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Get rid of all your other egg muffin recipes, this Keto Egg Bites recipe is the only one you’ll need from now on!
I’ll admit that I’m not normally one to buy a small appliance on the promise of making one thing, but this Dash Egg Bite Maker promised to be small (and adorable), functional, with a small footprint, and quick. So, I bought one.
And I’m in love. They taste almost like the Starbucks sous vide egg bites, only a heckuva lot cheaper!
Yup, this chef is in love with her Dash Egg Bite Maker. For my keto lifestyle, this small and affordable appliance is just what I needed. (If you’re looking for other handy keto appliances and gadgets, check this list of resources out.)
Hassle-Free Keto Egg Bites Recipe
I’ve always struggled with breakfast. I stand in front of the fridge and ponder what to eat. Time ticks by and I’m still pondering. I’ll pick at leftovers – yes I’ve eaten leftover asparagus for breakfast – and often don’t eat much of anything which isn’t good for this type 2 diabetic, either.
But, I’ve always got eggs on hand, cheese, and meat of some kind. That’s all it takes to make basic keto Egg Bites! You don’t need to get fancy, it doesn’t need to be messy, and in about 10 minutes you can have something totally keto and totally tasty for breakfast or a keto snack. If you want to try something a wee bit different, check out this recipe for Spinach & Cheese Egg Bites, or dig in to something like these Ham & Cheese Egg Muffins which are a bit more substantial.
- To keep these egg bites from becoming hard egg pucks, add some heavy whipping cream! About a tablespoon per egg will do it.
- I tested this with both large and extra large eggs. Two large eggs plus cream and fillings fit almost perfectly in the four egg cups.
- Egg, then fillings! To keep the egg from sticking to the silicone molds, add the egg custard then cheese and fillings.
- Don’t overfill the cups. I filled them to just below the rim and they puffed up some, but not too much.
- Make sure your fillings are chopped small. There’s not a lot of room in those cups so keep things chopped finely.
- There’s no timer on the Dash Egg Bite Maker, so keep an eye on them. They took about 7 minutes but could take more or less depending on how full they are, how cold the ingredients are, etc. Just poke an egg bite with a knife to see if it is cooked.
Egg bites are ready in 7-10 minutes, depending on how cold your ingredients are when you started.
Yes! But you’ll need to cook each batch separately.
Each serving is two egg bites, and it has 3 net carbs.
What To Serve With This Dish
This Keto Egg Bites Recipe makes four easy-to-eat egg bites that are perfect on their own, or serve them with crunchy bacon, succulent sausage, or your other favorite breakfast meat. They can also be served as appetizers, eaten as snacks or popped into lunches!
Like This? Also Try:
- Sausage ‘n Egg Cups
- Keto Corned Beef Hash
- Mediterranean Egg Muffins
- and be sure to check out my cookbook, Perfectly Pork!
Super-easy and super-cute, you can eat these on-the-go or enjoy them as a snack whenever you need a quick keto protein snack!
- 2 eggs
- 2 tbsp heavy whipping cream
- 2 tbsp chopped bacon
- 1 tbsp green onion
- 2 tbsp cheese
- Whip the eggs and cream. Add a touch of salt and pepper if you like, but I found the cheese and bacon gave them plenty of salt.
- Fill the Dash Egg Bites cups 3/4 full with the egg mixture.
- Divide the bacon, onion, and cheese, between the cups, careful not to overfill.
- Top up with the remaining custard.
- Bake in Dash Egg Bite Maker for about 7 minutes or until cooked through.
Serving Size:4 egg bites
Amount Per Serving: Calories: 441Total Fat: 35gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 449mgSodium: 728mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 0gSugar: 1gProtein: 27g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.