Bacon breakfast Muffins (Updated)

Bacon breakfast Muffins (Updated)

This is another simple recipe that can yield an entire weeks worth of keto friendly breakfasts.  Its very simple and can be customized as many ways as you can imagine.  Its basically a full keto breakfast on the go in muffin form.

Finished Bacon MuffinHere is the finished product.

Bacon in PanThe first step is to cook some bacon up and put it around the ring of the muffin pan.  Make sure to be quick about it because the bacon will harden pretty quickly.  You’ll note that I only filled 8, my wife likes hers with crumbled bacon instead of around the edges. One thing to note is the quality of your muffin tin. The previous week I made a batch with my old pan and they stuck to the sides pretty bad. So I ordered a new muffin pan. The difference was huge.  Even with muffin cups the old pan on the still stuck with the muffins.  I didn’t even grease the pan shown above (well, other than a slice of bacon of course :) ).

Broccoli Cooking in Bacon GreaseCook some broccoli up in the left over bacon grease.  When they are cooked, distribute them throughout the tins.

Eggs and Cream and SpicesMix together the eggs, cream and spices.  Make sure to whisk it good until bubbles form.

Filled Muffin TinsHere is the mixture after the eggs / cream have been added. There are several different variations you can do.  For my wife’s I crumbled the bacon instead of wrapping it.

Add Cheddar cheeseAdd Cheddar cheese to tins.  Push it into the muffin, now they are ready for the oven!

Almost Done MuffinsHere are the muffins after baking.  But don’t stop now, they are not done!

Sliced Cheese on MuffinTake a slice of cheddar cheese and break it into four, put 1/4 on each slice.

Finished Bacon MuffinsHere are the complete muffins!  Now you’re ready to conquer the week!!

Bacon Breakfast Muffins
Nutrition Information
  • Serves: 12
  • Serving size: 1-2
  • Calories: 162
  • Fat: 13
  • Carbohydrates: 2
  • Fiber: 1
  • Protein: 10

Prep time: 
Cook time: 
Total time: 

Bacon Breakfast Muffins
  • 6 Eggs
  • 6 oz Heavy Cream
  • 300 g Broccoli
  • 58 g cheddar cheese, shredded
  • 12 slices Bacon
  • To Taste Salt, pepper, garlic powder
  • 3 slices Cheddar Cheese
  1. Cooked the bacon until close to done but not crispy, try to keep it flat and straight, might be easier to bake it.
  2. Place one piece of bacon in each tin, wrapping it around the outside, depending on how non stick your pan is, you might want to pam it first
  3. Fry the broccoli in the bacon grease from above bacon, cutting the broccoli down once it is softer with the spatula
  4. Distribute the broccoli into the muffin pans equally
  5. Whisk cream, eggs and spices, pour into each muffin, leave some room for expansion
  6. Cook for 20 minutes @ 350 degrees, the top should start browning and the inside should be firm
  7. When they are mostly done, aka browning a little, add ¼ of a slice of cheese to the top of each muffin. Remove and let cool after the cheese melts


  1. I was wondering do you think I could make these and then freeze them to reheat for a weeks breakfast?

    • I actually make 5 days of them on Sunday, throw them in the refrigerator, and eat two each day. No need to freeze!

  2. Those are some long cook times. Not sure I can cook something for 25 months….

  3. Thanks, these are really great. Found the link to your site via r/keto and made these this morning. Damn fine. Have a real biscuit-y flavor to them. Very good and filling. Definitely put the Pam down BEFORE you start filing the muffin tins.

    • Haha, yeah that would be essential for the non stick to work :)

    • I have a batch in the oven right now and I used foil muffin cups. Hopefully, that will eliminate sticking. I added some tarragon and grains of paradise for the spices. Hopefully, that’s a winning combination.

  4. Just made these today, love them! Are the nutrition facts for one or two muffins?

  5. Can you freeze them? Anyboby no

  6. Hey, your recipe’s broken! I can’t see the specifics of the recipe anymore :(

  7. are these good reheated in the microwave? they look delicious!

  8. I made a variation to the recipe

    Only 4 eggs, 1 cup of almond flour , 1 teaspoon of baking powder .

    Amazing texture and flavor, keep the good posting, I blindly make any of your recipes knowing they will taste awesome.

  9. Yummy, I altered a little bit this recipe adding a cup of almond flour to bring a real muffin texture to this awesome recipe.

  10. It’s called a quiche. Many flavors and sizes.

  11. Wow, these are delicious! However, I think your calories are off, using that bacon grease will add quite a bit to your final total. I count just under 300 calories per muffin vs your 162. I also cooked up about 100g of breakfast sausage and crumbled it, putting it on top of the muffin just underneath the cheese (bringing my version up to 326 calories per muffin).

  12. I just made these on Sunday as they look delicious. I love them, they are perfect. I think I messed up and added way to much broccoli to them though. When I open the container the only thing I can smell is broccoli, then while eating them all I can taste is broccoli.

    Dont get me wrong, I love broccoli! But at 5-6 am getting a big whiff of cold broccoli then tasting only broccoli has been a little to much. I wonder what I could substitute instead of broccoli. Spinach?

    Either way, these are awesome and I greatly appreciate your site and all your recipes!

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