Keto Tuscan Sun-Dried Tomato Egg Bites
These Tuscan-inspired egg bites are a flavorful, low carb and keto friendly option perfect for breakfast or meal prep. Golden, savory, and totally satisfying.
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
Equipment
- blender
- muffin tin
Instructions
- Preheat your oven to 350F. Grease a 12-cup muffin tin generously with cooking spray or olive oil.
- In a blender, combine the eggs, cream cheese, and heavy cream. Blend on high for about 20 seconds until silky smooth with no lumps.
- 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.
- Divide the mixture evenly among the 12 muffin cups, making sure each cup gets a good share of the sun-dried tomatoes and spinach.
- Bake for 22 to 25 minutes, until the egg bites are puffed up, set in the center, and lightly golden around the edges.
- 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.
Nutrition
Serving: 1servingCalories: 117kcalCarbohydrates: 2gProtein: 7gFat: 9g
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