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Bacon & Gruyere Keto Egg Bites

  • ½ scoop Buttery Blend protein powder supplement
  • 4 oz gruyere cheese
  • 2 oz monterey jack cheese
  • 2.5 oz full fat cottage cheese
  • 5 whole eggs
  • ¼ tsp sea salt
  • 4 TBSP real bacon pieces

Pre-heat oven to 300° and place a baking dish that is filled with 1 inch of water on the bottom rack. This will create a humid environment and help the eggs cook evenly and create the custard-like texture.

Add the eggs, cheeses, cottage cheese, salt, and protein to a blender and blend on high for 30-60 until light and frothy. Spray a 12-cavity slider silicone pan with a little non-stick spray and fill the tins almost all the way to the top with the egg mixture. Divide the bacon pieces equally among the bites and bake in the oven for 18-20 minutes, or until the center of the egg bites are just set. Remove from oven and let cool for 5 minutes, then use a spatula or fork to carefully remove them from the muffin tin. Enjoy!

Store the egg bites in the fridge for 3 days or freeze for 2-3 months. Reheat in microwave for 20 seconds.

Yields 12 egg bites.

Macros each:  Cal: 82.6 // Fat: 5.8 // Sat Fat: 2.7 // Carbs: .4 // Pro: 7.3 // Sugar: 0