Bacon cheese rolls are savory egg muffins wrapped in their own bacon jackets. Bacon slices line greased silicone molds, then fill with a foamy mix of eggs, cheddar, green onion, and oregano that steams in the Instant Pot in just 3 minutes. Under 1g net carbs each — pure keto comfort.
Bacon Cheese Rolls
(Total Time: 10 MIN| Serves: 3)
Ingredients:
6 large eggs
½ cup cheddar cheese
6 bacon slices
2 tbsp (30 ml) green onions, finely chopped
Spices:
1 tsp (5 ml) salt
½ tsp black pepper, ground
½ tsp dried oregano, ground
Directions:
- In a large mixing bowl, combine eggs, cheddar cheese, green onions, salt, pepper, and oregano. Whisk until well combined and foamy. Set aside.
- Grease 6 silicone muffin molds with some cooking spray. Line the walls of each cup with bacon and pour in the previously prepared mixture. Set aside.
- Plug in your instant pot and pour 1 cup (240 ml) of water in the stainless steel insert. Position a trivet on the bottom and place molds on top.
- Securely lock the lid and adjust the steam release handle. Press the “Manual” button and set the timer for 3 minutes. Cook on “High” pressure.
- When you hear the cooker’s end signal, perform a quick release of the pressure. Open the pot and transfer molds to wire rack using oven mitts.
- Let it cool completely before serving.
Per Serving(Calories 427 | Total Fats 32.1g | Net Carbs: 0.9g | Protein 31.5g |Fiber: 0.3g)
Pro Tips
- Line the walls of each mold with the bacon before pouring in the egg mixture — the bacon holds the roll's shape and crisps slightly against the cup.
- Whisk the eggs and cheddar until foamy; that air gives the rolls their light texture in the short pressure cook.
- Grease the silicone molds first so the bacon-lined rolls pop out cleanly after cooling.
- Cool the rolls completely on a wire rack before serving — they firm up as they cool and come out of the molds in one piece.
Frequently Asked Questions
How many does this recipe make?
Six rolls — the recipe serves 3 at two rolls each, with about 427 calories and 31.5g protein per serving.
Can I bake them instead of using an Instant Pot?
Yes — bake the bacon-lined molds at 375°F until the eggs are set, roughly 15–20 minutes.
Are they keto?
Extremely — 0.9g net carbs per serving with 31.5g of protein makes these a textbook keto breakfast.
How do I store leftovers?
Refrigerate up to 4 days and rewarm briefly, or freeze for quick breakfasts on busy mornings.
Recipe Card
Ingredients
Method
- In a large mixing bowl, combine eggs, cheddar cheese, green onions, salt, pepper, and oregano.
- Whisk until well combined and foamy.
- Set aside.
- Grease 6 silicone muffin molds with some cooking spray.
- Line the walls of each cup with bacon and pour in the previously prepared mixture.
- Set aside.
- Plug in your instant pot and pour 1 cup of water in the stainless steel insert. Position a trivet on the bottom and place molds on top.
- Securely lock the lid and adjust the steam release handle. Press the “Manual” button and set the timer for 3 minutes.
- Cook on “High” pressure.
- When you hear the cooker’s end signal, perform a quick release of the pressure. Open the pot and transfer molds to wire rack using oven mitts.
- Let it cool completely before serving. Per Serving(Calories 427 | Total Fats 32.1g | Net Carbs: 0.9g | Protein 31.5g |Fiber: 0.3g)
