Low Carb Bacon Egg and Cheese English Muffin

Start your day on a delicious, guilt-free note with this Low Carb Bacon Egg and Cheese English Muffin—a quick and satisfying breakfast sandwich that’s ready in just 25 minutes! This keto-friendly recipe features a fluffy, microwave-made English muffin crafted from almond and coconut flour, delivering all the classic texture without the carbs. Layered with crispy bacon, a perfectly cooked egg, and gooey melted shredded cheese, this low-carb masterpiece is toasted to golden perfection in a skillet. Each bite packs protein, healthy fats, and rich flavors, making it the perfect grab-and-go meal or indulgent weekend treat. With its simple ingredients and easy preparation, this recipe proves that cutting carbs doesn’t mean cutting corners on taste!

Nutriscore Rating: 47/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 1

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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

Serving size	(186.1g)

Amount per serving	% Daily Value*
Calories	583.1

Total Fat 51.6g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 2.1g
Cholesterol 500.0mg	0%
Sodium 1185.9mg	0%
Total Carbohydrate 7.6g	0%
Dietary Fiber 2.5g	0%
Total Sugars 0.8g
Protein 27.7g	0%

Vitamin D 100.9IU	0%
Calcium 279.3mg	0%
Iron 2.7mg	0%
Potassium 275.2mg	0%

*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.

Source of Calories

Fat: 76.7%

Protein: 18.3%

Carbs: 5.0%