Keto Egg Bites
Egg bites are a staple in my house. They’re quick, easy to make, and can be customized with a variety of ingredients. Whether you need a quick breakfast on the go or a satisfying snack, egg bites are the perfect option.
The best part is that the breakfast egg muffins are so versatile, you can use whatever ingredients you have on hand.
These easy Egg bites are a perfect keto breakfast or even a quick snack when you are on the go. One of my favorite things to do with this simple recipe is to make a big batch to meal prep.
Ingredients
Here is a quick look at what you will need. You can find the full measurements in the recipe card below.
- Eggs
- Heavy Cream
- Salt and Black pepper
- Bacon (pork or turkey), cooked and crumbled
- shredded cheddar cheese
- shredded Mozzarella cheese
Additional recipe options are available in the recipe card below.
See recipe card for quantities.
Instructions
This is a quick overview of the steps. See the Recipe card below for the rest.
In a large mixing bowl, whisk the eggs, Cream, Bacon, Cheese, salt, and pepper together.
Spray cooking Spray into a Muffin Tin. Divide the egg mixture evenly among the greased muffin cups. Add some extra cheese on the tops with extra cheese if desired.
In a Preheated 350°F oven, bake for 14 – 18 minutes until the egg muffins are puffed up and set. They will deflate once removed from the oven.
Variations and Substitutions
- Vegetables – The sky is the limit for the different variations you can add. Just watch your amount as some veggies are more carb-heavy than others. Use veggies such as fresh Spinach, green bell peppers or red bell peppers or green onions.
- Bacon – If you’re not a fan of bacon, you can substitute it with cooked sausage or ham. You can also omit the meat altogether for a vegetarian option.
- Milk – If you don’t have heavy cream on hand, you can use milk instead. For a dairy-free option, coconut milk works well too.
- Spices – Feel free to add any spices or fresh herbs to give your eggs some flavor variations. Some popular choices include garlic powder, onion powder, paprika, and Italian seasoning.
Equipment
- Muffin Tin
- large bowl
Storage
Storage: Store leftovers in an airtight container for 2-3 days
Freezing: You can store in a freezer bag or airtight container for up to 3 months
Reheat: To reheat, microwave for 30-60 seconds or until warm throughout.
Pro Tips
- These egg muffins can be made ahead of time and reheated for a quick and easy breakfast throughout the week.
- Try using different types of cheese, such as Cottage Cheese, cream cheese feta, or goat cheese for added flavor.
- If you don’t have a muffin tin, you can use a large baking dish and cut the egg mixture into squares once baked.
FAQ
Yes, you can substitute egg whites for whole eggs in this recipe. Use about 8 to 9 egg whites for every 6 whole eggs.
Absolutely! You can add in any of your favorite ingredients such as vegetables, meats, or herbs to make these egg muffins unique and customizable.
Recipe Card
Keto Egg Bites
Equipment
- Large bowl
Ingredients
- 8 large Eggs
- ¼ cup Heavy Cream
- Salt and Black pepper
- 4 strips Bacon pork or turkey, cooked and crumbled
- ¼ cup shredded cheddar cheese
- ¼ cup shredded Mozzarella cheese
Other Versions:
Tomato Basil:
- 8 large Eggs
- ¼ cup Heavy Cream
- Salt and Black pepper
- ¼ cup chopped Basil
- ½ cup tomatoes
Chicken Sausage & Cheese:
- 8 large Eggs
- ¼ cup Heavy Cream
- Salt and Black pepper
- ¼ cup white onion
- 2 links cooked chicken sausage link chopped
- ¼ shredded cheddar cheese
Spinach, Mushroom & Cheese:
- 8 large Eggs
- ¼ cup Heavy Cream
- Salt and Black pepper
- ½ cups white or baby bella mushrooms diced
- ½ tsp garlic powder
- ½ tsp onion powder
- ⅔ cup baby spinach chopped
- ¼ cup shredded mozzarella or cheddar cheese
Buffalo Chicken:
- 8 large Eggs
- Salt and Black pepper
- ¼ cup buffalo sauce
- ¼ cup chopped green onions
- 1 cup cooked or rotisserie chicken chopped into small piece
Instructions
- In a large mixing bowl, whisk the eggs, Cream, Bacon, Cheese, salt, and pepper together.
- Spray cooking Spray into a Muffin Tin. Divide the egg mixture evenly among the greased muffin cups. Add some extra cheese on the tops with extra cheese if desired.
- In a Preheated 350°F oven, bake for 14 – 18 minutes until the egg muffins are puffed up and set. They will deflate once removed from the oven.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
These came out so soft an tasty!