Low Carb Cheese and Bacon Egg Muffins Breakfast Recipe
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4.7 from 20 votes

Keto Breakfast Muffin Recipe - Cheese and Bacon - Gluten Free

This Cheese, Bacon &  Egg Keto Breakfast Muffin recipe is very easy to cook. They make are a great breakfast, lunch or snack food. Not only low-carb but also Gluten Free!
Prep Time15 mins
Cook Time10 mins
Total Time30 mins
Course: Breakfast, Lunch, Snacks
Cuisine: American, Australian, British
Servings: 9 serves
Calories: 178kcal
Author: Gerri

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-label]

Nutrition

Calories: 178kcal | Carbohydrates: 0g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 119mg | Sodium: 262mg | Potassium: 94mg | Fiber: 0g | Sugar: 0g | Vitamin A: 6.3% | Vitamin C: 0.6% | Calcium: 12.4% | Iron: 3.6%