Breakfast Muffins with Bacon and Cheese

The perfect prepare ahead breakfast for busy mornings, easy to freeze and just reheat and eat! great for a mid-afternoon snack as well, feel free to swap out bacon for meats, veggies or other cheeses.
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Meal Type: Breakfast, Keto, Low Carb, Mains
Main Ingredient: Cheese, Coconut
Recipe Type: Quiche
Servings: 12 muffins
Carbohydrates: 1g
Protein Serves: 0.5


  • 12 paper cupcake liners or baking paper
  • 12 cup muffin tray


  • ¼ cup Coconut flour (30g)
  • 1 tsp Baking Powder
  • 1 tsp Onion Powder
  • 5 Eggs
  • 60 ml Thickened Cream
  • 1 ½ cups Cheddar cheese (145g) Tasty or Swiss can also be used
  • 1 cup Bacon (140g) raw and chopped
  • ½ tsp Sea salt to taste
  • Spring onion to garnish


  • Preheat the oven to 175°C (350°F). Line a muffin pan with paper cupcake liners (you can use squares of baking paper folded as well).
  • Combine the coconut flour and the baking powder in a small bowl. Then mix the rest of the ingredients in a large bowl until well combined. Once combined, add the coconut flour mixture to the large bowl with the rest of the ingredients and mix with a fork until the batter is smooth.
  • Scoop the batter into the cupcake liners (or baking paper), filling them three-quarters full. Bake for around 20 minutes, or until a toothpick inserted in the center of a muffin comes out almost dry. Remove from the oven, let cool slightly, and serve warm.
  • Freeze the leftovers.


Calories: 123kcal | Carbohydrates: 1g | Protein: 9g | Fat: 8.78g | Saturated Fat: 4.79g | Monounsaturated Fat: 2.7g | Cholesterol: 130mg | Sodium: 530mg | Potassium: 149mg | Fiber: 1g | Sugar: 0.85g | Calcium: 97mg | Protein Serves: 0.5
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