Bacon Egg And Cheese Muffins

Name: Easy Bacon Egg and Cheese Muffins
Prep time: 10 min
Cook time: 18 min
Ingredients: 6 large eggs; 1/2 cup shredded cheddar ((or your favourite cheese)); 4 rashers cooked bacon (chopped); 1/3 cup cottage cheese; Salt flakes and black pepper; 1/4 cup chopped green onions or parsley for garnish (optional)

In This Post You'll Learn:

What Are Bacon, Egg, and Cheese Muffins?

Bacon, egg, and cheese muffins are the ultimate savoury breakfast on the go! Packed with protein, cheesy goodness, and crispy bacon, all baked into a fluffy egg base. These muffins are super-versatile, easy to make, and ready in 30 minutes. You can toss in any leftovers to make them heartier and change them up daily with different seasonings or protein. I love them because they are so ridiculously simple, so I am sharing this recipe with you today. Who doesn’t love simple, quick, and easy?!

Try them with Ranch Seasoning / Homemade Italian Seasoning

Why I Love These Muffins

Who doesn’t love bacon, egg, and cheese in one bite? These cheesy bacon muffins are your new breakfast best friend. They’re super easy to make, low-carb, keto friendly and oh-so-delicious! Perfect for grabbing on busy mornings or enjoying a cup of coffee. Plus, they are also great for keto meal prep for the week and to add to your low carb keto meal plans. These muffins are also Fed Up Compliant and can be enjoyed during the 4-Day Fed Up Cycles.

Bacon Egg and Cheese Muffins ingredients all laid out in small bowls and labels so you know what goes into the recipe.

The Ingredients

Bacon: You can substitute bacon with turkey bacon or ham if you want a leaner option. Leave it out completely if you want, and add some vegetables.
Cottage Cheese: The cottage cheese adds moisture and protein. If you’re not a fan, you could use ricotta, sour cream or a dash of cream instead. Cottage cheese is so popular right now, and is perfect to make these an easy breakfast muffin high in protein.
Cheese: A half cup shredded cheddar works perfectly, but you can use any flavourful cheese like Gruyère, mozzarella, or feta.
Eggs: Room temperature eggs help the muffins bake evenly. If you forgot to take them out of the fridge, you can warm them quickly by placing them in a bowl of warm water for 5 minutes.

How To Make Keto Bacon and Egg Muffins

You can bake these keto muffins traditionally in the oven, or if you’re in a rush, you can even try them in an air fryer! Want mini muffins for a party? Use a mini muffin tin for cute bite-sized versions!

Whisked egg in a glass bowl with bacon and cheese to the right.

Omelette mixture in a silicone muffin tray.

Step 1. Preheat the oven to 170°C fan/190°C static/375°F. Grease a 6-cup muffin pan. Note: I tried liners, as you can see, but found they kind of stuck to the muffin and pulled the muffin sides in a lot. I baked them again without the liners, and they popped straight out.

In a large mixing bowl, whisk the eggs, cottage cheese, salt, and pepper until well combined.

Step 2. Pour the mixture evenly into the prepared muffin cups, filling each about 2/3 full.

Bacon egg and cheese muffins in a pink tray with parsley on top.

Bacon Egg and Cheese Muffins in a pink silicone tray ready to bake.

Step 3. Divide the bacon and shredded cheddar cheese equally between the 6 muffins. Add any fresh herbs for a bit of colour and flavour. Give it a little stir with a teaspoon.

Keto muffins baked and still inside a pink silicone baking pan.

Step 4. Bake for 23-30 minutes, or until the egg muffins are set and slightly golden on top. Remove from the oven and let them cool for a few minutes before removing from the muffin tin.

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Variations

One of the best things about these egg and bacon breakfast muffins is how easy it is to mix and match ingredients depending on your preferences or what you have on hand. They can make Here are a few tasty variations:

Herb-Infused: Add chopped fresh herbs like chives, parsley, or basil for extra freshness. Or serve with a huge dollop of basil pesto.
Vegetarian Option: Swap out the bacon for sautéed spinach, mushrooms, or bell peppers for a veggie-packed version.
Spicy Twist: Add diced jalapeños and a sprinkle of pepper jack cheese for some heat. (My favourite version)!
Meat Lovers: Crumble sausage or ham into the mix for heartier bacon and egg cups.

What to Serve with Breakfast Bacon Cheese Egg Muffins

My easy grab-and-go breakfast best choices would be bulletproof coffee, Dirty Chai Latte, or a high protein shake like our tasty Cottage Cheese Smoothie, or Blueberry Protein Smoothie. Serve with keto barbecue sauce, guacamole, or chimichurri for something a little different.

I am enjoying making some high protein cottage cheese recipes at the moment. If you are the same as me maybe try my Cottage Cheese Pizza Bowl, Cottage Cheese Smoothie, or Cottage Cheese Queso. They are all so good!

