Easy gluten-free bacon and egg muffins

Making muffins in all shapes and sizes is one of my favorite things to do. These bacon and egg muffins aren’t really muffins as they do not have that cake like texture that ‘regular’ muffins are known for.

They do not contain any oil or flour which also makes them gluten-free. They’re essentially really handy egg “sandwiches” for busy mornings. Instead of in a muffin liner they are wrapped in bacon.

I call them bacon egg cups as well. I love the combination of the crispy bacon on the outside and the creamy egg mixture on the inside. It’s the perfect quick breakfast.

Why this recipe works

• Perfect breakfast on the go – you can make these in advance and keep them in a freezer bag ready to go
• Lots of protein – Another bonus of using these for breakfast is that they are high in protein, keeping you full for longer.

Recipe ingredients

• Bacon – make sure to use long slices so they can wrap around the muffins
• Eggs – I used roughly 3 eggs for 6 muffins
• Cream – you can use heavy cream or even milk to break up the eggs
• Spring onion – I love adding some green onions to the dish
• Cherry tomatoes – a bit of tomato is great in these bacon and egg muffins but you can also use bell peppers if you prefer
• Grated cheese – this is optional but does add loads of flavor to the muffins.

Think of these bacon and egg muffins as essentially mini frittatas. So you can use whatever you use in those as well. In addition to the ingredients you will need a muffin tin and some non-stick cooking spray. Full instructions and ingredients can be found in the recipe card below.

How to make the bacon and egg muffins

Making these muffins is super easy. You simply combine eggs with the cream, Italian seasoning, black pepper and salt to your liking in a large mixing bowl. Whisk it and set aside.

Now using a pastry brush, brush the insides of your muffin pan and line with the bacon slices. Chop the tomatoes and divide over the cups as well as the green onions and sprinkle over the tomatoes with the cheese.

Add the egg mixture and bake in the preheated oven until golden brown and the eggs cooked.

These egg breakfast muffins are also low carb, which is a great way to reduce your carb intake for breakfast. You can even make them in an air fryer if you have one. Apart from using them as breakfast egg muffins you can add a green salad and have them for lunch. They’re easy to take with you too!

More savory recipes:

• Easy marinated chicken skewers
• Garlic bread
• Crispy baked feta