Bacon Swiss Egg Muffins

Posted by on June 9, 2014 in Breakfasts, Gluten Free Recipes, Low Carb Keto Recipes | 7 comments

Bacon Swiss Egg Muffins
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Keto egg muffins solve the breakfast dilemma—especially when you need easy and on-the-run meals for stressful weekday mornings. Fluffy Chix Cook exceptionally low carb and diabetic friendly Bacon Swiss Egg Muffins taste great, can be made ahead and are portable. And if you don’t like Swiss cheese or bacon, simply mix and match ingredients to create your own version! (Who are we kidding here? It’s Swiss cheese and bacon.

 

 

 

 

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Some of the most frequently asked questions we hear as seasoned veterans of the low carb keto lifestyle involves breakfasts…

 

”Well what do you eat for breakfast?”

 

 

And the question is often followed by this statement.

 

“I don’t have time to cook breakfast every morning!”

 

 

Fluffy Chix Cook’s solution? Easy, make ahead, freezer, fridge and microwave friendly portable food, solves the “I-don’t-have-time-to-cook objection to low carb breakfast meals. And if you need or want other breakfast solutions, we have those too! Take a look at Fluffy Chix Cook’s Breakfast list in our Recipe Index (we’re adding more recipes as quickly as our fluffy wings can flap) or visit Fluffy Chix Cook Recipe Archives.

 

 

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Now, in case you think we’re super geniuses plotting to take over the world one breakfast entrée at a time, this might shock you. We did not INVENT low carb egg muffins.

Shew! Glad we got that out of the way!

There are scads of recipes for low carb keto egg muffins—and of course, if they are keto or low carb, they are also diabetic friendly and won’t spike insulin or blood sugar. In fact, we believe it could be de rigueur (of necessity or expected by etiquette) to include a low carb egg muffin recipe or two, or three, on your food blog. So we succumbed to peer pressure and created our favorite version.

 

 

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We hear you! These muffins are spicy! If you don’t like spicy, no sweat. Make it your own! Omit the Sambal Oelek or trade it out for another heat source of your preference like Sriracha Sauce aka Rooster Sauce or Tabasco or just omit it entirely and go classic French. But, that bit of spice is very nice! Both of these sauces are most likely available in your grocery store on the Chinese food isle. If not, then click the links in the recipe and purchase them online through Fluffy Chix Cook’s Amazon Store. (Psssst, did you know that through buying ingredients from our Amazon partner, you help support fluffy blogging efforts and help keep the lights on at Fluffy Chix Cook? And, the best part? It doesn’t cost you anything extra! Thank you in advance for your gracious support!)

 

 

 

 

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Copyright © 2010 Fluffy Chix Cook. All rights reserved.

7 Comments

  1. These look great! How many muffins should this recipe make? Also, where do the quartered tomatoes go? Garnish on the side or in the mixture? thanks!

    • Mindy, at the top of each printable recipe is the Yield of the recipe. This recipe makes 13 muffins. We use a 3-4 ounce ramekin or custard cup for the leftovers and 1 full-size muffin tin, lined with foil liners.

  2. Geez, I read that recipe but didn’t see the yield at the top! Thanks. I’ll look forward to trying these. I take it the quartered tomatoes are a garnish? Thanks again 🙂

    • Hi Mindy,

      Glad you see the yields. I think their layout is confusing!!! But don’t have much option to change it. 🙁
      I cut eat tomato into quarters and put 4 quarters into each egg muffin well. (1 grape tomato). You get about 4-5 grape tomatoes per ounce depending on size. It’s delish! Hope you will hop back in and tell us how it worked and how you liked them!

      xoxo!

      S

  3. Looks delish!! Can’t wait to try these!!

  4. I’ve read the recipe several times and don’t see when to add the tomatoes. Am I missing something?

  5. Made these last night for breakfasts this week. Refrigerated them overnight and warmed in the microwave this morning. They were DELICIOUS!!!

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