Air Fryer Bacon & Cheese Egg Muffins

Sometimes you just need an easy, fuss-free breakfast meal and these air fryer egg cups are the perfect option! They are not just keto but also carnivore in case that's the diet you follow.

They are easy to scale up or down so you can make just the amount you need. One to two egg cups will be enough for one serving, especially if you serve them alongside some sliced avocado or tomatoes, bell peppers, roasted mushrooms or cooked spinach.

The eggs yolks will be fully cooked but if you prefer them runny, simply reduce the cooking time by a few minutes.

Recipe Tips

If you don't have an air fryer, simply bake these in the oven. To do that bake the bacon at 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional) for about 10 minutes and then add the remaining ingredients and bake for another 10 to 15 minutes (depending on whether you prefer softer or fully set egg yolks).

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Step-by-step

1. Slice the bacon and dice the cheese.
   Note: no air fryer? See recipe tips for oven baking.

   

2. Divide the bacon pieces between two ramekins (at least ³/₄ cup/ 180 ml capacity). Place in the air fryer and cook at 200 °C/ 400 °F for 7 to 10 minutes, until the bacon is crisped up (start checking at 7 minutes).

   

3. Remove from the air fryer and crack an egg into each cup. Add the cheese cut into small cubes. Add a pinch of salt and pepper. Place back in the air fryer and cook for another 5 to 7 minutes (or less for softer yolks).

   

4. Remove from the air fryer and let the cups cool down for a few minutes before serving.

   

5. Optionally, serve with sliced avocado and/or tomatoes, bell peppers, roast mushrooms or cooked spinach. Eat warm or cold, or store in the fridge for up to 3 days.

   

Recipe

Air Fryer Bacon & Cheese Egg Muffins

★★★★★5.0 (3 ratings)

This is an easy low-carb and carnivore breakfast that can be prepared with less than 5 ingredients in just a ...

Hands on

5m

Overall

25m

Servings

2

1.4 g

Net carbs

17.9 g

Protein

23.3 g

Fat

289

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 egg cups

• 4 thin-cut bacon slices, chopped (60 g/ 2.1 oz)
• ¹/₂ cup diced cheddar cheese or hard cheese of choice (66 g/ 2.3 oz)
• 2 large eggs
• sea salt and black pepper, to taste
• Optional: sliced avocado, tomato or vegetables of choice, to serve

Instructions

1. Slice the bacon and dice the cheese.
   Note: no air fryer? See recipe tips for oven baking.

2. Divide the bacon pieces between two ramekins (at least ³/₄ cup/ 180 ml capacity). Place in the air fryer and cook at 200 °C/ 400 °F for 7 to 10 minutes, until the bacon is crisped up (start checking at 7 minutes).

3. Remove from the air fryer and crack an egg into each cup. Add the cheese cut into small cubes. Add a pinch of salt and pepper. Place back in the air fryer and cook for another 5 to 7 minutes (or less for softer yolks).

4. Remove from the air fryer and let the cups cool down for a few minutes before serving.

5. Optionally, serve with sliced avocado and/or tomatoes, bell peppers, roast mushrooms or cooked spinach. Eat warm or cold, or store in the fridge for up to 3 days.

Nutrition per serving, 1 egg cup

Carbs 2%Protein 25%Fat 73% of calories

Net carbs

1.4 g

Total carbs

1.4 g

Fiber

0 g

Sugars

0.3 g

Protein

17.9 g

Fat

23.3 g

Saturated fat

10.3 g

Calories

289 kcal

Sodium

610 mg · 26.5% RDA

Magnesium

19 mg · 4.87% RDA

Potassium

158 mg · 7.89% EMR

Nutrition by ingredient

Per 1 egg cup	Net carbs	Protein	Fat	kcal
Bacon, streaky (high fat content), organic	0 g	4.1 g	7.5 g	84
Cheddar cheese	1 g	7.5 g	11 g	133
Egg, whole, fresh, raw (free-range or organic eggs)	0.4 g	6.3 g	4.8 g	72
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	1.4 g	17.9 g	23.3 g	289

Serving size 1 egg cup

• Gluten free
• Nut free
• Nightshade free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Low FODMAP