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keto bacon egg bites on a plate
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Keto Low-Carb Egg Bites (Muffins)

Start your day with these Keto Low-Carb Egg Bites, a delicious and protein-packed breakfast that’s easy to make and perfect for meal prep! These fluffy, flavorful egg muffins are loaded with savory cheese, bacon, and fresh veggies—all while keeping the carbs low and the flavor high. They’re a quick, grab-and-go breakfast or snack that's endlessly customizable.
Course Breakfast
Cuisine American
Keyword keto egg bites, keto egg muffins, low carb egg bites, low carb egg muffins
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 egg bites
Calories 144kcal
Author Brandi Crawford

Equipment

Ingredients

  • 12 eggs
  • salt and pepper to taste
  • 6 slices bacon Cooked and crumbled
  • ½ cup chopped onions
  • ½ cup chopped green bell peppers
  • ½ cup chopped red bell peppers
  • ⅓ cup chopped mushrooms Any type you prefer
  • ½ cup grated mozzarella cheese
  • ½ cup grated cheddar cheese I used smoked cheddar cheese.
  • ½ cup fresh spinach finely chopped

Instructions

  • Preheat oven to 350 degrees.
  • Whisk the eggs in a large bowl with the salt and pepper to taste.
  • Spray a 12 capacity muffin tin with cooking oil. I like to use olive oil.
  • Pour the eggs into each tin, only fill each about halfway.
  • You can toss the bacon, onions, peppers, and mushrooms in a bowl if you like, to mix them up and add them to each of the tins. Or you can just divide each equally into each of the muffin tins. Place the veggies on top of the eggs.
  • Top with the shredded cheese.
  • Bake for 14-16 minutes or until the eggs are set. Mine were ready at 16 minutes. If you like your eggs more firm, give them additional time.
  • Cool completely before serving. If you remove the egg bites too soon the edges of the bites will be left behind in the muffin tin.

Video

Notes

This recipe makes 12 egg bites. Divide the ingredients in half for less egg bites.
Instead of buying pre-shredded cheese I purchase block cheese and shred it with a cheese grater. It melts and tastes so much better than pre-shredded!
Feel free to use any flavor of cheese you wish.
These bites are freezer friendly. I defrost them overnight before use.
The bites will keep in the refrigerator for 5 days.
Recipe update:
I've found it's much cleaner and easier to make this recipe using silicone muffin mold liners. Eggs usually stick the muffin tin. These don't stick to the silicone and are much easier to clean.

Nutrition

Serving: 1egg bite (muffin) | Calories: 144kcal | Carbohydrates: 2g | Protein: 10g | Fat: 11g