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Keto Egg Bites

Keto Egg Bites

Fluffy, cheesy, and perfectly seasoned, Keto Egg Bites are a low-carb breakfast you can meal-prep and enjoy all week. Packed with protein and healthy fats, they’re quick, easy, and keto-friendly.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 12 Egg Bites
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs
  • ½ cup shredded cheddar cheese (or cheese of choice)
  • ½ cup heavy cream
  • ½ cup cooked bacon bits (optional)
  • ½ cup diced vegetables (spinach, peppers, mushrooms)
  • Salt & pepper to taste
  • ½ tsp garlic powder (optional)

Equipment

  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Muffin tin or silicone mold
  • 1 Non-stick spray or butter
  • 1 Measuring cups and spoons

Method
 

  1. Preheat Your Oven: Preheat oven to 350°F (175°C). Butter or use non-stick spray on a muffin tin or silicone mold.
  2. Prepare the Egg Mixture: In a mixing bowl, whisk together eggs, heavy cream, salt, pepper, and garlic powder until smooth.
  3. Add Fillings: Stir in shredded cheese, bacon bits, and diced vegetables.
  4. Pour the Mixture into Cups: Divide this equally between the muffin cups filling them until about ¾ full.
  5. Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until the egg bites are completely set & slightly golden on top.
  6. Cool & Serve: Let them rest for 5 minutes before removing from the molds. Serve warm or store for later.

Notes

  • They come out if this pretty easy but I like using a silicone mold.
  • Do not over bake to maintain the soft and fluffy texture of egg bites.
  • You can also with cooked meats or sauteéd veggies.
  • Store in an air-tight container in the refrigerator up to 5 days.
  • Microwave for 30 seconds before serving.