Keto Tuscan Sun-Dried Tomato Egg Bites

These keto tuscan sun-dried tomato egg bites are one of my favorite things to meal prep. They come out fluffy, flavorful, and perfectly portioned for busy mornings.

The combination of sun-dried tomatoes, spinach, and a creamy cheese base gives them a rich, savory taste that honestly doesn’t feel like diet food at all.

Each bite is low carb and keto friendly, so you can enjoy them without worrying about your macros. They fit right into your weekly routine.

You can make a full batch in under 30 minutes and keep them in the fridge for days. Just grab a couple, heat them up, and you’re good to go.

If you’ve been looking for a simple breakfast option that actually tastes great and keeps you full, this one is worth trying.

Why You’ll Love This Recipe

Incredibly Flavorful – The sun-dried tomatoes and Italian seasoning give these egg bites a rich savory taste that plain eggs could never match.

Perfect for Meal Prep – You get 12 ready-to-go egg bites that stay fresh in the fridge all week for quick low carb breakfasts or snacks.

Creamy and Soft Texture – The cream cheese and heavy cream make these egg bites unbelievably silky and melt-in-your-mouth tender inside.

Loaded with Cheese – Between the mozzarella and parmesan you get that stretchy cheesy goodness in every single bite.

Recipe Ingredients

• 8 large Eggs
• 4 oz Cream Cheese, softened
• 1/4 cup Heavy Cream
• 1/2 cup Shredded Mozzarella Cheese
• 1/4 cup Grated Parmesan Cheese
• 1/3 cup Sun-Dried Tomatoes (oil-packed), drained and chopped
• 1/2 cup Fresh Baby Spinach, roughly chopped
• 2 cloves Garlic, minced
• 1/2 tsp Italian Seasoning
• 1/4 tsp Red Pepper Flakes
• 1/4 tsp Salt
• 1/4 tsp Black Pepper

How To Make

Step 1

Preheat your oven to 350F. Grease a 12-cup muffin tin generously with cooking spray or olive oil.

Step 2

In a blender, combine the eggs, cream cheese, and heavy cream. Blend on high for about 20 seconds until silky smooth with no lumps.

Step 3

Pour the blended mixture into a large bowl. Add the shredded mozzarella, grated parmesan, chopped sun-dried tomatoes, chopped spinach, minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Stir until everything is well combined and the mix-ins are evenly distributed.

Step 4

Divide the mixture evenly among the 12 muffin cups, making sure each cup gets a good share of the sun-dried tomatoes and spinach.

Step 5

Bake for 22 to 25 minutes, until the egg bites are puffed up, set in the center, and lightly golden around the edges.

Step 6

Let them cool in the tin for about 5 minutes. Run a spatula around the edges and gently pop them out. The vibrant red tomatoes and green spinach look stunning against the golden egg. Serve warm or refrigerate for meal prep.

Tips

Blend the Egg Base Until It’s Completely Smooth

The cream cheese is the tricky part here. If it’s not fully blended in, you’ll get little white lumps of cream cheese in your egg bites instead of that smooth, creamy texture you’re going for.

Make sure your cream cheese is actually softened before it goes into the blender. If it’s still cold and firm, even 20 seconds of blending won’t break it down all the way.

If you don’t have a blender, you can use a hand mixer or even a whisk, but you’ll need to spend more time on it. Just keep going until there are zero lumps visible in the mixture.

Pat the Sun-Dried Tomatoes Dry

Even after you drain them from the oil, sun-dried tomatoes still hold a lot of moisture and oil on the surface. Give them a quick pat with a paper towel after draining.

This does two things. It removes extra oil so your egg bites don’t come out greasy on top, and it also helps keep the carb count accurate since some of the oil-packed varieties have added sugars in the marinade.

Don’t Fill the Muffin Cups All the Way

Fill each cup about three-quarters of the way full and stop there. The egg mixture puffs up quite a bit in the oven, and if you fill them too high they’ll rise over the edges and spill onto your muffin tin.

You might have a little leftover mixture after filling 12 cups. That’s fine. It’s better to have slightly smaller egg bites than a messy overflow situation in your oven.

More Recipes

• Keto Cloud Eggs with Bacon & Chives
• Keto Fluffy Souffle Omelette
• Keto One-Pan Shakshuka
• Keto Spinach Artichoke Stuffed Mushrooms

Frequently Asked Questions

Can I make these egg bites in a silicone mold instead of a muffin tin?

Absolutely, and a lot of people actually prefer silicone molds because the egg bites pop out so much easier without sticking. You won’t even need to grease the mold in most cases.

If you use a silicone mold, place it on a baking sheet before filling it so it’s stable when you transfer it to the oven. Baking time stays about the same, around 22 to 25 minutes.