• Prep Time: 15 mins
  • Cooking Time: 20 mins
  • Serves: 8

Cheesy Low Carb Bacon Egg Muffin Tops

  • Recipe Submitted by on

 Ingredients List

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

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