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 30 minutes with 4g net carbs per serving. This american-inspired keto (high-protein) ready in about 40 minutes pairs large eggs, shredded cheddar cheese, cooked and crumbled 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Egg and Cheese Muffins take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Egg and Cheese Muffins?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Baked Egg and Cheese Muffins?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Egg and Cheese Muffins for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Egg and Cheese Muffins high-protein?
Yes — this recipe is tagged high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
So much better than takeout. We'll never order american delivery again.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
