Get the Recipe: Keto Bacon Egg and Cheese Bites
These keto bacon egg and cheese bites are a perfect grab-and-go breakfast. They're packed with protein and have only 0.7 net carbs.
Ingredients
- 4 large eggs
- 2 ounces cream cheese, softened
- 1 cup chopped cooked bacon, 5-6 thick slices
- 1 1/4 cups shredded cheese, I like to do a combination of cheddar and pepper jack
- 1/3 cup coconut flour OR almond flour
- 1/2 teaspoon baking powder
Equipment
Instructions
- Preheat oven to 350 degrees F.
- In a medium size mixing bowl, combine all of the ingredients. Make sure to break up the cream cheese as you stir.
- Allow the mixture to sit for 10 minutes for the flour to absorb some of the moisture. DO NOT SKIP THIS STEP!
- Spray a regular mini muffin pan or use a silicone muffin pan (my recommendation) and fill each cup about 3/4 full.
- Bake 15-18 minutes until golden brown and cooked through.
Notes
- Note that the nutrition listed is calculated with coconut flour.
- Leftover egg bites can be stored in an airtight container in the fridge for 5 days or in the freezer for 3 months.
- Reheat in a microwave on 80% power in 15-second increments, or in a 350F oven for 5 minutes.
- Nutrition is calculated per bite so you can easily calculate your serving size. Each egg bite has 0.7 net carbs.
Serving: 1 egg bite (nutrition calculated per bite so you can calculate your serving size), Calories: 62kcal, Carbohydrates: 1.3g, Protein: 3.7g, Fat: 4.6g, Cholesterol: 41.7mg, Sodium: 100.9mg, Fiber: 0.6g, Sugar: 0.4g
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