• 4 large eggs
  • 2 ounces cream cheese, softened
  • 1 cup chopped cooked bacon (5-6 thick slices)
  • 1 1/4 cups shredded cheese (I like to do a combination of cheddar and pepper jack)
  • 1/3 cup coconut flour OR almond flour
  • 1/2 teaspoon baking powder


  1. Preheat oven to 350 degrees F.
  2. In a medium size mixing bowl, combine all of the ingredients. Make sure to break up the cream cheese as you stir.
  3. Allow the mixture to sit for 10 minutes for the flour to absorb some of the moisture. DO NOT SKIP THIS STEP!
  4. Spray a regular mini muffin pan or use a silicone muffin pan (my recommendation) and fill each cup about 3/4 full.
  5. Bake 15-18 minutes until golden brown and cooked through.


Flour: Coconut flour OR almond flour may be used in equal amounts. Note that the nutrition listed is calculated with coconut flour.

Servings: I used a mini muffin pan and got 24 bites. If you use a regular sized muffin pan, you’ll likely get 12 egg muffins but will need to adjust the cook time.

Nutrition Information:

Amount Per Serving: CALORIES: 75TOTAL FAT: 6gCARBOHYDRATES: 1.4gFIBER: 0.6gPROTEIN: 3.6g