Keto Bacon Egg and Cheese Bites
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!
It’s no secret that we love egg bites here, but this version is a must-try breakfast recipe! I wanted something sturdier than our baked eggs but fluffier than our egg bites with cottage cheese. It also had to be freezable and reheat easily in the microwave for those busy days. After playing with the ratios, we finally got the best texture (not too eggy, not too dry). The best part: I’ve checked these with both coconut flour and almond flour so you can make these perfectly no matter which one you prefer!
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 Bacon Egg Bites 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.
Keto Egg Bites Recipe Ingredients
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.
Tips for Making Homemade Egg Bites
I like to use a mixture of cheddar and pepper jack for a bit of a kick, but sub in any of your favorites.
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.
How to Store Keto Egg Bites
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!
How to 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.
How to Reheat Bacon Egg Bites
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.
Keto Egg Bites Recipe FAQs
These little bites come to 1.3g of carbs with 0.6g of fiber, making it a net of 0.7 net carbs per bite! So eating 5 bites throughout the morning adds just 3.5 net carbs to your day.
Yes, these are excellent for meal prepping. Check the storage section in the post for freezing and reheating tips!
Baked eggs can sometimes come out rubbery if they are overcooked or are lacking moisture. If this is your first time making them, check 1-2 minutes before the end of the cooking time. When they are just set, remove from the oven.
More Keto Egg Breakfast Recipes:
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.
More Recipes to Try
Get the Recipe: Keto Egg Bites Recipe
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
Equipment
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.
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 egg bite has 0.7 net carbs.
I found your recipe about a year ago. I make these all the time! They are quick, easy and delicious! My whole family loves them. I throw in a scoop of protein powder to boost the protein. They are delicious every time! Thanks for this great recipe!
I am retired and money is hard to come by in these times so I only have ap flour how would that change recipe
Hi Virginia, I think all purpose flour would work in this recipe but I have not tested it.
These were yummy!
I used coconut flour and did them in muffin liners – the foil kind worked great (the couple I did in papers didn’t come out…). Baked about 20 minutes for regular size muffin pan – filled 2/3 – 3/4 full.
Put in a dash of mustard powder, onion powder, and some pepper. Nice flavor adds.
These are fabulous! Super easy. I doubled the recipe and it made 22 in full size muffin cups. The only things I added different from the recipe was a tablespoon of ground mustard and a teaspoon of ground black pepper.
Looking forward to trying these. However, I don’t think the nutrition amounts are accurate. Both carbs and protein are WAY too low. An egg alone is 6 g of protein.
I hope you enjoy them! The reason the nutrition facts are so low is because this recipe makes 24 mini-muffin sized bites. If you were to make 12 regular egg muffins, each one would have over 7 grams of protein and 1.5 net carbs, but we keep them tiny so they’re great for snacking and portion control.
Tried this today and loved it. We are camping, so looking for a way to prepare without firing up the propane oven. I prepared the recipe as stated using the coconut flour. I filled 12 full size silicon baking cups and baked in the air fryer 6 at a time. I baked at 350 but took them out after 9 minutes. Could probably bake at a lower temperature, but the tops turned out a little crunchy which we loved. Will make this again. It would be a great make-ahead breakfast for travel days when we want a no-mess meal.
Just made these. They’re good but definitly need seasoning. Salt, pepper, onion powder, some paprika. My fault for not doing it while I was mixing everything up I used all sharp cheddar. Maybe a stronger cheese or mix in another type?
Agree, Tina… salt/pepper for sure. Onion powder would be good as well.
I’m making these in the morning
These came out remarkably similar to the Starbucks egg bites! I baked mine in silicone molds and am surprised at how tender they are despite not being sous vide or baked in a water bath. Thanks for a super easy and yummy recipe that will be a staple in my rotation moving forward!
very good and handy to have on hand.
I added some bell pepper and white mushrooms, yummy
Do you have to use cream cheese in this or could you possibly use sour cream?
Hi just a quick question how long would you be able to store these for??
Excellent recipe
I put a. Pan of hot water on oven shelf below as they cooked for steam. ..perfect didn’t fall abd were moist!
Thank you for clarifying ?
Is the serving suggestion for 1 mini muffin?
There is no serving size suggestion, nutrition is calculated per muffin so you can easily calculate the carbs for your appropriate serving size.
Your answers are not clear. Is the carbs based on mini or regular muffin tins?
Yes, it is; this recipe directs you to use a mini muffin tin.
I ground oats and they were very hardy…oats soak up nicely
Is your carb count mini or regular muffins?
This recipe requires a mini muffin pan. I hope you enjoy!
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.
Hi Mary, it is calculated per bite so you can calculate your total carbs based on how many you eat. I hope you enjoy!