These are one of my favorite things to cook; they’re easy, pretty fast, and they save extremely well. Cook them in bulk and then you have breakfast for the entire week!
When I cooked these, I tried 2 different methods of making the bacon basket. The way listed below had the best results – with the others, the eggs leaked completely through to the sides and the bacon curled up as it was cooking – making it more of a frittata keto muffin with a curl of bacon in the middle.
They save extremely well. You can freeze or refrigerate them. I prefer to refrigerate them so that I can have them for breakfast again when I am in a rush. I will normally put them in the microwave for 45-60 seconds, and they come out great!
As always, let me know how you like them in the comments below, or tell us your own twist.
Yields 7 total “muffins”
The Preparation
- 18 slices bacon
- 7 large eggs
- 1 cup cheddar cheese
- 4 tablespoons heavy whipping cream
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon celery salt
- ½ teaspoon cayenne pepper
The Execution
1. Preheat your oven 375F.
2. Cut your bacon slices in half and mold them around the outsides and bottom of each well in a cupcake tray. You should use about 2 slices of bacon per well, sometimes more to fill in excess gaps.
3. Bake the bacon baskets in the oven for 15 minutes to pre-cook them. While the bacon is cooking, whisk together some eggs, cream, and your spices. Feel free to add any extra fresh herbs of your preference.
4. Put 1-2 tbsp. of cheddar cheese at the bottom of each bacon fritatta. Put about 1/4 cup of egg mixture into each bacon mold, trying your best to not let any egg leak out. Put them into the oven for an additional 12-15 minutes or until they start to brown on the top.
5. Remove from the oven and let cool. Serve or store for later!
I made 7 total muffins with this recipe, each muffin being: 467.57 Calories, 41.83g Fats, 2.23g Net Carbs, and 19.35g Protein.
| Bacon Crusted Frittata Muffins | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 18 slices bacon | 2102 | 200.04 | 6.45 | 0 | 6.45 | 63.6 |
| 7 large eggs | 500 | 33.28 | 2.52 | 0 | 2.52 | 43.96 |
| 1 cup cheddar cheese | 457 | 37.64 | 3.49 | 0 | 3.49 | 25.84 |
| 4 tablespoons heavy whipping cream | 204 | 21.65 | 1.64 | 0 | 1.64 | 1.7 |
| ½ teaspoon ground black pepper | 3 | 0.04 | 0.74 | 0.3 | 0.44 | 0.12 |
| ½ teaspoon onion powder | 4 | 0.01 | 0.95 | 0.2 | 0.75 | 0.12 |
| ½ teaspoon celery salt | 0 | 0 | 0 | 0 | 0 | 0 |
| ½ teaspoon cayenne pepper | 3 | 0.16 | 0.51 | 0.2 | 0.31 | 0.11 |
| Totals | 3273 | 292.82 | 16.3 | 0.7 | 15.6 | 135.45 |
| Per Serving(/7) | 467.57 | 41.83 | 2.33 | 0.1 | 2.23 | 19.35 |
I made 7 total muffins with this recipe, each muffin being: 467.57 Calories, 41.83g Fats, 2.23g Net Carbs, and 19.35g Protein.
The Preparation
- 18 slices bacon
- 7 large eggs
- 1 cup cheddar cheese
- 4 tablespoons heavy whipping cream
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon celery salt
- ½ teaspoon cayenne pepper
The Execution
- Preheat your oven 375F.
- Cut your bacon slices in half and mold them around the outsides and bottom of each well in a cupcake tray. You should use about 2 slices of bacon per well, sometimes more to fill in excess gaps.
- Bake the bacon baskets in the oven for 15 minutes to pre-cook them. While the bacon is cooking, whisk together some eggs, cream, and your spices. Feel free to add any extra fresh herbs of your preference.
- Put 1-2 tbsp. of cheddar cheese at the bottom of each bacon fritatta. Put about 1/4 cup of egg mixture into each bacon mold, trying your best to not let any egg leak out. Put them into the oven for an additional 12-15 minutes or until they start to brown on the top.
- Remove from the oven and let cool. Serve or store for later!
