Delicious Keto Egg Bites

Baked Egg Bites are a breakfast powerhouse! With all the great taste of a frittata, these protein-packed cups fill you up without weighing you down.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 204kcal

Author Elaine

Ingredients

6 large eggs
½ cup heavy whipping cream
¼ teaspoon garlic powder
¼ teaspoon black pepper
¼ cup shredded parmesan cheese
1 ½ cup shredded cheddar cheese
½ cup fresh spinach lightly chopped
1 roma tomato diced and seeded
6 slices bacon cooked and crumbled

Instructions

Cook and crumble bacon before making egg bites.
Preheat oven to 350 degrees F. Spray a muffin tin (or cupcake tin) with non-stick cooking spray (or use coconut oil). Set aside.
In a large bowl, whisk together the eggs, heavy cream, garlic, pepper, and parmesan cheese.
Fold in cheddar cheese, spinach, tomato, and bacon, mixing until fully combined.
Scoop about ¼ cup mixture into each muffin cavity. Fills about 10 spots.
Bake for 23-26 minutes. Remove, cool 5 minutes in pan, and remove from pan. Serve immediately or freeze for later use.

Notes

Scoop ¼ cup of the egg mixture into each cavity of your muffin tin. This recipe makes enough to fill about 10 full sized muffin cups.
For smaller bites, you can make this recipe in a mini-muffin pan instead.
After baking and cooling slightly in the pan, serve these eggs right away for best taste.

Nutrition