Keto Bacon and Egg Breakfast Muffins

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Portable breakfast muffins packed with crispy bacon, eggs, and cheese, perfect for a quick keto-friendly start to your day. This American-inspired recipe (keto, low carb), ready in about 30 minutes, combines large eggs, bacon strips, shredded cheddar cheese into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 180 calories and feeds 6, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. 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

• 6 large eggs
• 6, cooked and crumbled bacon strips
• 1/2 cup shredded cheddar cheese
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, optional chopped chives

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease a 6-cup muffin tin lightly with butter or cooking spray.
2. Step 2: In a large bowl, whisk together 6 large eggs, 1/4 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined and slightly frothy.
3. Step 3: Stir in 6 cooked and crumbled bacon strips and 1/2 cup shredded cheddar cheese, mixing until evenly distributed.
4. Step 4: Pour the egg mixture evenly into the 6 muffin cups, filling about 3/4 full.
5. Step 5: Bake for 18-20 minutes until the eggs are set and the tops are golden. Remove from oven and sprinkle with 2 tbsp chopped chives if desired before serving warm or at room temperature.