Bacon & Egg Muffins

These bacon & egg muffins are great for an easy weekend breakfast for a crowd! They’re also easy to whip up and reheat for a quick grab & go breakfast throughout the week. I heat mine up in a toaster oven and top with butter.

Scroll down for the recipe.

If you’re still struggling to stick with your low-carb, high-fat diet, even with delicious recipes like this, I STRUGGLED TOO! Check out my books on Amazon to learn how lost more than 100 pounds and how I easily maintain that loss!

If you are new to my website, welcome. Take a look around – I have a lot of information to share: videos, blogs, recipes and more!

  • 10 eggs
  • 12 slices of bacon
  • 6-12 tablespoons butter
  • ½ cup cheddar cheese, shredded
  • ¼ cup heavy cream
  • ¼ cup green onion, diced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon red pepper flakes
  • Nonstick cooking spray


  • Preheat oven to 375 degrees.
  • Spray muffin tins with cooking spray.
  • Cook bacon in frying pan over high heat for 2 minutes on each side to lightly crisp bacon.
  • Add 1 slice of bacon to each muffin tin. Wrap the bacon around the edges of the cup.
  • Beat eggs in large mixing bowl.
  • Stir in cheese, green onions, cream, salt, pepper, garlic powder and red pepper flakes. Combine well.
  • Add mixture evenly to muffin tins. Tins should be about ¾ full.
  • Sprinkle green onions over filled tins.
  • Bake for 20-25 minutes, or until egg muffins rise and centers are fully cooked.
  • Top each muffin with ½ – 1 tablespoon of butter.

Let's Connect!

Leave a Reply

Your email address will not be published. Required fields are marked *