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Cheesy Low Carb Bacon Egg Muffin Tops

Course Breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 335kcal
Author Brenda Bennett | Sugar-Free Mom


  • Entire recipe: Paleo English Muffins
  • 4 ounces Applegate uncured bacon
  • 6 eggs beaten
  • 8 ounces shredded cheddar cheese
  • 2 tablespoon butter


  • Prepare english muffins according to recipe, but instead of making the 4 servings, please split the batter into 8 servings so you have just one half of an english muffin.
  • Once baked, remove from molds or ramekins and set aside on baking sheet to prepare the remaining ingredients.
  • Cook bacon in a large skillet until browned but not crisp since you will be broiling them after preparing the muffin tops. Set aside to drain on paper towels.
  • Heat 1 tablespoon of butter in a skillet and stir in eggs. Continue to stir eggs until cooked through and no longer runny.
  • Use remaining butter to spread on the English Muffins. I flipped mine over as I felt it was easier to add toppings on the underside of the muffin.
  • Sprinkle on half of the cheese, top with eggs and remaining cheese on each muffin top. Sprinkle on bacon and broil for 1-2 minutes until cheese is melted.
  • Enjoy immediately or allow to cool completely. Wrap individually in ziploc bags, aluminum foil or saran wrap. Place in the refrigerator for up to 5 days. Reheat on a microwavable plate by microwaving for 30-45 seconds.


Net Carbs: 5.2g


Serving: 1g | Calories: 335kcal | Carbohydrates: 6.2g | Protein: 18.6g | Fat: 26.9g | Saturated Fat: 9.9g | Cholesterol: 244mg | Sodium: 569mg | Fiber: 1g | Sugar: 0.9g