Buffalo Bacon Egg Muffins – Low Carb, Gluten Free Breakfast!

If you are looking for an easy grab and go breakfast, try this low carb buffalo bacon egg muffins. Make a big batch and store them in the refrigerator. Just heat up for about 15 seconds in the microwave and you have a healthy low carb breakfast! Each muffin has 115 cals and 1.3g net carbs.

You might really like my low carb savory breakfast cookies too!

I don’t know what I have more of, buffalo recipes or egg recipes. Perhaps it’s because both are low carb ingredients that I love! My biggest coupe with this recipe is that my husband ate these buffalo bacon egg muffins for breakfast the other day. He does not eat eggs and they consist mostly of eggs! They are very tasty and only have 115 calories and 1.3g net carbs. 

Other Low Carb Recipes For Breakfast

If you are looking for low carb breakfast foods, I have 69 low carb breakfast recipes on this site! I have everything from savory waffles, omelets, puddings, casseroles, bagels, smoothies and more.  Two of my most popular posts are my low carb breakfast pizza and my low carb chia breakfast pudding. So check them out if you are interested.

Buffalo Bacon Egg Muffin Recipe

This is mostly an egg based muffin and I like to blend the eggs in my Vitamix blender. So I placed the eggs, hot sauce and garlic in a blender and got them nice and smooth. Then I poured them into a well greased muffin pan. 

Now it time for the cheeses. I added in the cheddar cheese and mixed them in the muffin tins. Then I sprinkled blue cheese and bacon on top. Bake them for about 15 – 18 minutes until set on top. 

Take them out and let them cool and continue to set up more.  You can eat them after they’ve cooled refrigerate or freeze them for later. 

Some Notes To This Recipe

• I use the blender because I wanted to make sure the eggs were uniform and not white in some places and yellow in others.
• Cheddar and blue cheese both go well in this recipe but if you don’t like the blue cheese you can omit it. 
• You can use more hot sauce if you like in the batter but you can also sprinkle some on the top before eating. 
• To reheat these from frozen, place in the microwave and cook for up to 1 minute when the egg is heated through.
• Make sure to grease the tins well. Eggs can be a sticky ingredients to get off. To get baked on eggs off a muffin tin, just soak it for awhile and it should come clean easily.

Below you can see what they look like. There is no wheat or nut flour in these at all and they came out pretty dense which I was happy with. Also these are pretty big muffins so 1 is enough for me for breakfast. 

I hope you enjoy these low carb buffalo bacon egg muffins. This recipe makes 9 good sized muffins, so store a few in the refrigerator and freeze the rest if you want. Each muffin has:

115 cals / 8.1g fat / 1.3g carbs / 8.9g protein = 1.3g net carbs

5 from 4 votes

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Low Carb Buffalo Bacon Egg Muffins

If you are looking for an easy grab and go breakfast, try this low carb buffalo bacon egg muffins. Make a big batch and store them in the refrigerator. Just heat up for about 15 seconds in the microwave and you have a healthy low carb breakfast! Each muffin has 115 cals and 1.3g net carbs.

Course Breakfast

Cuisine American

Keyword gluten free, grab and go breakfast, muffins

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 9

Calories 115 kcal

Author Denise

Ingredients

• 9 eggs
• ¼ cup hot sauce
• ⅓ cup cheddar cheese
• 1 clove garlic
• 3 tablespoon blute cheese
• 3 pieces bacon, cooked

Instructions

1. Preheat the oven to 350°F. Grease a muffin pan.

2. Place eggs, hot sauce and garlic in a blender and blend until smooth. Then I pour into muffin pan.

3. Add the cheddar cheese and mix them in the muffin tins. Then sprinkle blue cheese and bacon on top.

4. Bake them for about 15 – 18 minutes until set on top.