Keto Egg Bites
A lot of keto egg bite recipes out there turn out dry, rubbery, or just plain boring, and nobody wants to start their morning with sad eggs. My version? Soft, fluffy, and packed with flavor. The secret is whisking those eggs until they’re light, adding a splash of cream for richness, and baking them low and slow so they don’t turn into sponges. I’ve tested these enough times to know they reheat like a dream, freeze beautifully, and actually taste better than the coffee shop version.
Servings 12 egg bites
Calories 144kcal
Equipment
Ingredients
- 12 eggs
- salt and pepper to taste
- 6 slices bacon Cooked and crumbled
- ½ cup chopped onions
- ½ cup chopped green bell peppers
- ½ cup chopped red bell peppers
- ⅓ cup chopped mushrooms Any type you prefer
- ½ cup grated mozzarella cheese
- ½ cup grated cheddar cheese I used smoked cheddar cheese.
- ½ cup fresh spinach finely chopped
Instructions
- Preheat oven to 350 degrees.
- Whisk the eggs in a large bowl with the salt and pepper to taste.
- Spray a 12 capacity muffin tin with cooking oil. I like to use olive oil.
- Pour the eggs into each tin, only fill each about halfway.
- You can toss the bacon, onions, peppers, and mushrooms in a bowl if you like, to mix them up and add them to each of the tins. Or you can just divide each equally into each of the muffin tins. Place the veggies on top of the eggs.
- Top with the shredded cheese.
- Bake for 14-16 minutes or until the eggs are set. Mine were ready at 16 minutes. If you like your eggs more firm, give them additional time.
- Cool completely before serving. If you remove the egg bites too soon the edges of the bites will be left behind in the muffin tin.
Video
Notes
This recipe makes 12 egg bites. Divide the ingredients in half for less egg bites.
Instead of buying pre-shredded cheese I purchase block cheese and shred it with a cheese grater. It melts and tastes so much better than pre-shredded!
Feel free to use any flavor of cheese you wish.
These bites are freezer friendly. I defrost them overnight before use.
The bites will keep in the refrigerator for 5 days.
Recipe update:
I've found it's much cleaner and easier to make this recipe using silicone muffin mold liners. Eggs usually stick the muffin tin. These don't stick to the silicone and are much easier to clean.
Nutrition
Serving: 1egg bite (muffin) | Calories: 144kcal | Carbohydrates: 2g | Protein: 10g | Fat: 11g