Keto Bacon, Egg & Cheese Breakfast Muffins (Low-Carb)
Egg Muffins
Sugar-free, low-carb egg muffins loaded with bacon and cheese — a perfect grab-and-go breakfast for busy mornings.
Nutrition (per serving)
These egg muffins are my go-to for hectic mornings and packed days—rich, savory, and completely sugar-free. Crispy bacon, sharp cheddar, and tender spinach bathed in fluffy baked eggs create a portable breakfast that still feels indulgent while staying strictly keto and low-carb.
Make a batch on Sunday and you’ll have breakfast or a quick snack ready all week. They reheat beautifully in a microwave or toaster oven and travel well in a lunchbox or insulated bag for truly on-the-go eating.
Ingredients
- Large eggs:8 pieces
- Heavy cream:1/4 cup
- Shredded cheddar cheese:1 cup
- Cooked bacon, chopped:6 slices
- Baby spinach, chopped:1 cup
- Fresh chives, chopped:2 tbsp
- Salt:1 tsp
- Black pepper:1/2 tsp
- Garlic powder:1/4 tsp
- Avocado oil spray (or butter):as needed
Instructions
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Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin with avocado oil spray or butter.
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Whisk together the eggs and heavy cream in a large bowl until frothy. Stir in salt, pepper, and garlic powder.
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Fold in the chopped spinach, shredded cheddar, cooked chopped bacon, and chives until evenly distributed.
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Divide the mixture evenly among 8 muffin cups (reserve 4 cups empty or make mini-muffins). Fill each cup about 3/4 full.
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Bake for 18–22 minutes, or until the muffins are set and lightly golden on top. A knife inserted should come out clean.
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Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Store in an airtight container in the fridge for up to 5 days.
Tips & Notes
- For extra convenience, bake a double batch and freeze individually wrapped muffins—reheat 60–90 seconds from frozen in the microwave.
- Swap bacon for diced ham or cooked sausage, and use kale or arugula if you prefer instead of spinach.
- Use silicone muffin cups for easy removal and minimal greasing.
