Carnivore Bacon Breakfast Muffins
These Carnivore Bacon Breakfast Muffins are a perfect low-carb, high-protein option to start your day. They’re loaded with eggs, bacon, and cheese, making them filling and satisfying. If you’re following a carnivore or keto diet, these muffins will keep you full and energized without any added sugars or carbs. They’re simple to make and can be prepped ahead of time for an easy breakfast during the week.
Ingredients:
- 6 large eggs (preferably pasture-raised)
- 6 strips of bacon (sugar-free, nitrate-free for a cleaner option)
- 1 cup shredded cheddar cheese (or any carnivore-friendly cheese like mozzarella or gouda)
- ½ cup heavy cream (for a creamy texture)
- ¼ cup pork rinds (crushed, for texture and added protein)
- Salt and pepper, to taste
- Optional spices: 1/2 tsp garlic powder, onion powder, or smoked paprika (though many strict carnivores prefer to skip these)
- 1 tbsp butter or ghee (for greasing the muffin tin)
Equipment:
- Muffin tin (12-cup)
- Mixing bowl
- Whisk
- Pan for frying bacon
Instructions:
- Preheat Oven and Prep the Muffin Tin: Start by preheating your oven to 350°F (175°C). Lightly grease the muffin tin with butter or ghee. Make sure each cup is coated to prevent sticking, especially since the muffins contain cheese and bacon.
- Cook the Bacon: In a skillet, fry the bacon over medium heat until crispy. Once cooked, remove the bacon from the pan and set it on a paper towel-lined plate to absorb excess fat. After the bacon cools down, chop it into small bits or crumble it, depending on your texture preference.
- Prepare the Muffin Batter: In a large mixing bowl, crack the eggs and whisk them until well-beaten. Add the heavy cream and continue whisking until everything is fully incorporated. If you like, you can season with salt, pepper, and any additional spices like garlic or onion powder.
- Add the Pork Rinds and Cheese: Stir in the crushed pork rinds. These will give the muffins a bit of crunch while keeping them carnivore-friendly. Then, fold in the shredded cheddar cheese and bacon pieces. The mixture will be somewhat thick due to the cheese and pork rinds.
- Fill the Muffin Tin: Evenly distribute the muffin batter among the muffin tin cups. Use a spoon or a ladle to fill each cup to about 3/4 full. The muffins will rise as they bake, so leave a little space at the top of each cup.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean. Keep an eye on them, as oven times can vary.
- Cool and Serve: Once baked, allow the muffins to cool for a few minutes in the tin before removing them. These muffins will hold their shape well and are easy to grab and go. You can serve them immediately or store them for later.
Storage:
If you have leftovers, these Carnivore Bacon Breakfast Muffins will keep well in the refrigerator for up to 4 days. To reheat, simply warm them in the microwave or oven. They also freeze well, so you can make a batch ahead of time and store them in an airtight container in the freezer for up to 3 months.
Nutritional Benefits:
These muffins are an excellent source of protein and healthy fats, making them a filling, satisfying breakfast choice. With the combination of eggs, bacon, and cheese, they provide essential vitamins and minerals, like vitamin A, B vitamins, and calcium. They’re also very low in carbohydrates, making them a great option for those following a carnivore or keto diet.
Enjoy your savory, protein-packed breakfast with these tasty Carnivore Bacon Breakfast Muffins!