Bacon, Egg & Cheese Muffins

These Bacon, Egg & Cheese Muffins are great for breakfast, lunch or a snack. Make a tray for breakfast one morning and you will be set for snacks throughout the next few days. If you don’t have any almond meal or coconut flour on hand, they will work just fine without. They will be more like a mini quiche than a muffin but they still taste great. Just remember to reduce the cooking time.

Bacon, Egg & Cheese Muffins
Prep time
Cook time
Total time
Trim Healthy Mamas this is an S dish. You can eat 2 or 3 per serve.
Recipe type: Snack, Breakfast
Serves: 15
  • 1 cup cheese, grated
  • 1 dozen eggs, lightly beaten
  • 4-6 rashes of bacon, chopped
  • ¼ cup almond meal
  • ¼ cup coconut flour
  • 1 tsp baking powder
  • 1 Tbsp dried parsley
  • pinch onion powder
  • salt and pepper to taste
  1. Preheat oven to 180 degrees.
  2. Place muffin cases in muffin tray.
  3. Combine all ingredients in a large bowl and mix well.
  4. Pour into muffin holes until ¾ full - I like to use an ice-cream scoop.
  5. Bake for 20-25 mins. If not using the almond meal or flour, reduce cooking time.
  6. Serve warm or cold.

bacon-egg-cheese-nutritional-label note: this is a US nutritional label. Net carbs are carbs minus dietary fiber.




  1. How long would these last in the fridge? Can you freeze them?

    • They never last longer than a few hours in my fridge because someone always seems to be hungry! But I would say the standard 2-3 days in the fridge and although I haven’t frozen them, others have with success.


Do you have any suggestions or questions? Talk to me...