Most of us are getting bored of the same old breakfast, so I decided to spice things up and go a different route. Being on a keto diet for a long time will definitely lead you to experimentation in the kitchen, and this one is something that works.
Frittata’s are a great way to get those fluffy eggs you want, while packing in tons of protein and fat from meats and cheese. Add some vegetables in there and you’re golden.
If you’re on a low carb diet, I really suggest you try this bacon and cheese frittata recipe out and let me know what you thought of it.
You should have most of these ingredients laying around the house, so just grab a muffin tray and let’s get this thing started!
This recipe and the photos are courtesy of Mother on a Mission.
Yields 8 servings of Hunger Buster Low Carb Bacon Frittata
The Preparation
- 6 ounces cooked bacon, chopped
- 8 large egg
- 1/2 cup half-and-half
- 1/2 cup cheddar cheese, grated
- 2 teaspoons dried parsley
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon butter
The Execution
1. Preheat oven to 375F. Gather ingredients. (The bacon should already be cooked and chopped!)
2. In a large bowl, mix the eggs and half n’ half. Mix well until eggs are almost scrambled. You still want to have streaks of egg whites.
3. Fold in the bacon, cheese, dried parsley, pepper, and salt.
4. Grease the muffin tin with the butter. Alternatively, you can use paper liners. Pour in the mixture, filling each “cup” about 3/4 of the way.
5. Stick them in the oven for about 15-18 minutes, or until they are puffy and turning a little bit golden on the edges.
6. Remove from the oven and let cool for 1 minute. Remove frittatas from the muffin tray and eat up!
This makes a total of 8 servings of Hunger Buster Low Carb Bacon Frittata. Each serving comes out to be 229 calories, 17.3g fats, 1.4g net carbs, and 15.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 6 ounce cooked bacon | 932 | 73.6 | 2.3 | 0 | 2.3 | 60.8 |
| 8 large egg | 629 | 41.8 | 3.2 | 0 | 3.2 | 55.3 |
| 1/2 cup half-and-half | 149 | 12.6 | 5.7 | 0 | 5.7 | 3.8 |
| 1/2 cup cheddar cheese | 247 | 20.4 | 1.9 | 0 | 1.9 | 14 |
| 2 teaspoon dried parsley | 3 | 0.1 | 0.5 | 0.3 | 0.3 | 0.3 |
| 1/2 teaspoon black pepper | 3 | 0 | 0.7 | 0.3 | 0.4 | 0.1 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| Totals | 2065 | 160 | 14.3 | 0.5 | 13.7 | 134.4 |
| Per Serving (/8) | 258 | 20 | 1.8 | 0.1 | 1.7 | 16.8 |
Hunger Buster Low Carb Bacon Frittata
Ingredients
- 6 ounce cooked bacon chopped
- 8 large egg
- ½ cup half-and-half
- ½ cup cheddar cheese grated
- 2 teaspoon dried parsley
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 tablespoon butter
Instructions
- Preheat oven to 375F. Gather ingredients. (The bacon should already be cooked and chopped!)
- In a large bowl, mix the eggs and half n’ half. Mix well until eggs are almost scrambled. You still want to have streaks of egg whites.
- Fold in the bacon, cheese, dried parsley, pepper, and salt.
- Grease the muffin tin with the butter. Alternatively, you can use paper liners. Pour in the mixture, filling each “cup” about 3/4 of the way.
- Stick them in the oven for about 15-18 minutes, or until they are puffy and turning a little bit golden on the edges.
- Remove from the oven and let cool for 1 minute. Remove frittatas from the muffin tray and eat up!
WTF is Half’n’Half?
Haha, half n’ half is a mixture of cream and milk. Half heavy cream, half whole milk 🙂
Sounds yummy! What if you don’t have any half-half though? Is regular milk okay?
Regular milk is very carby, you can mix heavy cream and water together at a 60% cream and 40% water ratio to get around the same consistency 🙂
I make these one at a time with 2 eggs, in a glass cereal bowl, covered in the microwave for 2-3 minutes, until the egg is no longer runny. Butter the dish first, though, or they stick.
Suzanne, that’s a cool idea! Growing up I always used to eat scrambled eggs from the microwave so this definitely makes sense to me. My only problem is that it doesn’t look as appetizing for photos 😛
A definite winner. I double batched, which made 12 large ‘muffins.’ I mixed the eggs, cream and parsley in a bowl, poured 1/2 cup of the mixture in each cup of my silicone oversized muffin mold, then topped each cup with bacon and grated cheese (ensures even distribution of the good stuff). They took a little longer to bake, of course. Utterly divine and so simple.
Glad you liked it Cristina! I am actually making egg muffins as we speak 😛
Would almond milk work as a sub for the half and half?
Andy, you could sub heavy cream for half and half. Or half almond milk, half heavy cream 🙂
Do you weigh your bacon before or after it’s cooked? I would assume it’s 6 oz raw but you never know
Dany, I normally use cups to “weigh” but the few scattered areas I do actually break out the scale, it’s always before I cook it 😉
Dang. I made a mistake, I weighted the bacon after cooking. Did a tad different, did not have the muffins thins. I put the 1 Tbspoon of butter that is in the original recipe, in a cast iron skillet on the stove top (medium high temp). When the butter was melted I put all the ingredients that were in the recipe mix (turn to medium temp). Cooked until started to get a little gold in the edges of the pan and the egg mixture got more consistent ( around 5 min). I put in the oven (375 f) and cooked for 7-8 minutes or until golden brown. I chose to put a couple sliced scallions as the green part. Next time i will put the cheese just after I pour the eggs mixture in the skillet to avoid all the sticky cheese on the bottom of the pan. We all thought the recipe was very good. Thank you for sharing. I will look around for more of your recipes. ; )
I was able to make 12 and I filled the muffin cup full . I also added 1/2 cup of cheese
Why are we no longer able to pin directly from your pages? I have not been able to for about a week, on any recipe. I have to find a pin already pinned on Pinterest, and then pin from that pin. If I try to pin from your page, it gives me an error telling me “Oops, something went wrong, try again later.” I have cleared my cache and have done everything that I know of, and am unable to pin from any of your pages. I would appreciate any suggestions that you have. Thank you.
It’s an issue that we’ve been exploring and hopefully have fixed. Please let me know if you are able to pin images again from the website.
It is now letting me pin again. Thank you!
This is one of the notificatons that I get when I try to pin. It is on every recipe that I try to pin from RuledMe. It does not happen on any other site. I use pins to keep my recipes to that I can have them in one places to make meals. Your help would be greatly appreciated.
https://uploads.disquscdn.c…
We’ve spent some time trying to fix this error as we’re not exactly sure what is causing it. Let me know if you run into the issue any more!
How many muffins is a serving
Most people eat one or two. It really depends on your macros and what your needs are.
Thank you!!! They are so yummy!!! https://uploads.disquscdn.c…
Your carb counts are way way off…..bacon is like 0.1 carb per slice and a whole cup of shredded cheese is 1 total carb… you listed it as 1.75 for 1/2 a cup…
It depends on what brands you’re using, but we use the USDA nutritional database for ingredients. On nutrition labels, you usually are seeing rounded numbers and if the carb counts are below 1g carb per serving, they are legally allowed to put 0g carbs. With pre-shredded cheese, you usually have corn starch added as an anti-caking ingredient, which can add some carbs. Bacon is typically cured with some type of sugar so it does contain carbs, and eggs are also using the USDA nutritional values. Of course, you can shred your own cheese and find bacon without added sugar – we just use what is most commonly found and what people most commonly use.