These keto avocado and bacon egg muffins are a delicious low-carb breakfast or snack option packed with healthy fats and protein.
Made with creamy avocado, crispy bacon, and eggs, these muffins are quick to prepare and bake with minimal ingredients.
They’re perfectly portioned for meal prep and excellent for a grab-and-go keto-friendly meal.
Why You’ll Love This Recipe
- Combining avocado and bacon provides rich healthy fats and savory flavor to keep you satisfied.
- Baking the eggs in muffin tins creates uniform, portable portions that cook evenly.
- Simple ingredients keep it quick and fuss-free, ideal for busy mornings or snack time.
Keto Avocado and Bacon Egg Muffins
Savory keto-friendly egg muffins packed with creamy avocado and crispy bacon, perfect for a low-carb breakfast or snack.
- Prep time
- 10 minutes
- Cook time
- 20 minutes
- Servings
- 6
- Yield
- 6 egg muffins
Ingredients
- 6 large eggs
- 1 ripe avocado, diced (about 1 cup or 150 g)
- 6 slices bacon
- 1/4 cup shredded cheddar cheese (28 g)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh chives (optional)
Instructions
- Prepare the bacon and muffin tin Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well. Cook bacon slices in a skillet over medium heat until crispy, about 5-7 minutes. Drain on paper towels, then chop into pieces.
- Mix egg base In a large bowl, whisk the eggs with salt and black pepper until blended. Stir in diced avocado, chopped bacon, shredded cheddar cheese, and chives if using.
- Fill muffin cups and bake Divide the egg mixture evenly into the muffin cups. Bake in the preheated oven for 18-20 minutes or until the eggs are set and reach an internal temperature of 160°F (71°C).
- Cool and serve Remove muffins from oven and let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Helpful Tips
- Use ripe but firm avocado to avoid it turning mushy before baking.
- Cook bacon thoroughly beforehand to ensure crispiness and reduce grease.
- Make sure to bake muffins until they reach 160°F (71°C) internal temperature for food safety.
- Customize by adding diced bell peppers, spinach, or different cheeses if desired.
Storage and Make-Ahead
Store cooled muffins in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave for 20-30 seconds or until warmed through before eating.
You can also freeze muffins individually wrapped for up to 1 month; thaw in refrigerator overnight and reheat before serving.
Frequently Asked Questions
Can I make these muffins ahead of time?
Yes, these egg muffins can be made in advance, stored in the refrigerator for up to 4 days, and reheated when ready to eat.
Can I omit the bacon for a vegetarian version?
Yes, you can omit the bacon and add extra cheese or vegetables like spinach or mushrooms for a vegetarian alternative.
What if I don’t have cheddar cheese?
You can substitute with any cheese you prefer, such as mozzarella, Monterey Jack, or Swiss.
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