Keto Egg Muffins with Bacon & Cheese (Low Carb Breakfast Bites)

Whether you’re rushing out the door or meal prepping for the week, these Keto Egg Muffins make breakfast easy.
They’re fluffy, savory, and loaded with bacon and cheese — everything you love about breakfast without the carbs.

✅ Only 2 net carbs per muffin
✅ High-protein & filling
✅ Great for meal prep
✅ Freezer-friendly

🧂 Ingredients

• 6 large eggs

• ¼ cup heavy cream

• ½ cup shredded cheddar cheese

• 4 slices cooked bacon, crumbled

• ¼ cup chopped spinach (optional for color)

• Salt and pepper to taste

• Butter or avocado oil (for greasing muffin tin)

👨‍🍳 Instructions

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C).
Grease a 6-cup muffin tin or use silicone liners.

Step 2: Mix Ingredients

In a bowl, whisk together eggs, heavy cream, salt, and pepper.
Stir in cheese, bacon, and spinach if using.

Step 3: Pour & Bake

Divide the mixture evenly into muffin cups (about ¾ full).
Bake for 15–18 minutes, or until muffins are set and lightly golden.

Step 4: Cool & Serve

Let cool for 5 minutes before removing from the tin.
Serve warm or store in the fridge for up to 4 days.

🍽️ Nutrition (Per Muffin – Approximate)

💡 Tips for Perfect Keto Egg Muffins

• Use silicone muffin cups for easy cleanup.

• Add diced sausage, ham, or jalapeños for extra flavor.

• Reheat in the microwave for 20 seconds or enjoy cold on the go.

• Freeze for up to 1 month — just thaw overnight in the fridge.