A Keto Breakfast Dream Come True!
Say goodbye to boring breakfasts and hello to these incredible Savory Bacon & Cheddar Egg Bites! We’re ditching the traditional flour-based crust for a rich, crispy, and completely keto-friendly version made from ground pecans and savory bacon. Each bite is packed with flavor, from the nutty crust to the creamy, cheesy egg filling. They’re the perfect high-protein, low-carb solution to start your day right or for a satisfying afternoon snack. Let’s get baking!
Ingredients
• For the Crust
• 7 g / 0.5 tbsp European-style butter
• 23 g / ¼ cup ground pecans
• 9.4 g / 1 slice crispy cooked bacon, sugar-free
• 5 g / 1 tsp olive oil
• 7 g / 2 tsp raw egg white
• For the Filling
• 12 g / 2.5 tsp heavy whipping cream (40%)
• 7 g / ½ large egg yolk, raw
• 4 g / 1 tbsp freshly grated sharp cheddar cheese
Instructions
1. Preheat your oven to 350°F (175°C). Finely mince the crispy cooked bacon into small, crumb-sized pieces.
2. In a small mixing bowl, melt the butter. Add the ground pecans, minced bacon, olive oil, and raw egg white to the melted butter. Stir until everything is thoroughly combined.
3. Divide the crust mixture evenly among three silicone baking cups. Using your fingers or the back of a small spoon, press the mixture firmly along the bottom and up the sides of each cup to form a small bowl or shell.
4. In a separate small bowl, whisk together the heavy cream and the egg yolk until smooth.
5. Carefully pour the egg yolk mixture into the center of each pecan crust shell.
6. Sprinkle the grated cheddar cheese evenly over the top of the filling in each cup.
7. Place the silicone cups on a baking sheet and bake for 15-18 minutes, or until the filling is set and cooked through.
8. Remove from the oven and let the bites cool completely in the baking cups. This is a crucial step as it allows the crusts to reabsorb the flavorful fats and firm up properly.
Nutritional Information
• This recipe yields 3 egg bites. The below is an estimate for the entire batch.
• Calories: 407 kcal
• Net Carbs: 1.5 g
Pro Tips
• For a perfect crust, ensure your pecans are finely ground, almost to a flour-like consistency. This helps the crust hold its shape.
• Don’t overfill the cups. The egg mixture will puff up slightly as it bakes, so leave a little room at the top to prevent spilling.
• These bites are perfect for meal prep. Double the recipe and store the cooled bites in an airtight container in the refrigerator for up to 4 days. Reheat gently in a toaster oven or air fryer to restore crispness.
• Feel free to customize! Add a pinch of smoked paprika to the crust or finely chopped chives to the egg filling for an extra layer of flavor.
FAQ
Q: Can I make these keto egg bites ahead of time
A: Yes, these bites are perfect for meal prep. You can store the cooled bites in an airtight container in the refrigerator for up to 4 days. Reheat them in a toaster oven or air fryer to restore crispness.
Q: What makes the crust on these egg bites keto-friendly
A: The crust is completely keto-friendly because it uses ground pecans and savory bacon instead of traditional flour, creating a rich, crispy, and low-carb base.
Q: How do I keep the pecan crust from falling apart
A: For a perfect crust that holds its shape, ensure your pecans are finely ground to a flour-like consistency. It is also a crucial step to let the bites cool completely in the baking cups, as this allows the crusts to firm up properly.
Q: Are these bacon and cheddar egg bites low in carbs
A: Absolutely. This is a high-protein, low-carb recipe. The entire batch of three egg bites contains only 1.5 grams of net carbs.
