Keto Bacon and Gruyere Egg Bites
Indulge in the creamy, savory goodness of these Keto Bacon and Gruyere Egg Bites—an easy, protein-packed recipe perfect for low-carb breakfasts or quick snacks. Featuring fluffy eggs, rich Gruyere cheese, crispy crumbled bacon, and a hint of fresh chives, every bite is bursting with flavor. The secret to their silky texture is the combination of heavy cream and cream cheese, baked to perfection in a water bath that keeps them moist and tender. With just 15 minutes of prep and minimal cleanup, these egg bites are a hassle-free option for busy mornings or meal-prep enthusiasts. Plus, they’re gluten-free, keto-friendly, and can be stored in the fridge for a grab-and-go meal any time of day. Perfectly portioned and irresistibly delicious, these egg bites make sticking to your low-carb lifestyle effortless and delicious.
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Recipe Information
Ingredients
- 8 large eggs
- 1 cup heavy cream
- 6 slices bacon, cooked and crumbled
- 1 cup Gruyere cheese, shredded
- 4 ounces cream cheese, softened
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chives, chopped
- cooking spray
Instructions
Preheat your oven to 300°F (150°C).
Lightly spray a muffin tin with cooking spray to prevent sticking.
In a large bowl, whisk together the eggs and heavy cream until well combined.
Add the cream cheese to the egg mixture and mix until smooth. You may want to use an electric mixer for a smoother consistency.
Stir in the Gruyere cheese, crumbled bacon, salt, black pepper, and chopped chives.
Pour the egg mixture evenly into the prepared muffin tin cups, filling each about 3/4 full.
Place the muffin tin in a larger baking dish filled with about an inch of warm water to create a water bath. This helps to keep the egg bites moist and prevents cracking.
Carefully place the baking dish with the muffin tin in the preheated oven.
Bake for about 30 minutes, or until the egg bites are set and lightly golden on top.
Remove from the oven and allow to cool for a few minutes before gently removing the egg bites from the muffin tin.
Serve warm, or let cool completely and store in the refrigerator for up to four days, reheating before serving.
Nutrition Facts
Calories |
2692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.5 g | 299% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2072 mg | 691% | |
| Sodium | 4534 mg | 197% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 4.1 g | ||
| Protein | 120.8 g | 242% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 1433 mg | 110% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1269 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
