Are you tired of boring, carb-laden breakfasts that leave you feeling sluggish? Get ready to revolutionize your morning meal with these mouthwatering Keto Breakfast Egg Bites that are not just low-carb, but packed with flavor and protein! Imagine biting into a perfectly crafted, creamy egg bite loaded with crispy bacon, melted cheese, and fresh green onions - all while staying true to your ketogenic lifestyle. These portable, protein-packed morsels are about to become your new breakfast obsession!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Keto
Serves: 12 bites
Ingredients
- 6 large eggs
- 1/2 cup heavy cream
- 1 cup shredded cheese
- 1/2 cup cooked bacon, chopped
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 12-cup silicone muffin pan or line a standard muffin tin with silicone liners to prevent sticking.
- In a large mixing bowl, crack the 6 large eggs and whisk them thoroughly until the whites and yolks are completely combined and slightly frothy.
- Pour in the heavy cream and whisk again to create a smooth, uniform mixture. The cream will help create a rich, creamy texture in the egg bites.
- Add the shredded cheese, chopped bacon, and green onions to the egg mixture. Stir gently to distribute the ingredients evenly.
- Season the mixture with salt and pepper, adjusting to your taste preferences. Mix well to ensure the seasoning is distributed throughout.
- Carefully pour the egg mixture into the prepared muffin pan, filling each cup about 3/4 full to allow room for rising during baking.
- Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until the egg bites are set and have a light golden color on top. They should be firm to the touch and slightly puffy.
- Remove from the oven and let the egg bites cool in the pan for 5 minutes. This will help them set and make removal easier.
- Gently remove the egg bites from the pan using a silicone spatula or carefully turning the pan upside down. If using a standard muffin tin, run a knife around the edges first.
- Serve warm immediately, or store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20-30 seconds when ready to eat.
Tips
- Use a silicone muffin pan for the easiest removal and cleanest results. If you don't have one, line a regular muffin tin with silicone liners or parchment paper.
- Whisk your eggs thoroughly to incorporate air, which helps create a lighter, fluffier texture in your egg bites.
- Don't overfill the muffin cups - leave about 1/4 inch at the top to allow for rising during baking.
- For extra flavor variations, experiment with different cheese types like sharp cheddar, pepper jack, or gruyère.
- Make sure to let the egg bites cool slightly before removing from the pan to help them set and maintain their shape.
- These egg bites can be prepared in advance and stored in the refrigerator for up to 4 days, making them perfect for meal prep.
- For best reheating results, use the microwave for 20-30 seconds or warm in a toaster oven to maintain their crisp texture.
Nutrition Facts
Calories: 95kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 110mg
