Need something for when your on-the-go? These egg-bites are perfect for packing in lunches or snacks! Best of all, they will keep well in the fridge and are deliciously Keto.
To get this party started you will need a muffin tin, some fresh farm eggs, and some yummy flavourful filling options. Some great filling options include chopped peppers, spinach, mushrooms, fresh herbs, shredded cheese….anything you like really.
Start by adding eggs to a bowl ( 1 egg for every egg-bite you are making ), then chop up your filling ingredients – make sure to chop them quite small and fine (this will ensure they mix better in the mixture).
Next, whisk all the ingredients together. You can add salt and pepper, or even some hot sauce at this point.
Next, you’ll want to butter or grease the muffin tins so that the egg mixture won’t stick to the edges. Then use a large spoon to ladle the mixture into the muffin tins, filling them about half to three-quarters of the way.
Once all the muffin tins are filled, pop them in the oven to bake at 350 degree for 10-12 mins. They should rise a little, much like muffins do.
When they are done, pull them out and let them cool for about 1 minute. Next, run a butter knife around the edges of the egg-bites to gently pull them away from the edges of the pan. Wait another 2 minutes before lifting them out of the pan.
Once cool, gently lift them out of the pan onto a plate or into a container for storage.
You are all done! Easy-peasy-eggs-squeezy. You’ll love having these around as a quick snack option or packable lunch.
Keto Cook and Holistic Nutrition Coach, who loves delicious recipes, answering keto questions and supporting you in every way possible to improve your energy, health and lifestyle! Some of my favorite things are Coffee, Books, and Hiking.
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