Try these Bacon and Cheese Keto Egg Bites for an easy grab-and-go breakfast! Less than one net carb per bite, making them the perfect keto breakfast!
Originally posted July 30, 2019, updated July 26, 2023
I like to stock my fridge with a couple tasty grab and go meals, usually breakfasts, just to make life easier. Having these Bacon and Cheese Keto Egg Bites as well as some Keto Lemon Chia Seed Pudding has made mornings so simple and delicious this week!
These bacon, egg, and cheese bites are quick, easy, and use just 6 very basic keto ingredients. They freeze and reheat beautifully. They don’t even have an overwhelming eggy taste or texture, so they work for breakfast or lunch! This is a low-carb recipe that the whole family will love!
Why you’ll love this recipe:
- Simple – You only need 6 ingredients, so this isn’t a super expensive or complicated recipe. You only need 1 mixing bowl, a mini muffin pan, and an oven.
- Versatile – You can choose from two different gluten-free flours (coconut or almond), so this can work with nearly any diet! Plus, you can easily swap out cheeses and meats so you never get bored.
- Healthy – Whether you’re keto/gluten-free or not, these delicious egg bites are a great breakfast option. They’re a great source of protein and work well in any balanced diet.
Ingredients in Keto Egg Bites
Here’s a quick overview of what you’ll need for this recipe. For exact measurements, see the printable recipe card down near the bottom of the page.
- Eggs – Size large. You can use egg replacements if you’re egg-free. If you prefer to only use egg whites, replace each egg with 2 egg whites.
- Cream cheese – You can use full- or low-fat cream cheese without much change in the texture or flavor. Allow it to soften to room temperature before using.
- Cooked bacon – Feel free to use candied bacon, crispy prosciutto, or another meat if you prefer. Store-bought bacon bits can be used to make this quicker and more convenient.
- Shredded cheese – I prefer to use a mixture of pepper jack and cheddar cheese because I like the sharp and slightly spicy flavor. You could use havarti, swiss, mozzarella, or a blend for your preferred taste. Easy-melting cheese works best so avoid crumbly options like blue cheese or feta.
- Coconut flour (or almond flour) – Coconut flour will give you fluffy, light bites. If you prefer to use almond flour, your bites will be denser and not so fluffy. Both options are delicious, gluten-free, and low-carb, so you can choose based on your own preferences.
- Baking powder – This adds lift and structure, making these keto egg bites nice and fluffy.
You’ll need a mixing bowl, mini muffin pan (or 2), and non-stick spray as well.
How to Make Bacon Egg Bites
This oven baked egg bites recipe requires minimal prep work. Here’s a quick step-by-step guide for making this gluten-free breakfast.
Mix
While the oven is preheating to 350 degrees F, grab a medium-size mixing bowl and your ingredients. You can dump in all ingredients and mix, but I recommend starting with just the softened cream cheese and eggs first. Then follow with the remaining ingredients and mix until well combined.
Chill
Allow the mixture to sit for 10 minutes so that the flour can absorb the moisture. This is super important–Coconut flour is SO absorbent, but it needs a few minutes to soak up that egg. After 10 minutes, spray two mini muffin pans with oil (or 1 if you’re working in batches) and fill each cavity about 3/4 full.
Bake
When the oven has reached temperature, move the muffin pans into the oven and cook for 15-18 minutes or until cooked through. Remove from oven and serve immediately.
What to serve with keto egg bites?
These healthy egg bites are perfect with a handful of berries and a Keto Frappuccino! If you love a sweet bite at breakfast, add a Keto Strawberry Cheesecake Parfait for less than 5 net carbs. Some Grain-Free Granola is another great grab-and-go morning snack you can take in case you’re extra hungry.
Check out this list for more Keto Coffee Drinks!
Store
These bacon, egg, and cheese bites will last 3-4 days in the fridge in an airtight container. Make sure you allow them to cool completely before closing them up as that residual heat turns into moisture in the fridge–This can lead to soggy, denser egg bites instead of the perfectly fluffy treats we want!
