Breakfast

Bacon and Egg Breakfast Muffins

Name: Bacon and Egg Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 6 large eggs; 1 cup (115g) shredded cheddar cheese; 6 slices of bacon, diced; 1/2 cup (60g) almond flour; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp (30g) unsalted butter, melted; 1/4 cup (30g) chopped fresh chives; 1/4 cup (30g) diced ham; 1 tsp dried parsley; 1/2 tsp garlic powder

By Hannah Voss · June 18, 2026 · Breakfast

Prep15 min

Cook20 min

Total35 min

Serves6

I still remember the first time I made these Bacon and Egg Breakfast Muffins for my family. It was a Sunday morning, and we were all craving something hearty and satisfying. I had some leftover bacon and cheese in the fridge, so I decided to whip up a batch of these muffins. They were a huge hit, and now they're a staple in our household.

What I love about these muffins is that they're incredibly easy to make. You can whip up a batch in no time, and they're perfect for a quick breakfast on-the-go. Plus, they're low-carb and keto-friendly, so you can feel good about what you're putting in your body.

One of the best things about these muffins is that they're highly customizable. You can add in your favorite ingredients, such as diced ham or spinach, to give them an extra boost of flavor. And because they're made with eggs and cheese, they're a great source of protein to keep you full until lunchtime.

These muffins are also a great make-ahead option. You can bake a batch on the weekend and store them in the fridge for up to 5 days. Simply reheat them in the microwave or oven when you're ready for a quick breakfast. And if you want to get really ahead of the game, you can even freeze them for up to 2 months and thaw them out as needed.

So if you're looking for a delicious and easy breakfast option that's perfect for busy mornings, look no further than these Bacon and Egg Breakfast Muffins. They're a game-changer, and I know you'll love them just as much as my family does.

Why You’ll Love This Recipe

They're incredibly easy to make, with just a few simple ingredients and a quick baking time.
They're low-carb and keto-friendly, making them a great option for those following a special diet.
They're highly customizable, so you can add in your favorite ingredients to give them an extra boost of flavor.
They're a great source of protein, thanks to the eggs and cheese, to keep you full until lunchtime.
They're perfect for a quick breakfast on-the-go, and can be reheated in the microwave or oven for a fast and easy meal.

Why This Recipe Works

The key to these muffins is the combination of eggs, cheese, and bacon. The eggs provide moisture and richness, while the cheese adds a nice tanginess and helps to bind the ingredients together. The bacon, of course, adds a smoky, savory flavor that complements the other ingredients perfectly.

Another important factor is the use of a high-quality cheese. I like to use a sharp cheddar or a creamy feta, as they add a nice depth of flavor to the muffins. And because the cheese is melted and mixed with the eggs, it helps to create a creamy, custard-like texture that's just divine.

The cooking process is also important. By baking the muffins in a hot oven, we're able to get a nice golden-brown crust on the outside, while keeping the inside tender and moist. And because we're using a muffin tin, the muffins cook evenly and quickly, making them a great option for a fast breakfast.

Ingredients You’ll Need

To make these delicious Bacon and Egg Breakfast Muffins, you'll need a few simple ingredients. The most important ingredients are eggs, cheese, and bacon, as they provide the bulk of the flavor and texture. You'll also need some almond flour to help bind the ingredients together, as well as some salt and pepper to season.

When shopping for ingredients, be sure to choose high-quality options. Look for thick-cut bacon that's smoked to perfection, and a sharp, creamy cheese that will add depth and flavor to the muffins. And don't forget to pick up some fresh eggs, as they're the star of the show in this recipe.

6 large eggsThe eggs are the base of the muffins, providing moisture and richness. Look for large, fresh eggs for the best flavor and texture.
1 cup (115g) shredded cheddar cheeseThe cheese adds a nice tanginess and helps to bind the ingredients together. I like to use a sharp cheddar for the best flavor.
6 slices of bacon, dicedThe bacon adds a smoky, savory flavor that complements the other ingredients perfectly. Look for thick-cut bacon that's smoked to perfection.
1/2 cup (60g) almond flourThe almond flour helps to bind the ingredients together and adds a nice texture to the muffins. You can also use coconut flour or oat fiber as a substitute.
1/2 tsp saltThe salt enhances the flavor of the other ingredients and helps to bring out the natural sweetness of the eggs and cheese.
1/4 tsp black pepperThe pepper adds a nice depth of flavor and helps to balance out the richness of the cheese and bacon.
2 tbsp (30g) unsalted butter, meltedThe melted butter helps to add moisture and richness to the muffins, and complements the flavor of the cheese and bacon perfectly.
1/4 cup (30g) chopped fresh chivesThe chives add a nice oniony flavor and a pop of color to the muffins. You can also use scallions or parsley as a substitute.
1/4 cup (30g) diced hamThe diced ham adds a nice salty flavor and a bit of texture to the muffins. You can also use diced bell peppers or mushrooms as a substitute.
1 tsp dried parsleyThe dried parsley adds a nice herbal flavor and helps to balance out the richness of the cheese and bacon.
1/2 tsp garlic powderThe garlic powder adds a nice depth of flavor and helps to bring out the natural sweetness of the eggs and cheese.

