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 ounces bacon
- 7 large egg
- 4 tablespoons heavy whipping cream
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon celery salt
- 1/2 teaspoon cayenne pepper
- 1 cup cheddar cheese, shredded
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!
This makes a total of 7 servings of Bacon-Crusted Frittata Muffins. Each serving comes out to be 578 calories, 50.2g fats, 2.1g net carbs, and 34.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 18 ounce bacon | 2720 | 238.2 | 0 | 0 | 0 | 136.1 |
| 7 large egg | 551 | 36.6 | 2.8 | 0 | 2.8 | 48.4 |
| 4 tablespoon heavy whipping cream | 202 | 21.5 | 1.6 | 0 | 1.6 | 1.7 |
| 1/2 teaspoon black pepper | 3 | 0 | 0.7 | 0.3 | 0.4 | 0.1 |
| 1/2 teaspoon onion powder | 4 | 0 | 0.9 | 0.2 | 0.8 | 0.1 |
| 1/2 teaspoon celery salt | 2 | 0.1 | 0.2 | 0.1 | 0.2 | 0.1 |
| 1/2 teaspoon cayenne pepper | 3 | 0.2 | 0.5 | 0.2 | 0.3 | 0.1 |
| 1 cup cheddar cheese | 495 | 40.8 | 3.8 | 0 | 3.8 | 28 |
| Totals | 3979 | 337.4 | 10.5 | 0.7 | 9.8 | 214.6 |
| Per Serving (/7) | 568 | 48.2 | 1.5 | 0.1 | 1.4 | 30.7 |
Bacon-Crusted Frittata Muffins
Ingredients
- 18 ounce bacon
- 7 large egg
- 4 tablespoon heavy whipping cream
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon celery salt
- ½ teaspoon cayenne pepper
- 1 cup cheddar cheese shredded
Instructions
- Preheat oven to 375F. Cut the bacon slices in half and shape them around the outsides and bottom of each cupcake mold, making sure not to leave any gaps.
- Bake for 15 minutes to precook the bacon baskets. Meanwhile, whisk together the eggs, heavy cream, and seasonings. Feel free to add any extra fresh herbs you'd like here!
- Place some shredded cheddar cheese at the bottom of each bacon basket. Pour the egg mixture into the cups, trying your best not to let any egg leak out. Bake for an additional 12–15 minutes or until beginning to brown on top.
- Remove from the oven and let cool. Store them for later, or serve and enjoy!
