Keto Egg & Bacon Breakfast Sliders – Simple, Satisfying, and Low-Carb

These Keto Egg & Bacon Breakfast Sliders are everything you want in a morning bite: savory, cheesy, easy to make, and actually filling. They taste like a classic breakfast sandwich but without the carb-heavy bun. Whether you’re feeding a crowd or prepping ahead for the week, these sliders deliver on flavor and convenience.

You’ll get crispy bacon, fluffy baked eggs, and melted cheese held together by a keto-friendly “bun” that won’t slow you down. If you want a fast, reliable breakfast that feels special, this is it.

Keto Egg & Bacon Breakfast Sliders - Simple, Satisfying, and Low-Carb

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 8 large eggs
• 8 slices thick-cut bacon (or 12 if you want extra)
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/4 cup heavy cream (for fluffy eggs)
• 2 tablespoons butter, melted (plus a little for greasing)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and black pepper, to taste
• 2 tablespoons chopped chives or green onions (optional)
• Pinch of red pepper flakes (optional, for heat)
• For the keto “bun” base: 1 1/2 cups almond flour, 2 large eggs, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 cup shredded mozzarella

Method

 

1. Preheat and prep: Heat your oven to 375°F (190°C). Line a 9x13-inch baking dish with parchment or lightly grease it with butter.
2. Cook the bacon: Lay bacon on a sheet pan and bake for 15–20 minutes until crisp. Drain on paper towels. You can also pan-fry if you prefer.
3. Make the keto bun layer: In a bowl, mix almond flour, baking powder, and salt. Stir in shredded mozzarella. Beat in 2 eggs until a thick, sticky dough forms.
4. Bake the base: Spread the dough evenly into the prepared baking dish. Press with greased fingers to reach the edges. Bake for 8–10 minutes until set and lightly golden at the edges.
5. Whisk the eggs: In another bowl, whisk 8 eggs with heavy cream, garlic powder, onion powder, salt, pepper, and red pepper flakes if using.
6. Pour and layer: Remove the base from the oven. Pour the egg mixture evenly over it. Sprinkle the shredded cheddar over the top.
7. Add the bacon: Roughly chop the cooked bacon or keep in halves. Distribute evenly across the eggs and cheese.
8. Bake the sliders: Return the dish to the oven and bake for 15–20 minutes, until the eggs are set in the center and the cheese is melted and bubbly.
9. Finish with butter and herbs: Brush the top lightly with melted butter. Sprinkle chives or green onions on top for freshness.
10. Cool and slice: Let it rest for 5 minutes to set. Slice into 12 small sliders or 8 larger ones. Serve warm.

What Makes This Special

• Low-carb, high flavor: You get the comfort of a breakfast sandwich without the bread.
• Meal prep friendly: Bake, slice, and reheat—these keep well and taste great throughout the week.
• Customizable: Swap cheeses, add veggies, or use sausage instead of bacon. It’s flexible and forgiving.
• Kid-approved: Small, handheld, and cheesy—everyone gets on board.
• Quick to assemble: Most of the time is passive oven time, so the process is easy.

Ingredients

• 8 large eggs
• 8 slices thick-cut bacon (or 12 if you want extra)
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/4 cup heavy cream (for fluffy eggs)
• 2 tablespoons butter, melted (plus a little for greasing)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and black pepper, to taste
• 2 tablespoons chopped chives or green onions (optional)
• Pinch of red pepper flakes (optional, for heat)
• For the keto “bun” base: 1 1/2 cups almond flour, 2 large eggs, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 cup shredded mozzarella

Instructions

1. Preheat and prep: Heat your oven to 375°F (190°C).

   Line a 9×13-inch baking dish with parchment or lightly grease it with butter.

2. Cook the bacon: Lay bacon on a sheet pan and bake for 15–20 minutes until crisp. Drain on paper towels. You can also pan-fry if you prefer.
3. Make the keto bun layer: In a bowl, mix almond flour, baking powder, and salt.

   Stir in shredded mozzarella. Beat in 2 eggs until a thick, sticky dough forms.

4. Bake the base: Spread the dough evenly into the prepared baking dish. Press with greased fingers to reach the edges.

   Bake for 8–10 minutes until set and lightly golden at the edges.

5. Whisk the eggs: In another bowl, whisk 8 eggs with heavy cream, garlic powder, onion powder, salt, pepper, and red pepper flakes if using.
6. Pour and layer: Remove the base from the oven. Pour the egg mixture evenly over it. Sprinkle the shredded cheddar over the top.
7. Add the bacon: Roughly chop the cooked bacon or keep in halves.

