Cheesy Low Carb Bacon Egg Muffin Tops
These Cheesy Low Carb Bacon Egg Muffin Tops are the perfect make ahead breakfasts for busy back to school mornings!
Whether your life is busy with kids or work, make ahead breakfasts make life a little bit easier. A prep once in the kitchen kind of meal that provides a few days worth of easy reheating- Grab-N- Go- style breakfasts are always a winner in my house!
When you start with a tasty, low carb English Muffin, the rest is a piece of cake to put together. A little effort in the kitchen for less than an hour will bring you days of happy mornings!
You can see from this pic above the English Muffin rings make for a flatter and larger looking English Muffin. If you don’t have the rings, use ramekins as I have above, these are 7 ounce ramekins.
Once baked, flip over for a nice flat surface to work with. Butter and top with the remaining ingredients! Easy and delicious! You won’t have anyone complaining about enjoying this for breakfast!
You can use whatever cheese you like. I always have shredded cheddar in my fridge so that’s what I used. But feel free to change it up to what you prefer.
Once you made some scrambled eggs and cooked up some bacon the rest is just as easy. Like I said, a little bit of time in the kitchen once does pay off the rest of the week. These will stay great for at least 5 days in the fridge.
You don’t need to add bacon, but since my family loves it, it was a must for them. Nutrition info does include the bacon, please keep that in mind.
We had recently traveled to the Catskills for a vacation with my brothers, parents and their wives. We stayed one night at a Hampton Inn, before actually getting to the vacation house. For the breakfast options they had some nice hard boiled eggs, fruit and these cheesy looking egg muffin toppers. My kids were excited to try them but since they were neither gluten free or low carb, I passed, but the idea for making them at home stuck with me and my kids think these are better than the ones they tried in the hotel!
Traveling can be challenging with kids, but it sure does help when you get inspired by foods and recipes you’ve seen while on the road. That to me is worth the sometimes difficult travel time to get to a destination. I get so many ideas and come home and revamp what I’ve seen to make healthier versions!
These are perfect to just pick up and get going when in a rush. You really don’t need much else, maybe a napkin is about it so yummy goodness doesn’t fall into the car!
It’s also a perfect meal in and of itself. But could also add some cooked spinach in with the scrambled eggs as well to get a little green veggie in the kids.
I’m sure you could get pretty creative with this recipe and change out the toppings to other things, but for now this will do and it will do well for a stress free back to school recipe!
Cheesy Low Carb Bacon Egg Muffin Tops
Ingredients
- Entire recipe: Paleo English Muffins
- 4 ounces Applegate uncured bacon
- 6 eggs beaten
- 8 ounces shredded cheddar cheese
- 2 tbsp butter
Instructions
- Prepare english muffins according to recipe, but instead of making the 4 servings, please split the batter into 8 servings so you have just one half of an english muffin.
- Once baked, remove from molds or ramekins and set aside on baking sheet to prepare the remaining ingredients.
- Cook bacon in a large skillet until browned but not crisp since you will be broiling them after preparing the muffin tops. Set aside to drain on paper towels.
- Heat 1 tbsp of butter in a skillet and stir in eggs. Continue to stir eggs until cooked through and no longer runny.
- Use remaining butter to spread on the English Muffins. I flipped mine over as I felt it was easier to add toppings on the underside of the muffin.
- Sprinkle on half of the cheese, top with eggs and remaining cheese on each muffin top. Sprinkle on bacon and broil for 1-2 minutes until cheese is melted.
- Enjoy immediately or allow to cool completely. Wrap individually in ziploc bags, aluminum foil or saran wrap. Place in the refrigerator for up to 5 days. Reheat on a microwavable plate by microwaving for 30-45 seconds.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
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Do you have any tips and hints for newbie blog writers?
I’d genuinely appreciate it.
As a Brit who’s been looking for a great paleo muffin recipe, thanks so much for this recipe! This is a truly British type of breakfast, and we call eggs made like this ‘Scrambled’. I made your recipe yesterday, preferring to do them in a saucepan (but microwaving them is fine too). I whisked the eggs together with adding just a little milk, and then heated them whist stirring – and without leaving them for one second- so when they were almost done and still moist, I took the pan off the heat and added both the cooked bacon and cheese. The scrambled mixture should be creamy, so if it’s dry I will have cooked them too long: they firm up and self cook in their own heat at this stage, so I quickly stood the saucepan in a tray of cold water to stop the eggs from cooking further and then made up the muffins, putting a slice of tomato on the top of each one. The men in my life loved them this morning for breakfast, and I’ve now got a ‘job’ to make up a batch for my eldest son every week……he’s a teacher and needs a quick start to every day during term, so I’ve got a few weeks to try out smoked haddock ones etc. Thank you so much for the idea and your great muffin recipe, and I hope that you like my little twist on your original recipe.
Love it!
This is an easy on-the-go breakfast. Definitely trying this out. Thanks for sharing =)
Thanks!
I so have to make these. I just have one question. Do you slice the English muffins in half? They do not look sliced in the above pictures; however, they are sliced in a picture taken from the original English Muffin recipe that you posted. Many thanks.
No not sliced, the link to the original recipe makes 4 English Muffins that would need slicing but I mentioned above you need to make 8 servings instead of 4 so you have just half of the English Muffin.
Wouldn’t muffin top pans work just as well a little smaller but I would think it would be an option.
They would probably be half the width and you’d probably get double the servings, but sure.
OMG I love this! Your English muffins look so awesome. I like your idea of a ring to make them bigger like that. I usually just make them in a ramekin like your alternative, but I’m liking your ring. I’ll have to look into that!