Bacon and Cheese Mini-Quiche Muffins



  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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Preheat oven to 375F. Generously grease 12 muffin cups with butter or coconut oil, or use silicone cups that do not require pre-greasing.

Divide the shredded cheddar and chopped bacon evenly among the muffin cups.

Whisk the eggs and cream together. Add Parmesan cheese, coconut flour, onion powder, garlic powder, nutmeg, salt and pepper. Whisk well to combine.

Using a ladle or small measuring cup, add the egg mixture to each muffin cup over the cheese and bacon.

Bake at 375 for approximately 20-25 minutes, or until the muffins have risen and are browned on top. (It is a good idea to turn the pan halfway through cooking.)

Remove from oven and allow to cool until muffins can be handled. Peel off the muffin-cups and enjoy!


  • 4 eggs
  • 1 cup heavy cream
  • 6 ounces cheddar, shredded (or blend with Monterey Jack)
  • 1/4 cup Parmesan
  • 6 strips of crisp, oooked bacon, chopped
  • 1/8 cup coconut flour
  • a couple dashes of onion powder
  • a couple dashes of garlic powder
  • pinch of nutmeg
  • kosher salt and freshly ground pepper


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Recipe Comments

Comments (5)

  1. posted by Paula B on May 13, 2011

    Sounds yummy but it’s a little heavy on the cream and cheese for some of us paleo cooks trying to minimize or eliminate dairy.

  2. posted by Sara J. on September 16, 2011

    I’ve made these several times. They are absolutly delicious!

  3. posted by BurdNurd on January 14, 2012

    My 12 year-old son made these for me. They are great! I think the coconut flour gives them a little more “substance” than traditional egg muffins. It is a lot of cream/cheese, but I don’t mind splurging every now and then!

  4. posted by erickajara on June 24, 2013

    I used half a cup of heavy cream instead and it was delicious.

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