Ingredients for Bacon and Egg Breakfast Muffins

Equipment You’ll Need

Large bowlWhiskMuffin tinMeasuring cups and spoonsElectric mixerRubber spatulaOven

How to Make Bacon and Egg Breakfast Muffins

1
Preheat the oven to 375 F (190 C).
2
In a large bowl, whisk together the eggs, cheese, and melted butter until well combined.
3
Add the diced bacon, almond flour, salt, pepper, chives, ham, parsley, and garlic powder to the bowl. Stir until just combined, being careful not to overmix.
4
Divide the mixture evenly among 6 muffin cups.
5
Bake the muffins for 20-25 minutes, or until they're golden brown and the centers are set.
6
Remove the muffins from the oven and let them cool in the tin for 5 minutes.
7
Transfer the muffins to a wire rack to cool completely.
8
Serve the muffins warm, or let them cool completely and store them in an airtight container in the fridge for up to 5 days.
9
To reheat, simply microwave the muffins for 20-30 seconds, or until they're warmed through.
10
You can also freeze the muffins for up to 2 months, and thaw them out as needed. Simply wrap the muffins tightly in plastic wrap or aluminum foil and store them in a freezer-safe bag.
11
To thaw, simply leave the muffins at room temperature for a few hours, or reheat them in the microwave or oven.

Expert Tips

Make sure to use high-quality ingredients, such as thick-cut bacon and sharp cheese, for the best flavor and texture.
Don't overmix the batter, as this can lead to tough muffins.
If you want to add some extra flavor to the muffins, try adding some diced bell peppers or mushrooms to the batter.
To get a nice golden-brown crust on the muffins, make sure to bake them in a hot oven and don't open the oven door until they're done.
If you're having trouble getting the muffins to release from the tin, try running a knife around the edges of each muffin before removing them.
To make the muffins more substantial, try adding some diced ham or cooked sausage to the batter.
Experiment with different types of cheese, such as feta or goat cheese, for a unique flavor.
Consider using a silicone muffin tin for easy release and cleanup.

Common Mistakes to Avoid

Overmixing the batter, which can lead to tough muffins.
Not using high-quality ingredients, which can affect the flavor and texture of the muffins.
Not baking the muffins at the right temperature, which can affect the texture and crust.
Not letting the muffins cool completely before storing them, which can lead to sogginess.
Not freezing the muffins properly, which can lead to freezer burn.
Not reheating the muffins properly, which can lead to dryness or overcooking.

Variations and Substitutions

Try adding some diced vegetables, such as bell peppers or mushrooms, to the batter for added flavor and nutrition.
Use different types of cheese, such as feta or goat cheese, for a unique flavor.
Add some cooked sausage or diced ham to the batter for added protein and flavor.
Use almond flour or coconut flour as a substitute for the almond flour.
Add some chopped fresh herbs, such as parsley or chives, to the batter for added flavor.
Try using different types of bacon, such as applewood-smoked or peppered bacon, for a unique flavor.
Add some grated Parmesan cheese to the batter for an extra burst of flavor.

What to Serve With Bacon and Egg Breakfast Muffins

These Bacon and Egg Breakfast Muffins are perfect for a quick and easy breakfast on-the-go. You can serve them with a variety of sides, such as fresh fruit or a green salad, for a well-rounded meal.

Try pairing the muffins with a cup of coffee or a glass of juice for a delicious and satisfying breakfast. You can also serve them with a side of yogurt or oatmeal for added protein and fiber.

Fresh fruitGreen saladYogurtOatmealCoffeeJuice

Make-Ahead, Storage, Freezing and Reheating

These muffins can be stored in an airtight container in the fridge for up to 5 days. Simply wrap the muffins tightly in plastic wrap or aluminum foil and store them in the fridge.

To freeze the muffins, wrap them tightly in plastic wrap or aluminum foil and store them in a freezer-safe bag. The muffins can be frozen for up to 2 months.

To reheat the muffins, simply microwave them for 20-30 seconds, or until they're warmed through. You can also reheat them in the oven at 350 F (180 C) for 5-7 minutes, or until they're warmed through.

When reheating the muffins, make sure to check on them frequently to avoid overcooking. You can also add a splash of milk or cream to the muffins if they become too dry during reheating.

Frequently Asked Questions

Can I make these muffins ahead of time?

Yes, you can make these muffins ahead of time and store them in the fridge for up to 5 days or freeze them for up to 2 months.

Can I use different types of cheese?

Yes, you can use different types of cheese, such as feta or goat cheese, for a unique flavor.

Can I add other ingredients to the batter?

Yes, you can add other ingredients, such as diced vegetables or cooked sausage, to the batter for added flavor and nutrition.

How do I reheat the muffins?

You can reheat the muffins in the microwave for 20-30 seconds, or in the oven at 350 F (180 C) for 5-7 minutes.

Can I freeze the muffins?

Yes, you can freeze the muffins for up to 2 months. Simply wrap them tightly in plastic wrap or aluminum foil and store them in a freezer-safe bag.

How do I store the muffins?

You can store the muffins in an airtight container in the fridge for up to 5 days or freeze them for up to 2 months.

Can I make these muffins gluten-free?

Yes, you can make these muffins gluten-free by using gluten-free flour and being mindful of cross-contamination.

Can I make these muffins dairy-free?

Yes, you can make these muffins dairy-free by using dairy-free cheese and milk alternatives.

The Full Recipe

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