Make these simple, protein-packed egg bites for easy meal prep. They are perfect for quick breakfasts or snacks and fit well into keto or low-carb diets.
Author:katereilly
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:12 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
12 large chicken eggs
1/2 cup heavy cream or unsweetened almond milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheese (cheddar or Monterey Jack)
1/2 cup cooked, crumbled bacon or diced ham (optional)
1/4 cup chopped spinach or bell peppers (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup standard muffin tin or silicone egg bite mold.
In a large bowl, whisk the 12 large chicken eggs until they are fully combined and slightly frothy. This incorporates air for fluffier egg bites.
Whisk in the heavy cream, salt, and pepper until smooth.
If using mix-ins, divide the shredded cheese, bacon or ham, and vegetables evenly among the prepared muffin cups. Do not overfill the cups; aim for about 1/4 full with solids.
Carefully pour the egg mixture over the solids in each cup, filling them about three-quarters full.
Bake for 18 to 22 minutes, or until the egg bites are set in the center and lightly golden brown around the edges. A toothpick inserted into the center should come out clean.
Let the egg bites cool in the muffin tin for 5 minutes before carefully removing them.
Store cooled egg bites in an airtight container in the refrigerator for up to 4 days for easy meal prep. Reheat in the microwave for 30-45 seconds.
Notes
For a smoother texture, you can strain the egg mixture through a fine-mesh sieve before pouring into the molds.