Keto Bacon Cheddar Egg Muffins

I’m loving these easy keto Bacon Cheddar Egg Cups! They’re the perfect poppable on-the-go breakfast option. They also work wonderfully as a meal prep option, keeping for about 3 days in the refrigerator.

I like to eat these with a touch of hot sauce (have you tried our Fermented Sriracha?) or even unsweetened ketchup (you can make your own low-carb ketchup too!).

Be sure to use small or medium eggs in these as large eggs may spill over in the pan.

Step-by-step

1. Place the bacon in a hot pan and cook for a few minutes. Turn and cook for a few more minutes. The bacon should be cooked but still soft (not too crispy).

2. Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted). Divide the grated turnip between 6 silicone muffin molds. Place a strip of bacon into the mold around the edges.

   

3. Place a tablespoon of cheese into the mold then crack an egg into each mold.

   

4. Transfer to oven for 20-25 minutes or until set. Eat warm or cold. Store in the fridge for up to 4 days.

   

Recipe

Keto Bacon Cheddar Egg Muffins

★★★★★4.6 (39 ratings)

These easy low-carb egg cups are the perfect packable lunch. A quick meal made with just 4 ingredients!

Hands on

10m

Overall

35m

Servings

6

1.6 g

Net carbs

12 g

Protein

14.9 g

Fat

191

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

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Ingredients makes 6 cups

• 6 medium eggs
• 1 cup grated turnip or kohlrabi (130 g/ 4.6 oz)
• 6 slices bacon, cooked (180 g/ 6.4 oz)
• ¹/₄ cup grated cheddar cheese (57 g/ 2 oz)
• pinch of salt and black pepper, to taste

Instructions

1. Place the bacon in a hot pan and cook for a few minutes. Turn and cook for a few more minutes. The bacon should be cooked but still soft (not too crispy).

2. Preheat oven to 190 °C/ 375 °F (conventional), or 170 °C/ 340 °F (fan assisted). Divide the grated turnip between 6 silicone muffin molds. Place a strip of bacon into the mold around the edges.

3. Place a tablespoon of cheese into the mold then crack an egg into each mold.

4. Transfer to oven for 20-25 minutes or until set. Eat warm or cold. Store in the fridge for up to 4 days.

Nutrition per serving, 1 cup

Carbs 3%Protein 25%Fat 72% of calories

Net carbs

1.6 g

Total carbs

2 g

Fiber

0.4 g

Sugars

1 g

Protein

12 g

Fat

14.9 g

Saturated fat

5.6 g

Calories

191 kcal

Sodium

481 mg · 20.9% RDA

Magnesium

15 mg · 3.7% RDA

Potassium

173 mg · 8.65% EMR

Nutrition by ingredient

Per 1 cup	Net carbs	Protein	Fat	kcal
Egg, whole, fresh, raw (free-range or organic eggs)	0.3 g	5.5 g	4.2 g	63
Turnip, raw	1 g	0.2 g	0 g	6
Bacon, streaky (high fat content), organic	0 g	4.1 g	7.5 g	84
Cheddar cheese	0.3 g	2.2 g	3.1 g	38
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	1.6 g	12 g	14.9 g	191

Serving size 1 cup

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