Baked Chive and Dill Egg Muffins with Crispy Bacon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden-brown egg muffins packed with fresh herbs and crispy bacon, perfect for a portable keto breakfast that stays moist and flavorful. This American-inspired keto recipe, ready in about 40 minutes, pairs large eggs, heavy cream, fresh chives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 6 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C) and grease a 6-cup muffin tin with 1 teaspoon melted unsalted butter.
  2. Step 2: Whisk together 6 large eggs, 1/4 cup heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
  3. Step 3: Stir in 1/4 cup finely chopped fresh chives, 1/4 cup finely chopped fresh dill, and 4 chopped bacon slices until evenly distributed.
  4. Step 4: Divide the mixture evenly among the greased muffin cups, filling each about 3/4 full.
  5. Step 5: Bake for 20-25 minutes until the tops are golden and centers are set.

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