Best Ways for Storing Them

Once cooked, let your muffins cool completely before storing. They can be kept in an airtight container in the fridge for up to 4-5 days. For longer storage, freeze them individually and reheat in the microwave or oven when needed.

Frequently Asked Questions

Can I make these muffins ahead of time?

Yes! These muffins are perfect for meal prep. You can make a batch at the beginning of the week and store in the fridge for a quick breakfast or snack. They also freeze well. Thaw and reheat as needed.

How do I keep my muffins from sticking to the pan?

I used an unlined silicone muffin mould, and they popped straight out. I also tried liners, and while the muffins don’t stick to the muffin tin, they do stick to the liners.

Can I use different types of cheese?

Absolutely! Shredded cheddar cheese is a classic choice, but experimenting with Swiss, mozzarella, pepper jack, or even feta or grated halloumi would be awesome!

4 breakfast muffins on a round wire rack.

More Easy Keto Breakfast Recipes

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Bacon Egg and Cheese Muffins up really close with one cut in half.

Easy Bacon Egg and Cheese Muffins

These Easy Bacon Egg and Cheese Muffins are the ultimate grab-and-go breakfast that’ll have everyone raving! Yummy fluffy eggs, crispy bacon, and cheesy goodness all packed into one bite-sized treat. Pure breakfast bliss!

Whether you’re rushing out the door or hosting a brunch, these muffins are perfect. Best bit? They take less than 30 minutes to cook and the oven does most of the work for you! Try them today. Add them to your easy meal prep for the week ahead.

5 from 2 votes!

Prep Time: 10

Cook Time: 18

Course: Breakfast Lunch and Dinner

Cuisine: American

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Calories: 188kcal

Author: Megan Ellam

Servings: muffins

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Equipment

6-cup muffin tin

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Ingredients

▢ 6 large eggs
▢ 1/2 cup (50 g) shredded cheddar (or your favourite cheese)
▢ 4 rashers cooked bacon chopped
▢ 1/3 cup (80 g) cottage cheese
▢ Salt flakes and black pepper
▢ 1/4 cup chopped green onions or parsley for garnish optional

Instructions

CONVENTIONAL METHOD

Preheat the oven to 170°C fan/190°C static/375°F. Grease a 6-cup muffin tin.
In a medium bowl, whisk together the eggs, cottage cheese, salt and pepper until well combined.
Add the bacon and shredded cheddar cheese to the egg mixture. Stir everything until evenly distributed. (Alternatively, you can divide the bacon and cheese between the muffins after pouring the egg mixture. See my images above).
Pour the mixture evenly into the prepared muffin cups, filling each about 2/3 full.
Bake for 23-30 minutes, or until the egg muffins are set and slightly golden on top.
Remove from the oven and let them cool for a few minutes before removing from the muffin tin.

THERMOMIX EGG AND BACON MUFFINS

Preheat the oven to 170°C fan/190°C static/375°F. Grease a 6-cup muffin tin.
Add the eggs, cottage cheese, salt and pepper to mixer; mix 10 sec/speed 5.
Add the bacon and shredded cheddar cheese; mix 10 sec/reverse/speed 4. (Alternatively, you can divide the bacon and cheese between the muffins after pouring the egg mixture. See my images above).
Pour the mixture evenly into the prepared muffin cups, filling each about 2/3 full.
Bake for 23-30 minutes, or until the egg muffins are set and slightly golden on top.
Remove from the oven and let them cool for a few minutes before removing from the muffin tin.

Notes

Storage Tips:

Store in an airtight container in the refrigerator for up to 4 days. Freeze individually wrapped muffins for up to 3 months. Reheat in the microwave for a quick and easy breakfast.

Cooking Tips:

You can substitute the cheddar for other cheeses like pepper jack for a bit of heat or gouda for a milder taste. Want more veggies? Add finely chopped spinach, zucchini, or bell peppers.

Make sure your bacon is fully cooked and crispy before mixing it in. This ensures you get that delicious bacon crunch in every bite.

Lightly grease your muffin tin or use silicone liners to prevent sticking. If you prefer a less greasy option, paper liners work, too, but may stick slightly to the muffins.

Things to Watch for:

Be careful not to overbake these muffins. Keep an eye on them, as baking times may vary slightly depending on your oven. A clean toothpick test in the centre should do the trick.

Chef’s Tip:

Don’t overfill your muffin cups, aim to fill them about 2/3 of the way to prevent overflow and give your muffins a nice, domed top.

More Keto Muffins Recipes:

I am on a muffin kick at the moment. Try our Chocolate Zucchini Muffins, Almond Flour Chocolate Chip Muffins, or Cheesy Savoury Zucchini Muffins recipes.

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Tried this recipe?Mention @meganellam or tag #madcreations!

One response to “Bacon Egg And Cheese Muffins”

Julie S

October 24, 2024

Easy Bacon Egg and Cheese Muffins full of bacon flavours plus Ranch Seasoning makes these muffins with so much more flavour. Light, fluffy muffins full of flavour and so filling. A very easy make, a great snack, breakfast, lunch and dinner.