   Distribute evenly across the eggs and cheese.

8. Bake the sliders: Return the dish to the oven and bake for 15–20 minutes, until the eggs are set in the center and the cheese is melted and bubbly.
9. Finish with butter and herbs: Brush the top lightly with melted butter. Sprinkle chives or green onions on top for freshness.
10. Cool and slice: Let it rest for 5 minutes to set. Slice into 12 small sliders or 8 larger ones.

    Serve warm.

How to Store

• Refrigerator: Store slices in an airtight container for up to 4 days. Let them cool fully before sealing.
• Freezer: Wrap individual sliders tightly in parchment and then in foil or a freezer bag. Freeze for up to 2 months.
• Reheating: Microwave for 45–60 seconds per slider, or use a 300°F (150°C) oven for 8–10 minutes to keep the texture better.

  Air fry at 320°F (160°C) for 5–6 minutes for a crisp edge.

Benefits of This Recipe

• Keto-friendly: The almond flour base and egg center provide healthy fats and protein, keeping carbs very low.
• Satiating: Protein + fat help keep you full and focused for hours.
• Portable: Great for busy mornings, road trips, or lunch boxes.
• Budget-friendly: Uses pantry staples and stretches easily to feed a family.
• Consistent results: The baked method ensures even cooking and reliable texture.

What Not to Do

• Don’t skip parchment or greasing: The base can stick without it, making slicing messy.
• Don’t overbake the eggs: Dry, rubbery eggs happen fast. Pull the dish when the center is just set.
• Don’t overload wet veggies: Sauté mushrooms, spinach, or peppers first. Too much moisture causes soggy sliders.
• Don’t use pre-cooked bacon that’s floppy: You need crisp bacon for the best texture and flavor.
• Don’t slice immediately: A 5-minute rest helps the layers hold together cleanly.

Variations You Can Try

• Spicy Southwest: Add diced green chiles, pepper jack cheese, and a sprinkle of taco seasoning.
• Sausage & Egg: Replace bacon with cooked breakfast sausage crumbles.

  Add a touch of smoked paprika.

• Veggie Lover’s: Sautéed spinach, mushrooms, and bell peppers with goat cheese or feta.
• Everything Bagel Style: Mix Everything Bagel seasoning into the base and sprinkle more on top before baking.
• Caprese Twist: Add halved cherry tomatoes, mozzarella, and a drizzle of pesto after baking.
• Dairy-Light: Use less cheese and swap heavy cream for unsweetened almond milk. The texture will be slightly less rich but still tasty.

Can I make these without the almond flour base?

Yes. You can bake the eggs, bacon, and cheese directly in a greased dish and cut into squares.

They’ll be more like egg bites, but still delicious and keto-friendly.

What’s the best cheese to use?

Cheddar is classic, but Monterey Jack, Colby Jack, pepper jack, or a blend all work well. For a sharper flavor, try aged cheddar or gouda.

How do I keep the eggs fluffy?

Use heavy cream, don’t overmix, and avoid overbaking. Pull the dish from the oven as soon as the center is set and slightly jiggly; it will finish cooking as it rests.

Can I make this ahead for the week?

Absolutely.

Bake, cool, slice, and refrigerate. Reheat as needed. The sliders hold up well and reheat without drying out if you don’t overbake on day one.

Is there a nut-free option?

Swap the almond flour base for a coconut flour version (use 1/2 cup coconut flour and add an extra egg), or skip the base entirely and make it crustless.

Can I use turkey bacon?

Yes, but cook it until crisp for the best texture.

Turkey bacon is leaner, so you may want to add a touch more butter to keep things rich and satisfying.

What if I don’t eat pork?

Use beef bacon, turkey bacon, or chicken sausage. Just be sure to cook your protein fully and aim for a crisp bite to contrast the soft eggs.

How many carbs per slider?

Exact macros vary by brand and portion size, but with the almond flour base, most sliders land around 2–4 net carbs each. Use your specific ingredients to calculate for accuracy.

Wrapping Up

Keto Egg & Bacon Breakfast Sliders are simple, hearty, and adaptable.

They pack real flavor into a tidy, low-carb package that won’t weigh you down. Make a pan on Sunday, slice them up, and you’ve got a week of easy breakfasts ready to go. Customize the fillings, keep the technique, and enjoy a reliable morning win every time.