge. The Egg Muffins can be reheated quickly in the microwave.
Keto Breakfast Muffin Recipe - Cheese and Bacon - Gluten Free
Ingredients
- 8 slices bacon diced
- 1/4 cup Scallions thinly sliced
- 5 eggs
- 1 pinch Salt
- 1/2 teaspoon Pepper
- 9 tablespoons Cheddar Cheese grated
Instructions
- Preheat oven to 190C/375F.
- Line a standard muffin tin with silicone cupcake molds.
- Place the diced bacon in a non-stick frying pan over medium heat and sauté for 8 minutes.
- Turn off the heat, then add the scallions and stir through. Allow to cool for 5 minutes.
- While the bacon is cooling, crack the eggs into a bowl with the salt and pepper and use a stick blender to mix well. Using a blender helps to break down the egg and make it easier to pour and, without the extra air added by whisking the muffins don't become overly airy.
- Pour 2 tablespoons of the egg into each cupcake mold. Evenly split the bacon and scallions between the cupcake molds.
- Pour the remaining egg mixture into each cupcake mold and top each egg muffin with a tablespoon of cheese.
- Bake for 10 minutes, and remove from the oven as soon as they are cooked through.
- Remove from the oven and enjoy immediately or store in the fridge. The Egg Muffins can be reheated quickly in the microwave.
Notes
Nutrition
To make a larger batch of this keto breakfast muffin recipe adjust the servings above.
