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5 from 1 vote

Gluten-Free Bacon, Egg and Cheese Muffins

Gluten-Free Bacon, Egg and Cheese Muffins have all of the flavors of a big hearty breakfast packed into a muffin. They are super easy to make and are perfect for a grab and go breakfast. 
Course Breakfast
Cuisine American
Keyword gluten-free bacon, egg and cheese muffins, gluten-free muffins
Prep Time 15 minutes
Total Time 40 minutes
Servings 23
Calories 166kcal
Author Audrey from Mama Knows Gluten Free


  • 2 cups gluten-free all-purpose flour (I like Pillsbury gluten-free)
  • 1/4 cup sugar
  • 1 tablespoon gluten-free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum (leave out if your flour already has it)
  • 1 cup butter, melted (or olive oil)
  • 2 eggs
  • 1 cup buttermilk To make your own buttermilk add 1 tablespoon of white vinegar to the milk and let sit for a few minutes.
  • 1 cup bacon, chopped
  • 1 cup cheddar cheese, shredded
  • 2 hard-boiled eggs, chopped
  • 1 green onion, diced


  • Preheat oven to 375° F.
  • Add water to a small pan and bring to a boil. Place 2 eggs in the pan and boil for 13 minutes. Once the eggs are finished cooking place the eggs in a small bowl of ice water in the refrigerator. 
  • I like to cut the bacon into small pieces before I fry it. In a large pan cook the bacon until crispy. Remove the bacon from the pan and place on a paper-towel-lined plate.
  • In a large bowl add the gluten-free flour, sugar, xanthan gum (leave out if your flour already has it), baking powder, baking soda, and salt. Give it a good whisk/stir to combine the ingredients. 
  • Add the eggs to the dry ingredients and mix until fully combined. 
  • Add the melted butter and buttermilk to the muffin batter and mix until fully combined. To make your own buttermilk add 1 tablespoon of white vinegar to the milk and let sit for a few minutes.
  • Chop the green onions and the hard-boiled eggs. I like to use a hard-boiled egg slicer. I cut the egg both ways to get an easily chopped egg. Start by adding the egg vertical and slice and then turn it horizontal and slice. A perfectly chopped egg every time. 
  • Add the chopped bacon, chopped green onions, chopped hard-boiled eggs and shredded cheddar cheese to the muffin batter. Stir to fully mix the bacon, egg, and cheese into the muffin batter. (I saved a few of the chopped bacon pieces to sprinkle on top of the muffin batter.)
  • Scoop batter into lined muffin pans. (I like to use a greased ice cream scoop.) I sprinkled a chopped bacon on top of the muffin batter. (optional)
  • Bake for 25-30 minutes. Please watch your muffins because every oven is different. Use a toothpick to check and see if the centers are done.
  • Enjoy! These muffins can be kept in an airtight container or frozen for later. 


Mama says, "Check all of your labels!"


Serving: 1g | Calories: 166kcal | Carbohydrates: 10g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 281mg | Potassium: 98mg | Fiber: 1g | Sugar: 3g | Vitamin A: 360IU | Vitamin C: 0.1mg | Calcium: 84mg | Iron: 0.6mg
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