Looking for a quick, keto-friendly breakfast option that is also delicious and satisfying? These Keto Bacon and Cheese Egg Bites are the perfect solution! Packed with protein and boasting only 0.7 net carbs per bite, they are ideal for busy mornings when you need something fast and nutritious. Whether you're strictly following a ketogenic diet or simply seeking a healthier breakfast alternative, these egg bites are sure to become a staple in your kitchen.
Why You'll Love These Keto Egg Bites
These bacon, egg, and cheese bites are not only quick and easy to make but also incredibly versatile. Requiring just six basic keto ingredients, this recipe is both simple and budget-friendly. The recipe uses only one mixing bowl, a mini muffin pan, and an oven. Plus, they freeze and reheat beautifully, making them perfect for meal prepping. Even those who aren't fans of eggs will enjoy these, as they don’t have an overwhelming eggy taste or texture, so they work for breakfast or lunch!
Here’s why these egg bites are a must-try:
- Simple: You only need 6 ingredients, making it a super affordable and uncomplicated recipe.
- Versatile: Whether you prefer coconut flour for fluffy, light bites or almond flour for denser ones, this recipe can adapt to your dietary needs. You can also add low carb veggies to these keto egg muffins. Just make sure to cook them first so they don’t release too much water in the egg bites. Green peppers, a little onions, and zucchini would all be low carb veggies. Just make sure to season and cook them a few minutes in a hot pan.
- Healthy: Whether you’re keto/gluten-free or not, these delicious egg bites are a great breakfast option.
Ingredients You'll Need
Here's a quick overview of what you’ll need for this recipe:
- Eggs: Size large. You can use egg replacements if you’re egg-free. Many people have asked if you can make this recipe with egg whites, and the answer is yes!
- Cream cheese: You can use full- or low-fat cream cheese without much change in the texture or flavor. Make sure to break up the cream cheese as you stir.
- Cooked bacon: Feel free to use candied bacon, crispy prosciutto, or another meat if you prefer. Slice bacon into bite-sized pieces then fry in a skillet until golden brown.
- Shredded cheese: I prefer to use a mixture of pepper jack and cheddar cheese because I like the sharp and slightly spicy flavor. You could use havarti, swiss, mozzarella, or a blend for your preferred taste. I used shredded cheddar cheese, but you can use any type of cheese you like.
- Coconut flour (or almond flour): Coconut flour will give you fluffy, light bites. If you prefer to use almond flour, your bites will be denser and not so fluffy.
Step-by-Step Instructions
This oven-baked egg bites recipe requires minimal prep work. Here's how to make them:
Read also: Easy Low-Carb Cheese Crackers
- Preheat and Prep: Preheat oven to 350 degrees F. Place a baking dish with 1 inch of water (about a cup of water) on the bottom rack of the oven.
- Combine Ingredients: In a medium-size mixing bowl, combine all of the ingredients.
- Let it Sit: Allow the mixture to sit for 10 minutes for the flour to absorb some of the moisture. DO NOT SKIP THIS STEP! This is super important-Coconut flour is SO absorbent, but it needs a few minutes to soak up that egg.
- Bake: When the oven has reached temperature, move the muffin pans into the oven and cook for 15-18 minutes or until cooked through. Make sure not to burn. I take them out before they turn brown. If you like them, "wet" undercook them a few minutes. They will puff up with steam as they bake but sink a bit when you take them out of the oven. **My oven in the new house bakes hotly.
- Serve: These healthy egg bites are perfect with a handful of berries and a Keto Frappuccino!
Variations and Customizations
These egg cups are easily customizable, so feel free to change the filling as needed. If you want to change the flavor, try adding different add-ins or seasonings to the recipe. Feel free to add and veggies or toppings to this recipe. Just make sure you cook raw veggies first.
Consider these variations:
- Veggies: Add cooked green peppers, onions, spinach or zucchini for added nutrients and flavor. Set aside 1 tbsp of the bacon grease and saute the onion and green peppers over medium heat until they are soft. Set aside to drain on a paper towel. Combine the green peppers, onion, chopped spinach, and ¾ of the crumbled bacon in another bowl and distribute the filling amongst the muffin tins.
- Cheese: Experiment with different cheeses like Havarti, Swiss, or Mozzarella. Add the Monterey jack cheese to each cup, followed by the cheddar.
- Spice: Add a dash of red pepper flakes for a little heat. Then sprinkle parsley and red pepper flakes on top. *Optional
Tips for the Perfect Egg Bites
- I use a silicone mini muffin tin for this recipe. I think they are lifesavers because nothing ever sticks.
- Don’t overfill the muffin pan! These are meant to be small bites (easy and convenient for portion control & snacking). If you fill the cavities completely, you’ll have a huge mess and fewer egg bites. This recipe makes 24 very mini muffins packed with crispy bacon and lots of cheese!
- The way I worked around that is by creating a moist and humid environment in the oven. Fill a large baking dish halfway with water and place that on the bottom rack.
Serving and Storage
These bacon, egg, and cheese bites will last 3-4 days in the fridge in an airtight container.
Yes, these have the perfect texture for freezing, thawing, and reheating! First, allow your bites to completely cool (otherwise that heat will turn into condensation which will lead to freezer burn). Once cooled, freeze them on a baking sheet or plate for 1-2 hours before transferring to a freezer bag. This will prevent them from sticking together, allowing you to pull out just the right amount every time. Enjoy within 3 months for the best taste and texture. If you want to meal prep and make your egg cups in large batches, make sure your egg muffins fully cool first. Then wrap them individually in plastic wrap before placing them in a freezer bag or container. They should last for about 6 weeks.
To reheat these leftovers, simply microwave in 15-second increments at 80% power until warmed throughout. You can even microwave them straight from frozen for a quick, convenient breakfast. Reheat in the microwave for 15-30 seconds. I recommend defrosting your keto breakfast egg muffins overnight in the fridge before reheating them. This will help maintain their flavor and texture. Then warm them in the microwave for no longer than 30 seconds.
Read also: Keto Calorie Counting: A Detailed Guide
The Inspiration Behind the Recipe
I wanted this keto breakfast idea to be a knockoff of the Starbucks sous vide egg bites, which is why I even saved the container that they come in! The keto egg bites are way cheaper than Starbucks and honestly taste better. All you need is a blender and an oven for this keto breakfast recipe. Give this copycat Starbucks egg bites recipe a chance and I know you will love them. They are low carb, keto friendly, and extremely easy to make.
Additional Keto Recipes to Explore
You may also love these delicious Keto Spinach Bacon and Egg Muffins, they are only about 1 net carb each and great for keto meal prep. Another favorite of mine are these delicious Keto Chocolate Chip Cheesecake Bars. They have about 2 net carbs per serving and are the perfect way to satisfy your sweet tooth.
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