Low Carb Bacon Egg and Cheese English Muffin
Satisfy your breakfast cravings with this delicious Low Carb Bacon Egg and Cheese English Muffin! This keto-friendly recipe swaps traditional English muffins for a homemade, microwaveable almond and coconut flour base, offering all the flavor without the carbs. Crispy bacon, a perfectly cooked egg, and melty shredded cheese are layered between toasted muffin halves to create a hearty and protein-packed start to your day. With a prep time of just 10 minutes and customizable seasoning options, this quick and easy meal is perfect for busy mornings or grab-and-go breakfasts. Optimized for low-carb diets, it's a guilt-free indulgence you'll want to make again and again!
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Recipe Information
Ingredients
- 1.5 tablespoons almond flour
- 0.5 tablespoons coconut flour
- 0.25 teaspoons baking powder
- 0.13 teaspoons salt
- 1 tablespoons unsalted butter, melted
- 1 large egg, beaten
- 0.25 cup shredded cheese (cheddar or your preference)
- 2 slices bacon slices
- 1 to taste non-stick cooking spray
- 0.5 tablespoons butter
- 1 large egg
- 1 to taste salt and pepper
Instructions
Start by preparing the low-carb English muffin. In a small, microwave-safe mug, combine 1.5 tablespoons of almond flour, 0.5 tablespoons of coconut flour, 0.25 teaspoons of baking powder, and 0.13 teaspoons of salt. Stir the dry ingredients together with a fork until well mixed.
Add 1 tablespoon of melted unsalted butter and 1 beaten egg to the dry mixture in the mug. Stir until all ingredients are well combined and form a smooth batter.
Microwave the batter in the mug on high for 90 seconds, or until the muffin has risen and is cooked through. Carefully remove the muffin from the mug and let it cool slightly, then slice it in half horizontally.
In a skillet over medium heat, cook the 2 slices of bacon until crispy, about 5-7 minutes. Remove the bacon and let it drain on a paper towel to remove excess grease.
Wipe out the skillet and lightly spray it with non-stick cooking spray. Toast the English muffin halves in the skillet until golden brown and crispy, about 2 minutes on each side.
In the same skillet, melt 0.5 tablespoons of butter over medium heat. Crack 1 large egg into the skillet, season it with salt and pepper to taste, and cook until the white is set, and the yolk is at your preferred doneness.
Assemble the muffin by placing the cooked egg on one half of the muffin. Top with the two bacon slices, followed by 0.25 cups of shredded cheese. Place the other muffin half on top.
Optionally, return the assembled muffin to the skillet and cover with a lid for a minute to let the cheese melt completely. Serve immediately.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 0.8 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 279 mg | 21% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 275 mg | 6% | |
*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.
