These ‘muffins’ are more like miniature frittatas, so they are super low-carb. This recipe makes six serves, but feel free to double or even triple the recipe to stock up. One ‘muffin’ is one serve.

Makes six muffins

Energy: 199kcal. (831kJ)

Fat: 71% (16g)

Protein: 26% (13g)

Carbohydrate: 3% (1g net carbs)


Prep Time: 5 mins.

Cook Time: 30 mins.



2 sprays extra virgin olive oil

6 large eggs

125mL whole milk

3 rashers bacon

80g grated cheddar cheese

10g Dill, finely chopped

10g Chives, finely chopped

1 pinch sea salt

1 pinch black pepper



  • Preheat the oven to 180° Spray a muffin tray with olive oil.
  • Spray a little extra oil in a frying pan and cook the bacon for 1-2 minutes on each side, over a medium-high heat, or until cooked to your liking. Set aside to cool, then chop into smaller pieces.
  • In a bowl, whisk together the eggs and milk (1/2 cup) then stir through cheddar cheese (2/3 cup).
  • Add a little bacon to each indent of the muffin tray, then pour over the egg mixture. Top with dill, chives, and a little salt and pepper.
  • Bake for 20-25 minutes or until cooked through, then leave to sit for five minutes before removing from the muffin tin.