Go Back
Keto Snacks To Go recipe card

Keto Egg Bites (Easy Keto Snacks To Go)

Fluffy, protein-packed egg and cheese muffin bites perfect for grab-and-go keto snacks.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 egg bites
Course: Snack
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

Ingredients
  • 12 large eggs
  • 1/3 cup heavy cream
  • 1 cup shredded full-fat cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Non-stick cooking spray or butter for greasing pan

Method
 

  1. Preheat the oven to 350°F.
  2. Generously grease a 12-cup muffin tin with non-stick spray or butter.
  3. Crack the eggs into a large mixing bowl.
  4. Add the heavy cream, salt, and black pepper to the eggs.
  5. Whisk the mixture vigorously until smooth and frothy, with no visible streaks of yolk or cream.
  6. Evenly pour the egg mixture into the prepared muffin cups, filling each cup about 3/4 full.
  7. Sprinkle shredded cheddar cheese evenly over the tops of the filled muffin cups.
  8. Place the muffin tin on the center rack of the oven.
  9. Bake for 12 to 18 minutes, until the egg bites are set in the center and the tops are lightly golden.
  10. Remove the muffin tin from the oven and let the egg bites cool in the pan for 5 minutes.
  11. Gently run a small knife around the edges if needed, then lift the egg bites from the tin.
  12. Serve warm, or let cool completely before storing for on-the-go keto snacks.

Notes

- Store cooled egg bites in an airtight container in the refrigerator for up to 5 days.
- Reheat in the microwave for 20 to 30 seconds or in a 300°F oven for 5 to 7 minutes.
- For extra flavor and very low carbs, you can add finely chopped cooked spinach, bell pepper, or turkey turkey bacon to the muffin cups before pouring in the egg mixture.
- These egg bites can be frozen; thaw in the refrigerator overnight and reheat before eating.