Keto eggs on the go

Keto eggs on the go

Here’s an inspiring way to take your eggs on the road! With so many ways to prepare eggs, this one ups the fun factor, with optional, creative filling choices. It's keto and egg-cellent!

Keto eggs on the go

Here’s an inspiring way to take your eggs on the road! With so many ways to prepare eggs, this one ups the fun factor, with optional, creative filling choices. It's keto and egg-cellent!
6 servingservings


  • 12 12 large egglarge eggs
  • salt and pepper, to taste
  • 5 oz. 140 g cooked bacon
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  1. Preheat the oven to 400°F (200°C).
  2. Place cupcake liners in a muffin tin. Eggs easily stick even to non-stick surfaces, except for silicon forms.
  3. Crack one egg in each form and add the filling of your choice. Choose one of our fillings below, or invent your own! We're going for classic crumbled bacon.
  4. Season to taste.
  5. Bake in the oven for about 15 minutes or until the eggs are cooked.


When it comes to the filling, your imagination is the only limit. Regardless of your choice of filling, you can increase the fat ratio by adding shredded cheese, mayonnaise, or sour cream before baking. Other suggestions for fillings are ham, turkey, salami, all kinds of cheeses—pepper jack, parmesan, blue cheese etc.—plus avocado, cocktail tomatoes, chopped onion, minced garlic and fresh or pickled jalapenos/chili pepper. Experiment and have a blast!

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!


  1. Heather
    Brilliant - just brilliant; I made half a dozen with some cooked bacon and mushroom and they were delicious!
  2. Diane
    If you need a keto snack in a minute, just make one of these in a silicone muffin case in the microwave. I just did with some chopped bell pepper, onion, salt, pepper and herbs! Awesome. :)
  3. Anastasia
    Can we take it to the work or is preferable to eat it once is ready?
    Replies: #5, #21
  4. Tina
    you mention there a reason why you use the paper wrappers instead of the silicone

    I did this but scrambled my eggs first then added ham, garlic, cheese, spinach. Yet when i used the paper inserts the "muffins" mostly stuck to the paper wasting quite a bit. Ive been using the silicone ones but they don't taste the same and despite how long i leave them in the oven they stay rather moist.

    Any suggestions?

  5. Tina
    I make 12 per week for my boyfriend and I throughout the week. sometimes if I don't have time in the morning I take them to work and simply reheat a little in the microwave, they are ok cold but better warmed.
  6. April
    Hey if you can get ahold of any real polish pottery that is truly oven safe it will release eggs when baked. I routinely make mini quiches for quick breakfasts especially for the kids and I make them right in the polish pottery muffin tins I have. Good ramekins also might work, I've used the ones I have and they do well too, mine are also polish pottery. I think its due to the high temperatures that the pp is fired at. We frequently eat ours room temperature.
  7. Scott
    What is the entire nutritional data besides carbs????
  8. Shazi
    Can we consume carbonated drink like club soda??? Kindly do reply as i am doing keto diet and want to have this club soda.
  9. Cheryl
    Just made these this morning for meal prep for the week. I used paper liners, but I don't know if I'll use them the next time! Maybe foil liners? (after seeing the silicone comment about them staying damp) The liners were hard to peel, but once fully cooled it was a little easier. They taste great! But....pretty sure I ate some paper lol. Next time I do think I'll break up the yolk a little (but not totally scramble).
  10. Nicole
    I have made similar recipes in metal cupcake pans without liners...just spray the pan before you add the egg mixture. When they are baked, take a butter knive and slide it around the outside of each egg muffin before attempting to pop out...they usually come out without fail.
  11. Andrew
    Is the 4oz bacon by weight or by volume??
  12. Kelley Bunch
    I make these in a rectangle casserole pan, beat the eggs and add ins together and when baked cut into serving size and refrigerate to eat during the week. After cutting the squares flip the over a few times while cooling without being covered. This dries them out just enough so that they aren't watery. The casserole pan is easier to clean than muffin tins, using cooking spray. Bake for 20-30 minutes (depends on how many ingredients you add to the egg, making the dish thicker increases cooking time.) Bake just until the eggs are solid.
  13. Douglas
    How long do you usually keep them? 3-5 days with eggs?
  14. Amber
    How long are these good for in the fridge? Freezer safe?
    Reply: #15
  15. Kristin Parker Team Diet Doctor

    How long are these good for in the fridge? Freezer safe?

    Standard food safety practices would apply to these. 3-5 days in the refrigerator and yes, these will freeze.

  16. Susan
    Keto Eggs on the Go

    After preparing this recipe, a tip is to prepare the meat before heating the oven. I made a recipe for 12 servings, cooked at least 24 oz of raw bacon in order to get the 8 oz of cooked bacon for the recipe, and by the time I was done, my oven had been at 400* for about one hour. The next time I prepare this recipe, I'll prepare the meat and all other toppings first, heat the oven second, fill the muffin liners and top the eggs third, and bake fourth. For 12 servings, I rotated the two muffin pans in the oven after 10 minutes, then baked them for another 10 minutes. Delightful!

    Also, as someone who has planned numerous meals and grocery lists over decades, my favorite feature on this site is the ability to adjust the recipe servings, thus adjusting the ingredients, thus adjusting the grocery list! If you could see me, I am bowing before you!


    Susan Comer
    Las Cruces, NM, USA

  17. Jeannie
    This is a great receipe to make in large quantities especially if you are an egg lover. I made 24 of these keto eggs on the go and boy am I happy I did. I am already going back to the store to purchase more vegetables to make another batch. I fried up my spinach first in Ghee butter, ,cut up all the vegetables, buttered cup cake tins, added egg in each, sprinkled toppings, including cheese, avocado bacon, cherry tomatoes, spinach, salt and pepper, a pinch of chili pepper in each baked for about an hr! OMG! so good. I don't use paper cup cake liners or silicone liners. If each cup cake tin is greased real well and the eggs cook enough time, you just need to allow for the cool down process of 15 to 20 min. and they come out more easier and stick less to the pan!
  18. 1 comment removed
  19. Brenda
    Thanks for your comment Jeannie, I was thinking about doing these but the more I read the less I thought about it. I certainly like your way of doing it. Thanks so much for posting it. It has changed my mind.
  20. Stephaniehall529
    Made these last night cause I never have time to cook or eat before work. They came out great, I put a little sausage and various vegetables in them and sprinkled with Himalayan pink salt after they were done. Me and my husband both love them, I also used parchment paper baking cups and they released perfectly. I'm insanely happy with the results. May try putting a little cooked rutabaga in the next time if we like rutabagas
  21. Nicole
    These are our quick breakfast option for the work week. He’s up and gone for work at 5:30- so the easier to pack breakfast and lunch the better. I highly recommend the liners. Be prepared they puff and fall. We stored them in a bag, but this time will use a container with paper towel between layers.

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