Baked Egg and Cheese Muffins
Fluffy egg muffins packed with sharp cheddar and crispy bacon, baked to perfection for a protein-packed breakfast that’s ready in 40 minutes with 4g net carbs per serving. This American-inspired keto recipe (high-protein), ready in about 40 minutes, pairs eggs, cheddar cheese, bacon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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.
Ingredients
- 4 large eggs
- 1/2 cup, shredded cheddar cheese
- 4 slices, cooked and crumbled bacon
- 1 tsp olive oil
- 1/4 tsp salt
- pinch black pepper
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 375°F (190°C) and lightly grease a 6-cup muffin tin with 1 tsp olive oil.
- Step 2: Whisk 4 large eggs in a bowl with 1/4 tsp salt and a pinch of black pepper until well combined.
- Step 3: Stir 1/2 cup shredded cheddar cheese and 4 oz crumbled bacon into the egg mixture until evenly distributed.
- Step 4: Divide the mixture evenly among the greased muffin cups, filling each 3/4 full.
- Step 5: Bake for 22-25 minutes until the edges are golden and the centers are set, then let cool for 5 minutes before removing from the tin.
