Name: Keto Egg Bites
Prep time: 10 min
Cook time: PT-485860H59M2S
Total time: PT-485860H59M2S
Cuisine: American
Ingredients: 6 large eggs; ½ cup heavy cream; ½ cup shredded cheddar cheese (or any cheese of choice); ¼ cup cooked sausage, crumbled; 2 tbsp green onions, chopped (optional); ¼ tsp garlic powder; ¼ tsp onion powder; Salt and pepper, to taste; Cooking spray or oil (for greasing the muffin tin)

Keto Egg Bites are a delicious low-carb, high-protein option perfect for breakfast or a quick snack. Packed with eggs, cheese, and sausage, they’re easy to make, customizable, and great for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large eggs

½ cup heavy cream

½ cup shredded cheddar cheese (or any cheese of choice)

¼ cup cooked sausage, crumbled

2 tbsp green onions, chopped (optional)

¼ tsp garlic powder

¼ tsp onion powder

Salt and pepper, to taste

Cooking spray or oil (for greasing the muffin tin)

Directions

Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or oil.

In a bowl, whisk together the eggs, heavy cream, garlic powder, onion powder, salt, and pepper.

Stir in the shredded cheese, crumbled sausage, and green onions (if using).

Pour the egg mixture into the muffin tin cups, filling each about ¾ full.

Bake for 18-20 minutes, until the egg bites are set and slightly golden on top.

Let the egg bites cool for a few minutes before removing them from the muffin tin.

Servings and Timing

This recipe makes about 12 egg bites. I usually serve 2-3 per person for breakfast or a snack. Preparation takes about 10 minutes, and baking takes 18-20 minutes, so the total time is roughly 30 minutes.

Variations

I often switch up the cheese—sometimes using mozzarella, pepper jack, or feta for a different flavor. I also like adding diced bell peppers, spinach, or mushrooms for extra veggies. For a spicier version, I add a pinch of cayenne or some chopped jalapeños. If I want to keep it vegetarian, I skip the sausage and add extra veggies or some cooked bacon instead.

Storage/Reheating

I store leftover egg bites in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the microwave for about 30 seconds to 1 minute, depending on my microwave’s power. They also freeze well—I freeze them individually on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen by microwaving a bit longer.

FAQs

Can I use different types of cheese?

Absolutely! I like switching it up with mozzarella, feta, pepper jack, or whatever cheese I have on hand. Just make sure it melts well.

Can I make these egg bites dairy-free?

Yes, you can substitute heavy cream with coconut milk or almond milk, and use dairy-free cheese alternatives. The texture might be slightly different but still tasty.

How do I prevent the egg bites from sticking to the muffin tin?

I always grease the muffin tin really well with cooking spray or oil. You can also use silicone muffin liners for easy removal.

Can I prepare the egg bites ahead of time?

Definitely. They’re perfect for meal prep. I make a batch on Sunday and eat them throughout the week for quick breakfasts or snacks.

Can I add vegetables to the egg bites?

Yes! I often add spinach, bell peppers, mushrooms, or any veggies you like. Just make sure to sauté them first if they’re watery to avoid sogginess.

Conclusion

I find these Keto Egg Bites to be a fantastic go-to recipe when I need something quick, nutritious, and delicious. They’re easy to customize, hold up well in the fridge, and help me stay on track with low-carb eating. Whether I’m meal prepping or just need a fast snack, these egg bites always come through.

Keto Egg Bites

Ingredients

Directions

Servings and Timing

Variations

Storage/Reheating