Better than Sous Vide, Egg Muffins - Recipe

I don't know about you, but I hate eggs. Eggs are such an important part of the Keto diet that I've been working on ways to make them taste better while still being convenient.

 Starbucks sous vide egg bites are all the rage right now. I've been making my own version in my slow cooker for a while now but the texture is never quite right. They are just too soft and more like scrambled eggs than a egg bite. So I've gone back to egg muffins. The major obstacle with egg muffins is the clean up but I found the answer to that! This Keliwa 12 cup Muffin Tin from Amazon just needs a quick non-stick spray and the egg muffins don't stick!




Egg Muffins

 11 large Eggs
1/2 cup Heavy Whipping Cream
1/4 cup Cottage Cheese
1 cup Shredded Cheddar Cheese
1 cup Bacon (cooked and crumbled)
Salt & Pepper

 Preheat oven to 350 degrees. In a blender (I use my Ninja Blender/Food Processor) add everything except the shredded cheese and bacon. Pulse until combined. Spray your silicone muffin tin (with a cookie sheet under it) and add bacon and cheddar. Pour egg mixture over to cover. Bake for 20-30 minutes or until a skewer comes out clean. 

 Feel free to swap out the cheddar for a different cheese and substitute cooked ham or sausage for bacon. I also add diced peppers or other veggies when I want to change it up.

***This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. I am not a physician or nutritionist. Consult with a qualified physician before starting any diet, exercise, supplement, or anything else mentioned on this blog. ***

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