Bacon, Egg, and Cheese Muffins – High-Protein, Low-Carb Breakfast Recipe

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These Bacon, Egg, and Cheese Muffins are the perfect high-protein, low-carb breakfast! Made with cottage cheese, crispy bacon, and cheddar, they’re an easy meal prep option that’s gluten-free and packed with flavor.

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Bacon, Egg, and Cheese Muffins are truly one of the most convenient breakfast around. They are packed with protein, which will keep you full all throughout the morning and are truly moist and delicious. I have had some egg muffins in the past that are almost rubbery, and despite having no dry ingredients in them are dry…these are not those muffins. The cottage cheese and the cheese itself works together to create the perfect balance of moisture and adds so much yummy flavor.

The bacon, egg, and cheese muffins include simple ingredients and are fast and easy making them perfect for a busy morning or you can even make these ahead of time as they freeze and reheat so well. Whether you’re meal prepping for the week or need a grab-and-go option, this recipe is a must-try!

Ingredients & Substitutions

• Cottage Cheese – adds protein and keeps muffins moist, I typically use organic low fat cottage cheese, but you can use whatever you prefer
• Bacon – crispy and flavorful; you can substitute with turkey bacon, canadian bacon or even a ham steak
• Eggs – the binding ingredient, full of nutrients; my favorite eggs are organic pasture raised eggs
• Collagen (optional) – boosts protein content; my favorite brand
• Seasonings (salt, onion powder, garlic powder, pepper) – enhances flavor, don’t skip these
• Cheddar Cheese – I like raw cheddar as it adds richness; can substitute with other cheeses like gouda or mozzarella

Step-by-Step Instructions to Make Bacon, Egg and Cheese Muffins

1. Cook the bacon – crispy and crumbled for even distribution
2. Blend the wet ingredients – mix cottage cheese, eggs, and collagen
3. Add seasonings, crumbled bacon, and cheese – stir everything together
4. Fill the muffin tin – use a ¼ cup measuring cup or the extra large (4 Tbsp) cookie scoop for equal portions
5. Bake at 350°F for 30-35 minutes until golden and set
6. Cool and enjoy – serve immediately or store for later

Storage & Reheating Tips

• Refrigerator: Store in an airtight container for up to 5 days
• Freezer: Freeze for up to 3 months
• Reheat: Warm in the oven at 350 degrees for approx. 5-10 minutes, or in the microwave for 30 seconds

More Breakfast Inspiration: CRUSTLESS HAM AND CHEESE QUICHE

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on instagram @my.colorado.kitchen