It's been a minute since my last recipe. To be completely honest, I was burned out. I love that content creation allows me to be creative, but it's really hard to balance creating recipes, engaging audiences, and managing a full time job. But, I'm glad I'm back. I missed y'all!
With so many of use going back to school or offices, it's crucial to simplify our morning routines to get our day started. One off the things I've been working on is eating breakfast frequently. I've never been a big breakfast fan, but it's important to have. This keto bacon egg bite recipe is perfect for those who are on the go, looking for a fool-proof recipe, or interested in meal prepping. And if you're not a morning person (which I'm not), it's great to quickly make and store until you're ready to eat.
You'll absolutely love the bacon egg bites. You can use any type of bake pan. Typically, people use muffin pans, but I decided to use a specialty bake pan I recently purchased. I loved how they turned out. I'll keep trying different pans.
Be sure to check out my recipe video below and let me know the next egg bite recipe I should try!
10 large eggs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
1/2 cup of bacon bits
2 large slices of red onion, diced OR 1 cup of bacon bits
2 ounces shredded cheddar cheese
1 cup parsley, fresh or dried
Start by preheating your oven to 375 degrees and spraying a muffin pan with non-stick spray.
Crack your eggs into a medium sized mixing bowl, add spices and whisk to combine. Start layering your ingredients in the pan, leaving a bit of the ingredients off to the side to top your egg muffin cups at the end. Carefully pour your whisked eggs into the muffin tins about half way. Let the egg mixture settle and then add a little more if needed. You want your muffin tins filled almost all the way to the top. Once your muffin tins are filled, take a fork and lightly stir each of the muffin tins to mix everything together. Top with reserved ingredients and bake for 15- 25 minutes.
Remove from the oven and let sit in the muffin tin for 1-2 minutes. Gently remove from the pan, using the tip of the knife or fork under the muffin the gently lift out.