Can I freeze egg bites?
Yes, these have the perfect texture for freezing, thawing, and reheating! First, allow your bites to completely cool (otherwise that heat will turn into condensation which will lead to freezer burn).
Once cooled, freeze them on a baking sheet or plate for 1-2 hours before transferring to a freezer bag. This will prevent them from sticking together, allowing you to pull out just the right amount every time. Enjoy within 3 months for the best taste and texture.
Reheat
To reheat these leftovers, simply microwave in 15-second increments at 80% power until warmed throughout. You can even microwave them straight from frozen for a quick, convenient breakfast.
How Many Carbs Are in These Keto Egg Bites?
These little bites come to 1.4g of carbs with 0.6g of fiber, making it a net of 0.8 net carbs per bite! So eating 5 bites throughout the morning adds just 4 net carbs to your day.
Tips for Making Homemade Egg Bites
- I use a silicone mini muffin tin for this recipe. I think they are lifesavers because nothing ever sticks. The egg bites just pop right out, and it is never a problem.
- Don’t overfill the muffin pan! These are meant to be small bites (easy and convenient for portion control & snacking). If you fill the cavities completely, you’ll have a huge mess and fewer egg bites. Only fill cavities 3/4ths full.
- This recipe makes 24 very mini muffins packed with crispy bacon and lots of cheese! You can also use a regular sized muffin tin and get 12 muffins from this recipe, but you’ll need to adjust the cook time accordingly.
- I like to use a mixture of cheddar and pepper jack for a bit of a kick, but sub in any of your favorites.
More Keto Egg Breakfast Recipes:
- Keto Sausage and Egg Bites
- Keto Cheesy Asparagus Quiche
- Ham, Egg & Cheese Muffins
- Steak and Eggs
- Keto Sausage and Spinach Quiche
- The BEST Egg Recipes (most are keto, not all)
- Easy Keto Breakfasts Under 5 Net Carbs
More Keto Meal Prep Recipes
You may also love these delicious Keto Spinach Bacon and Egg Muffins, they are only about 1 net carb each and great for keto meal prep. Another favorite of mine are these delicious Keto Chocolate Chip Cheesecake Bars. They have about 2 net carbs per serving and are the perfect way to satisfy your sweet tooth. Some other easy recipes include The BEST Keto Cinnamon Rolls and Keto Sausage Cream Cheese Rolls.
Keto Bacon Egg and Cheese Bites
Ingredients
- 4 large eggs
- 2 ounces cream cheese softened
- 1 cup chopped cooked bacon 5-6 thick slices
- 1 1/4 cups shredded cheese I like to do a combination of cheddar and pepper jack
- 1/3 cup coconut flour OR almond flour
- 1/2 teaspoon baking powder
Instructions
- Preheat oven to 350 degrees F.
- In a medium size mixing bowl, combine all of the ingredients. Make sure to break up the cream cheese as you stir.
- Allow the mixture to sit for 10 minutes for the flour to absorb some of the moisture. DO NOT SKIP THIS STEP!
- Spray a regular mini muffin pan or use a silicone muffin pan (my recommendation) and fill each cup about 3/4 full.
- Bake 15-18 minutes until golden brown and cooked through.
Video
Notes
- Note that the nutrition listed is calculated with coconut flour.
- Leftover egg bites can be stored in an airtight container in the fridge for 5 days or in the freezer for 3 months.
- Reheat in a microwave on 80% power in 15-second increments, or in a 350F oven for 5 minutes.
- Nutrition is calculated per bite so you can easily calculate your serving size. Each sausage ball has 0.8 net carbs.
Sara Welch says
Love a quick breakfast that I can prepare ahead of time on busy mornings! This looks amazing; can’t wait to give this a try!
Kimberly says
I’m totally loving the sound of these, I just need to decide whether to use coconut or almond flour – looking forward to trying these!
Chrissie Baker says
I love these egg bites! The cheese and bacon are perfect! Thank you so much, my three teens love them!
