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Bacon and Egg Breakfast Muffins

Nutritionally balanced, fragrant with fresh herbs, quick and easy. Pack them into a lunchbox and they're perfect for any situation where you need food-on-the-go.
Prep Time15 mins
Cook Time40 mins
Course: Breakfast, Snacks
Cuisine: Keto, Paleo, Whole 30
Keyword: Bacon, Breakfast, Cauliflower, Eggs
Servings: 6


  • Silicon Muffin Moulds


  • 5 eggs
  • 3 rashers bacon
  • 1/4 cauliflower
  • 1 cup fresh parsely, chives, thyme


  • Preheat the oven to 180°C/ 360°F and grease 6 silicon muffin moulds. Stand the muffin mounds in a baking tray.
  • Lightly beat the eggs with a pinch of salt. Cut the bacon into 1cm cubes. Finely chop the cauliflower so that you have 1 cup of 'rice'. Mince the fresh herbs.
  • Place the bacon and cauliflower into a frypan and sautè over a medium heat until the fat is released and the cauliflower has softened, about 5 minutes. Take off the heat and allow to cool slightly. Add the minced herbs, stir to combine, then spoon evenly into 6 big muffin moulds.
  • Pour the beaten egg into the moulds, stopping a little before reaching the top.
  • Bake for 40 minutes or until they've puffed up and are golden around the edges. Remove from the oven. They'll shrink down a little as they cool.
  • Store in an airtight container in the fridge and consume within a couple of days.