Ingredients
12 Large Eggs
1/4 cup Heavy Cream
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 cup Shredded Cheese (Cheddar, Monterey Jack, etc.)
1/2 cup Chopped Cooked Bacon or Ham (optional)
1 cup Diced Vegetables (Spinach, Bell Peppers, Mushrooms, Onions)
Instructions
1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup standard muffin tin with cooking spray or butter.
2. In a large bowl, whisk together the 12 large eggs, 1/4 cup heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and slightly frothy.
3. Evenly distribute the shredded cheese, diced vegetables, and any cooked meat into each muffin cup, placing them at the bottom. Do not overfill.
4. Carefully pour the whisked egg mixture over the fillings, filling each cup about three-quarters full.
5. Bake for 18-22 minutes, until the egg bites are set, puffed, and lightly golden brown around the edges. A toothpick inserted into the center should come out clean.
6. Let the egg bites cool in the pan for a few minutes, then run a knife around the edges and transfer to a wire rack to cool completely. Serve warm or store.
Notes
Grease the muffin tin generously to prevent sticking; silicone muffin liners work great. Use room temperature eggs for a fluffier texture. Pre-cook water-heavy vegetables like spinach or mushrooms to avoid soggy egg bites. Do not overfill with egg mixture; leave room for rising. Avoid overbaking to prevent rubbery eggs. Store in an airtight container in the fridge for up to 4-5 days, or freeze for up to 2-3 months. Reheat in microwave (30-60 seconds) or oven at 300°F (150°C) for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American, Keto
- Diet: Keto, Low-Carb, Gluten-Free, Sugar-Free
Nutrition
- Serving Size: 2 egg bites
- Calories: 280
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 390mg