Bacon Tomato Feta and Egg Muffins

Bacon Tomato Feta and Egg Muffins

Bacon Tomato Feta and Egg Muffins

These Bacon Tomato Feta and Egg Muffins are a great way to start the day. It’s just like eating bacon and eggs but in a cup. These are quick to make and taste absolutely delicious. They would be ideal for a snack but equally would be great for a breakfast spread, brunch or picnic. If you like to take your breakfast to work, these would be fantastic as it’s basically breakfast in a muffin. They aren’t messy either so are very easy to eat.

These taste amazing straight from the oven but are equally delicious cold. They freeze quite well and to defrost simply, leave them on the bench or in the fridge before either eating them either cold or reheating them in the oven or the microwave.

I make these in my muffin pans and do not have a problem with them sticking but I do have really good quality bake ware- (fyi- USA Pans non stick are absolutely amazing.) To oil my trays I simply use an olive oil spray or wipe my trays with some paper towel dipped in olive oil. Note that coconut oil can also be used. If you have bake ware that sticks, you may want to make these in a silicone cake pan as they won’t stick.

I add a little red onion to these because feta and tomato go so well with it but these work equally as well with spring onion. The small amount of mayonnaise or sour cream really adds to the creaminess of these so I recommend you include it in your muffins as well. They will work well without it if you don’t add any.

If you are after some more delicious muffin recipes, have a look at these savory Low Carb Cheese and Chive Muffins and Low Carb Feta Tomato Olive Muffins and.  For something a little sweeter, try making these lovely Raspberry and Macadamia Muffins or  these decadent but healthy Dark Chocolate and Zucchini Muffins. All of these are great low carb, low sugar muffin recipes that taste great.


Bacon Tomato Feta and Egg Muffins

Bacon, Tomato, Feta and Egg Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast, Lunch, Snack
Cuisine: Gluten Free, Keto, LCHF, Low Carb
Keywords: bacon and egg, breakfast muffin, feta, muffins, tomato
Servings: 6 muffins


  • 6 rashers of bacon- streaky or middle not thick cut
  • 5 medium eggs
  • 50 gms /1.7 oz hard or soft feta cheese diced or crumbled.
  • 1 medium tomato diced
  • 2 tablespoons finely chopped red onion/ spring onion
  • 2 tablespoons Mayonnaise or sour cream
  • 2 tablespoons grated tasty cheese


  • Preheat oven to 190 C/ 375 F Fan forced
  • Grease a 6 muffin cups really well or use a silicon tray.
  • Create bacon nests by lining with bacon, ensuring the base is covered as well. Trim bacon if needed. Optional- Bake off bacon nests in oven for 5 minutes to crispen up if you want crispier bacon.
  • Beat eggs and mayonnaise in a medium bowl and season with salt and pepper.
  • Fold in feta, tomato and onion.
  • Fill bacon nests 3/4 full with egg mixture. Sprinkle with grated cheese
  • Bake for approximately 18- 20 minutes, until the centre of  the muffin is cooked.

Nutritional Information

Serving: 1muffin | Calories: 168kcal | Carbohydrates: 1g | Protein: 10g | Fat: 14g
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.
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