Keto Bacon Egg and Cheese Bites
Keto Bacon Egg and Cheese Bites—Why I Keep Coming Back
Alright, let’s talk about these Keto Bacon Egg and Cheese Bites. First time I made them? Was actually just raiding the fridge, hungry and, well, out of ideas. You know when you just want something savory, warm, and not a heap of effort? That was me. I ended up half-accidentally making these, and now my brother asks for them every time he visits (which, honestly, is both flattering and a bit much when he shows up with zero notice!). There is literally nothing fussy about this—if you can stir, you can basically make this.
Why You’ll Love This (Or, Why I Do At Least)
I make this when I’m running late for work and need to eat something with protein that isn’t just straight-up hard-boiled eggs. My family, for whatever reason, goes absolutely nuts for these at weekend brunches (sometimes even if brunch turns into “kinda lunch”). The best part—aside form eating them—is that you can just toss in whatever leftover cheese you’ve got in the fridge. I did once spectacularly burn a batch by baking them way too long because I got distracted by a neighbour’s cat outside—so… don’t do that. But if you pull them out on time, they’re golden. Not to mention, they’re crazy forgiving, except if you forget the eggs. 10/10 do not recommend skipping the eggs, obviously.
Ingredients (And the Sneaky Swaps I Sometimes Use)
- 6 large eggs (or honestly, if you only have 5, it still works)
- 1 cup shredded cheddar (my granny swore by mature cheddar, but the cheap stuff melts just fine if that’s what you’ve got)
- 6 slices cooked bacon, crumbled (turkey bacon if I’m being a bit more virtuous—or a handful of ham if I’m all out)
- 2 tablespoons cream cheese, softened (I’ve used Greek yogurt in a pinch, and it was totally passable)
- 1/4 cup chopped green onions, optional (sometimes I skip them, sometimes I throw in diced bell pepper instead just for the color)
- Salt and pepper to taste (I just do a couple pinches)
How I Actually Make Them (With the Minor Chaos Included)
- Preheat your oven to 350°F (or about 180°C). If you forget, like I always seem to, you’ll just have to pace around while it heats up.
- Grab a muffin tin—standard size—and either spray the dickens out of it with oil or use those little paper liners (easier cleanup if you’re not up for scrubbing).
- In a bowl, chuck in your eggs and whisk ’em until they look a bit like sunshine (don’t overthink it, just get in there with a fork if that’s all you have).
- Add in the cream cheese and whisk again—honestly, it’ll look lumpy, but trust the process. This is where I usually sneak a spoonful to “test” the mixture. Usually tastes like… not much, but it’s tradition.
- Stir in bacon, cheese, green onions, salt, and pepper. If you want to add extra cheese, I’m not stopping you (in fact, please do, cheese fixes everything).
- Spoon the mixture evenly into your muffin tin. If you get one that’s a little skinnier, you can top it off with some bits form the others—these aren’t cupcakes, no one cares if the sizes are a bit wonky.
- Bake for 20 to 23-ish minutes. Sometimes it takes a bit less or more depending on how efficient your oven is (mine clearly has a personality of its own). The tops will look set and maybe go golden at the edges.
- Let them cool a couple of minutes before prying them out. Don’t panic if they stick a bit or pop out weirdly shaped—still taste awesome.
Random Notes That Might Help (Learned the Fun Way)
- If you add too much cheese, they might get that weird cheese crust on top—personally, I love that, but your call.
- I sometimes skip the green onions if I’m out, but then I regret it after because they do add a bit of bite.
- Be careful not to over-mix or the texture goes a little rubbery (unless you like that, which, hey, you do you).
Things I’ve Tried (And One Dud)
- Subbing in cooked sausage instead of bacon—delish, but you need to drain it really well or it goes greasy. Lesson learned.
- One time I tried throwing in chopped jalapeños for heat—oh boy, it was a bit much for my mum, but I honestly quite liked it.
- I also once tried them with egg whites only, thinking I’d be healthy… They were sad, like, really sad. Don’t recommend, unless you’re determined.
Tools I Use (But There Are Workarounds!)
- Muffin tin – Standard works best, but I once used silicone cupcake molds on a tray. Bit messy, but hey, it worked.
- A whisk or sturdy fork—no need for anything fancy. I have a hand mixer but only drag it out for bigger jobs.
- A spatula or, in my case, the back of a spoon for scooping out the bites. You improvise, right?
Can You Save These For Later? (Well, If There’s Any Left)
Honestly, in my house, these rarely survive the day, but in the rare event that you have leftovers, just chuck them in an airtight tub in the fridge. They’ll last a couple of days easy—I think the flavor is even better after they sit overnight. Or maybe that’s just the hunger talking the next morning.
How We Serve Them (With a Little Side Story)
I’ll usually plonk a plate of these in the middle of the table with a little bowl of salsa or sour cream (don’t knock it til you’ve tried it). Sometimes we have them as a side next to a big green salad at lunch, or alongside some avocado slices if I’m feeling extra. There was one time I put hot sauce on mine and, well, let’s just say my mouth was awake for hours. Learn form my mistake and test first.
My “Should’ve Known That” Pro Tips
- I once tried to rush the cooling time—don’t do it; they just stick and tear. Let them chill out a minute.
- If you’re using paper liners, peel them off gently; otherwise, half your bite will still be stuck to the paper. Trust me, that’s just tragic.
Real Questions I Get (And My Honest Answers)
- Q: Can you freeze these bites?
A: Yep, you can, but—I find the egg gets a bit spongy when you thaw them. They’re still good for a fast breakfast, though! - Q: What if I don’t eat pork?
A: I’ve made these with turkey bacon and even with veggie bacon (once—tasted better than I expected!). - Q: Is there a dairy-free version?
A: Okay, I haven’t tried it, but you probably could swap in a dairy-free cheese. Or skip the cheese entirely; just know they won’t be as rich. - Q: Do they work for meal prep?
A: Definitely! Just, erm, maybe double the batch. I usually wish I had.
And hey—if you give these Keto Bacon Egg and Cheese Bites a shot, let me know how it went. Or if you came up with a wild and wonderful variation, I want to hear about it. There’s always something new to try, right? Happy cooking!
Ingredients
- 6 large eggs
- 8 slices bacon
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/4 cup chopped green onions
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
Instructions
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1Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or use silicone liners.
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2In a skillet over medium heat, cook the bacon until crispy. Drain on paper towels and chop into small pieces.
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3In a large bowl, whisk together the eggs, cream cheese, garlic powder, black pepper, and salt until smooth and well combined.
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4Stir in the shredded cheddar cheese, chopped green onions, and half of the cooked bacon.
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5Spoon the mixture evenly into the prepared muffin tin. Top with the remaining bacon.
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6Bake for 18-20 minutes, or until the bites are set and lightly golden. Allow to cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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