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!
Hi, did you add milk or something to your egg mixture for the bacon crusted frittata muffins that is not listed in the ingredients? The picture with the eggs in the bowl show a white liquid? Txs
Duh me, sorry about that! I added 4 Tbsp. Heavy Cream – I’ll go back and fix that in a few. My apologies!
These are fantastic. Love that these are so easy to grab and go with my tight schedule.
Glad to hear they’re convenient for me. Frittata’s are probably my favorite breakfast food because they’re so easy to just grab and go.
Oh, I just noticed that you have another recipe called “Hunger Buster Low Carb Bacon Frittata”. Thats the one in the 30-day keto meal plan! Guess I didnt come across this one because I was looking for it by the name “Cheesy Frittata Muffin” 🙂 In any case, the question about freezing holds. For now, I have wrapped them in a foil and stuck into the freezer.
BTW, tasted one and it is awesome! A keeper 🙂
Awesome to hear – keep it up!
You definitely could, but you have to account for the loss of fat from the pork as well.
I have been eating one of these every morning for 2 months now and I’m still not sick of them! Even my non-keto bf eats one every day! SO GOOD.
I did make a couple adjustments – I like my bacon crispy, so I start the bacon lined cups cooking on their own for 10 minutes before I add the cheese and the egg mix. I also use a dozen eggs, making 12 of them but the amount of other ingredients remain the same.
These frittatas have been my little breakfast heroes ever since I discovered them. Thank you thank you thank you Craig! (Oh and all your other recipes I’ve tried have come out awesome too!)
Add some chopped Jalapeno to each, with one ring of Jalapeno on top, while putting the cheese on top, not the bottom, and they are even better. 😀
So how many muffins is a serving?
We have the macros for each muffin listed at the end of the recipe. “Serving sizes” are generalized, so it really depends on what your macros are and what your needs are.
468 calories for a single muffin… ooof these look delicious but i couldn’t eat just one and i wouldn’t eat 1k calories for breakfast. is there a way to lower the calories? turkey bacon or something
If you used pre-cooked bacon and remove the grease it would result in a lot less calories.