Bacon Breakfast Muffins


Delicious low carb, keto-friendly breakfast bacon muffins are easy to make, packed with protein, and more than travel friendly since they taste just as good when cold.

Menu – Bacon Breakfast Muffins

bacon breakfast muffins

(CARB-2.9g / FAT-6.6g / FIB-4g / SUG-1.1g / PROT-8.4g)

You’ll need:

  • 6 large eggs
  • 4 large egg whites
  • 1/2 cup heavy cream (a lower fat one will work fine, too)
  • 12 slices fully bacon
  • 1/2 cup reduced fat cheddar cheese
  • 4 ounces broccoli*
  • 2 ounces mushrooms*
  • 1/2 tablespoon olive oil

*If you don’t like broccoli or mushrooms, simply use whatever you want!

What to do:

  1. Mix together your whole eggs, egg whites, and heavy cream.
  2. Take out a muffin pan, coat it with non-stick, low calorie cooking spray and add one slice of bacon to each spot, making sure to roll them up so they fit perfectly around the edges of the pan.
  3. Cook (you can microwave if it’s more convenient) whatever vegetables you’re using and evenly distribute them into your spots.
  4. Top your vegetables with your cheese.
  5. Pour your mix in then sprinkle a little more cheese and some dill weed, or any other kind of seasoning you like.
  6. Bake them on 350F/176C for around 15-20 minutes and enjoy!