Bacon and Cheese Egg Muffins
A simple, high-protein breakfast or snack that's perfect for those busy mornings on the go. These fluffy egg cups are packed with crispy bacon, melted cheddar, and a hint of spring onion.
Prep
10min
Cook
20min
Total
30min
Serves
12
Per Serving
1g
Net Carbs
9g
Protein
11g
Fat
140
Calories
0g
Fibre
Nutritional information is approximate and for guidance only. Consult your GP or a registered dietitian before making significant dietary changes, especially if you have a medical condition.
🧊 Storage: Keep refrigerated and consume within 2 days of cooking. Reheat thoroughly until piping hot throughout. Do not reheat more than once.
Why You’ll Love This
These egg muffins are the ultimate convenience food for a low-carb lifestyle. They’re basically portable omelettes that you can make in batches and grab as you head out the door. The combination of salty bacon and sharp cheddar is a classic for a reason — it’s incredibly satisfying.
Ingredients
- 10 large eggs
- 150g smoked bacon lardons
- 100g extra-mature cheddar, grated
- 4 spring onions, finely sliced
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil (for greasing)
Method
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Get ready. Preheat your oven to 190°C (170°C fan). Lightly grease a 12-hole muffin tin with olive oil or use silicone liners to prevent sticking.
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Crisp the bacon. Heat a small frying pan over a medium-high heat and fry the bacon lardons until golden and crispy. Drain on kitchen paper to remove excess fat.
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Whisk the eggs. In a large jug, whisk the eggs with the baking powder, salt, and pepper. The baking powder helps them stay light and airy.
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Fill the tin. Divide the bacon, cheese, and spring onions evenly among the muffin holes. This ensures every muffin has a good balance of flavours.
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Pour and bake. Carefully pour the egg mixture over the fillings. Bake for 18–20 minutes until the muffins have risen and are set in the centre.
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Cool and store. Let them cool slightly before removing from the tin. They will deflate a little as they cool, which is perfectly normal.
Tips & Swaps
- Vegetarian. Swap the bacon for diced bell peppers, mushrooms, or wilted spinach.
- Spice it up. Add a pinch of chilli flakes or a dash of hot sauce to the egg mixture for a morning kick.
- Storage. These keep beautifully in the fridge for up to 4 days and can be reheated in the microwave for 30 seconds.
Key Takeaways
- Net carbs: 1g per serving — suitable for keto and low-carb diets
- Cook time: 30 minutes total (10 prep + 20 cook)
- Key ingredient: Smoked bacon lardons (adds a salty, savoury punch)
- Best for: Batch-cooking and grab-and-go breakfasts for busy weekday mornings.