Ingredients
Scale
- 8 large eggs (pasture-raised preferred)
- ½ cup full-fat cottage cheese
- 3 tablespoons heavy cream
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 cup shredded gruyere cheese
- 6 strips sugar-free bacon, cooked and crumbled
- 2 tablespoons fresh chives, chopped
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 300°F and spray 12 silicone molds with avocado oil spray.
- Cook bacon until crispy, drain thoroughly on paper towels, and crumble into bite-sized pieces.
- Place a pan of water on the bottom oven rack to create steam bath for gentle cooking.
- In high-speed blender, combine eggs, cottage cheese, heavy cream, salt, pepper, and garlic powder. Blend 60-90 seconds until completely smooth.
- Distribute bacon crumbles and ¾ of the gruyere cheese evenly among the 12 molds.
- Pour egg mixture over ingredients, filling each mold ¾ full to allow for expansion.
- Top with remaining cheese and fresh chives for garnish.
- Bake 25-30 minutes until centers are set and tops are lightly golden.
- Cool 5 minutes before carefully removing from molds.
Notes
- Use sugar-free bacon to avoid hidden carbs that can disrupt ketosis
- Full-fat cottage cheese is essential for proper texture and keto macros
- Water bath method prevents rubbery texture and ensures creamy results
- Store refrigerated up to 7 days or freeze up to 3 months
- Reheat in microwave 45-60 seconds at 70% power to maintain texture
- Each serving provides 1.2g net carbs, perfect for strict keto diets
- Can substitute cream cheese for cottage cheese if preferred
- Silicone molds work best to prevent sticking
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking Cuisine
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 egg bites
- Calories: 290 kcal
- Sugar: 1 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0g
- Carbohydrates: 2.2g
- Fiber: 0.1g
- Protein: 20 g
- Cholesterol: 185mg