Erin | Dinners,Dishes and Dessert says
Oooh, these egg bites look heavenly!
Katerina @ diethood .com says
YUM!! These look incredibly delicious!
Allyson Zea says
WOW!! THIS MAKES THE PERFECT BREAKFAST!!! CANT WAIT TO TRY THEM OUT!
Angie says
How long would these keep in the fridge??
Annie Holmes says
Hi Angie, 5-6 days in the fridge. They freeze perfectly too just in case that helps! 🙂
Cindy says
I use thm baking blend do you know if the ratio is the same?
Annie Holmes says
Hi Cindy, I’m sorry I haven’t used that baking blend so I can’t say for sure.
Pamela says
These look great! Do you have instructions for reheating them in the oven?
Annie Holmes says
Hi Pamela, I would just turn the oven on a low temp like 200 and heat them 6-10 minutes so warm them up without drying them out. I hope you enjoy! 🙂
DeWanna says
Yummy! First time to make them:)
Annie Holmes says
Than you DeWanna!
Jeanette Decharo says
Made them today. Very very good and perfect balance of flavors. This is definitely a go to
Annie Holmes says
Thank you!
Mrs V says
Excellent recipe…thinking maybe a little less almond flour or more cheese and egg whites. Reheating is easy and I made for the week and was perfect.
Lily says
So you have done this with egg whites?
Annie Holmes says
No I haven’t
Carol says
Is it possible to make these like the ham and cheese bites and not use the muffin tin? Thanks
Annie Holmes says
Hi Carol, I found these to spread quite a lot when you skip the muffin tin, they still taste good but they are pretty flat and thin.
Carol says
How about using a large tin? I don’t have small ones.
Cassie Grogan Hamilton says
I only have a large, 12 muffin pan. I’m winging it- I hope it turns out ok!
Shellary says
Can we steam this or it really needs to be baked?
Annie Holmes says
Hi Shellary I’ve never tried steaming them but I really think this is the kind of dough you’d want to bake.
Kristin says
Can you leave out the almond or coconut flour? It’s so hard to find in my area. Thanks!
Annie Holmes says
Hi Kristin, I’m sorry I don’t think it would work very well to leave out the flour completely.
Julia says
Wow! Beyond delicious! I followed the exact recipe with almond flour but added spinach. I also made them regular size because I didn’t have mini cups and cooked them for 21 mins. They are so yummy! We loved it!
Jessica says
What’s the best way to store them? Air tight container? I’m foil? Fridge? Counter?
Annie Holmes says
Hi Jessica, store these in an air tight container in the fridge.
Mary says
How many is a serving? You say makes 24 mini muffins and give nutritional info per serving but I don’t see anywhere how many is a serving. Thanks in advance dor your help.
Annie Holmes says
Hi Mary, it is calculated per bite so you can calculate your total carbs based on how many you eat. I hope you enjoy!
Vivian Guest says
Is your carb count mini or regular muffins?
Annie Holmes says
This recipe requires a mini muffin pan. I hope you enjoy!
karen a barber says
I ground oats and they were very hardy…oats soak up nicely
Jackie says
Is the serving suggestion for 1 mini muffin?
Annie Holmes says
There is no serving size suggestion, nutrition is calculated per muffin so you can easily calculate the carbs for your appropriate serving size.
C says
Your answers are not clear. Is the carbs based on mini or regular muffin tins?
Annie Holmes says
Yes, it is; this recipe directs you to use a mini muffin tin.
Jackie says
Thank you for clarifying 🤗
Mary Beaudoin says
I put a. Pan of hot water on oven shelf below as they cooked for steam. ..perfect didn’t fall abd were moist!
Rehoboth says
Excellent recipe
Megan wilson says
Hi just a quick question how long would you be able to store these for??
Heather Skinner says
Do you have to use cream cheese in this or could you possibly use sour cream?
Ann Sturgill Elliott says
I added some bell pepper and white mushrooms, yummy