Keto Egg Bites Food

KETO EGG BITES

Keto Egg Bites image

Perfectly cooked bacon and cheese egg bites, just like Starbucks!

Provided by Megha Barot

Time 1h

Number Of Ingredients 6

Ingredients

6 large eggs
1/2 tsp pink salt
1/4 tsp black pepper
1/2 cup shredded gruyere cheese
1/4 cup onion, chopped
3 slices bacon, cooked and chopped

Steps:

Pre-heat oven to 300F and generously grease a muffin tray/egg mold.
Whisk together the eggs, salt and pepper in a large mixing bowl.
Place the muffin tray in a large casserole dish that will allow the tray to fully submerge.
Evenly distribute the bacon, onion and cheese throughout 6 muffin cups and then evenly distribute the whisked eggs mixture over top.
Fill the casserole dish, surrounding the muffin tray, with water about half way up the sides and cover the entire casserole dish tightly with aluminum foil.
Bake for 35-45 minutes. Or until egg is completely cooked in the center. Allow to cool for 10 minutes before running a butter knife along the edges and popping them out.
Best stored in the fridge up to 5 days and reheated in the microwave!

Nutrition Facts : Calories 148 kcal, Carbohydrate 1 g, Protein 11 g, Fat 10 g, ServingSize 1 serving

KETO EGG CUPS

Keto Egg Cups image

These delicious and portable keto-friendly cups are great at room temperature, making them the perfect on-the-go snack or lunch.

Provided by Food Network Kitchen

Time 45m

Yield 3 servings

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter, melted
6 large thin slices prosciutto (about 1/3 pound)
1/3 cup shredded mozzarella
1/4 cup grated Parmesan
1/4 cup packed baby spinach leaves, chopped
1/4 cup roasted red peppers, chopped
6 large eggs
1/4 cup heavy cream
Kosher salt and freshly ground black pepper

Steps:

Position an oven rack in the center of the oven and preheat to 400 degrees F.
Brush 6 standard muffin cups with the butter (the butter will pool on the bottom of the cups, but that's okay). Line each cup with a slice of prosciutto, folding and overlapping so that the entire surface of the cup is covered and no metal is peeking through. Divide the mozzarella evenly among the cups. Repeat with the Parmesan, spinach and roasted red pepper.
Whisk the eggs and cream in a large measuring cup or small pitcher; add some salt and a few grinds of pepper. Pour the egg mixture in each cup, making sure not to overfill.
Bake until the eggs are set and wobble only slightly, 10 to 12 minutes (the eggs will continue to cook after they come out). Let cool 5 minutes, then use an offset spatula to loosen the prosciutto from the edges of each cup and transfer to a plate for serving.

Nutrition Facts : Calories 460, Fat 35 grams, SaturatedFat 17 grams, Cholesterol 470 milligrams, Sodium 1680 milligrams, Carbohydrate 5 grams, Fiber 0 grams, Protein 33 grams, Sugar 2 grams

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