When looking for a quick, easy, and keto-friendly breakfast recipe, it doesn’t get any better. Packed with protein and flavor, these Keto Egg Bites are perfect for on-the-go mornings. Plus, they're versatile - you can customize them to your liking with different add-ins and seasonings.
In my kitchen, egg bites are a bit of a lifesaver. They’re the kind of thing I make when I know mornings are going to be chaos on wheels and I need something I can just grab and go.
They're super easy to prep ahead, endlessly customizable (go wild with the mix-ins), and honestly...kind of fun to make.
So if your mornings need a little less stress and a lot more flavor, give these Keto Egg Bites a spin. They might just become your new weekday staple.
If you are looking for more low carb breakfast ideas, don't miss my Keto Biscuits, Keto Pumpkin Chia Pudding, Keto Breakfast Casserole, and Keto Scrambled Eggs.
Simple Ingredients
Tips & Tricks
- I don’t recommend using paper muffin cup liners with eggs because they stick badly.
- If you want to change the flavor, try adding different add-ins or seasonings to the recipe. Some great options include cheese, bacon, green onions, salsa, avocado, red bell pepper, cooked chicken, or pesto.
- For a sweet version of Keto Egg Bites, add some chopped fruit or a drizzle of sugar-free syrup.
How to Make Keto Egg Bites
First, start by placing a baking dish with an inch of water in the bottom rack of the oven.
Position another rack in the center of the oven.
Preheat the oven to 300° F.
Spray a muffin pan with cooking spray or line it with silicone molds.
Divide the spinach, bacon, and cheese between the muffin cups.
Mix the eggs, cream, salt, and pepper in a large mixing bowl. (You can also combine them in a blender.)
Pour the egg mixture into the muffin cups. You can transfer from a mixing bowl to a large liquid measuring cup with a spout for easier pouring.
Bake for 20 minutes, or until the eggs are just set.
Keto Egg Bites with Bacon
Equipment
- mini muffin tin
- silicone mini muffin liners
Ingredients
- ½ cup baby spinach chopped
- 3 strips bacon cooked and crumbled
- ⅓ cup shredded cheddar cheese
- 6 large eggs
- ¼ cup heavy cream
- 1 teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
Instructions
- Place a baking dish with 1 inch of water (about a cup of water) on the bottom rack of the oven.
- Preheat the oven to 300° F. Spray a mini muffin pan well with oil, or line it with silicone liners.
- Divide the spinach, bacon, and cheese between the prepared muffin tins.
- Whisk together the eggs, heavy cream, salt, and pepper in a large bowl until combined.
- Divide the mixture into the prepared mini-muffin pan.
- Bake on the middle rack of the oven for 20 minutes until the center of the egg is just set.
Richard says
What does the pan with water do?
Wendy Polisi says
It makes a steam bath in the oven so the eggs get a little fluffier.
Leslie says
These were awesome!!! The only thing I added was a sprinkle of Parmesan cheese on top after I added the egg. I will say I had to up the temp to 325° and do about double the time in the oven but as long as you watch them it works. Very worth trying, my husband and daughter loved them too! Score!!!
Suki says
I just finished baking this egg bites and they are fabulous!