Keto Egg Bites
Silky, sous-vide-style keto egg bites baked in a muffin tin with eggs, cream cheese, sharp cheddar, and crispy bacon. Just 1.4g net carbs each, ready in 35 minutes total. Make a batch on Sunday for grab-and-go, protein-packed low-carb breakfasts all week.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
These creamy keto egg bites taste like the café favorite but cost a fraction and skip the carbs. Blend, pour, and bake one tray on Sunday for a week of high-protein, grab-and-go low-carb breakfasts.
Ingredients
- 6 large eggs
- 4 oz cream cheese, softened
- 1/4 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 tbsp finely chopped chives or green onion
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- Cooking spray or butter, for greasing
Instructions
- 1
Preheat the oven to 300°F (150°C). Generously grease 6 cups of a standard muffin tin with cooking spray or butter so the bites release cleanly.
- 2
In a blender, combine the eggs, softened cream cheese, heavy cream, salt, pepper, and garlic powder. Blend for 20-30 seconds until completely smooth and slightly frothy.
- 3
Divide the crumbled bacon, shredded cheddar, and chopped chives evenly among the 6 greased muffin cups.
- 4
Pour the egg mixture over the fillings, filling each cup about three-quarters full. Stir gently with a fork to distribute the cheese and bacon.
- 5
Bake for 22-25 minutes, until the centers are just set and the tops are barely puffed. Avoid overbaking to keep them creamy.
- 6
Let cool in the pan for 5 minutes, then run a knife around the edges and lift out. Serve warm.
Tips & notes
- For a vegetarian version, skip the bacon and fold in 1/2 cup sautéed spinach and chopped sun-dried tomatoes (patted dry); macros stay nearly identical.
- Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 30-40 seconds, or freeze for up to 2 months.
- For the silkiest texture, set the muffin tin inside a larger pan and pour 1/2 inch of hot water around it (a water bath) before baking.
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Frequently asked questions
- How many carbs are in keto egg bites?
- Each egg bite has 1.4g net carbs (1.6g total carbs minus 0.2g fiber), 218 calories, 13g protein, and 17g fat. This recipe makes 6 bites, so a 2-bite serving is just 2.8g net carbs — comfortably keto.
- Can I make these egg bites ahead for meal prep?
- Yes. They're ideal for meal prep — bake a batch, cool completely, and refrigerate in an airtight container for up to 5 days or freeze for 2 months. Reheat in the microwave for 30-40 seconds straight from the fridge.
- Why are my egg bites rubbery instead of creamy?
- Rubbery egg bites come from baking too hot or too long. Bake at a low 300°F and pull them as soon as the centers are just set. The cream cheese, heavy cream, and an optional water bath all help keep the texture soft and custardy.
