Low Carb Bacon and Egg McMuffin
Looking for a guilt-free breakfast indulgence? This **Low Carb Bacon and Egg McMuffin** is a game-changer for keto and low-carb enthusiasts! Featuring fluffy homemade cloud bread made with eggs and cream cheese, this recipe skips the carb-loaded English muffin for a light yet satisfying alternative. Crispy bacon, melted cheddar cheese, and perfectly cooked eggs create layers of flavor in every bite, while a quick skillet toast adds extra warmth and richness. Ready in just 35 minutes, these protein-packed breakfast sandwiches are perfect for busy mornings or weekend brunches. Whether you're cutting carbs or just craving a delicious twist on the classic McMuffin, this recipe delivers both flavor and nourishment without compromise!
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Recipe Information
Ingredients
- 5 large Eggs
- 3 tablespoons Cream cheese
- 0.5 teaspoons Baking powder
- 4 slices Bacon strips
- 4 slices Cheddar cheese
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoons Butter
Instructions
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Separate 3 eggs, placing the whites in a medium-sized bowl and yolks in a separate bowl.
Mix the egg yolks with the cream cheese and baking powder until smooth. Set aside.
Using a hand mixer or stand mixer, beat the egg whites until stiff peaks form.
Gently fold the yolk mixture into the stiff egg whites, being careful not to deflate them.
Spoon the mixture onto the prepared baking sheet, forming four small circles, roughly similar in size to English muffin halves.
Bake in the preheated oven for 15 minutes, or until golden and set.
While the cloud bread is baking, cook the bacon strips in a skillet over medium heat until crispy. Remove and drain on paper towels.
In the same skillet, remove excess bacon grease, reserving just a small amount. Cook the remaining 2 eggs sunny-side up or to your preferred doneness. Sprinkle with salt and black pepper.
Once the cloud bread is done, remove from the oven and let cool slightly.
Assemble the sandwiches by placing a slice of cheddar cheese on the underside of one cloud bread round, then a slice of bacon, followed by an egg, another slice of bacon, another slice of cheese, and top with another cloud bread round.
Repeat for the second sandwich.
If desired, melt a small amount of butter in the skillet and lightly toast each assembled sandwich on both sides to help melt the cheese.
Serve warm and enjoy your low-carb bacon and egg McMuffin!
Nutrition Facts
Calories |
1198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1123 mg | 374% | |
| Sodium | 2732 mg | 119% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 2.7 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 592 mg | 46% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 876 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
