Red Pepper, Bacon and Swiss Keto Egg Bites

In the spirit of Larry David I’ll keep this simple. Here’s how to make these Starbucks-esque egg bites that are great for low carb and keto diets.

Red Pepper, Bacon and Swiss Egg Bites

Makes: 12 servings


  • 7 large eggs
  • 1/2 cup full fat cottage cheese
  • 2/3 cup swiss cheese
  • Pinch salt & pepper
  • 5 strips bacon, chopped
  • 1/2 red bell pepper, fine dice
  • 1/2 small yellow onion, fine dice
  • 1 Tbsp olive oil
  • Cooking spray (depending on cook setup)
  1. Preheat oven to 300 degrees. If you have a convection setting, turn that on to reduce cook time.
  2. Fill a 9″ x 13″ Pyrex dish about 1″ full of water and set in the oven to warm up.
  3. Heat oil in sauté pan on medium high heat. Add onion and cook for 2 minutes, then add red bell pepper. Sauté until tender, about 3 more minutes. Add the diced bacon and set aside.
  4. Combine eggs, both cheeses, salt & pepper in a blender and whip on high for 20-30 seconds until nicely incorporated
  5. Pour 1″ of the egg mixture into all 12 muffin cups your silicone baking sheet (if you don’t have one you can just spray a muffin tin and omit the water). Scoop a small amount of the bacon mixture into each cup.
  6. Set the silicone mat inside of the glass water dish in the oven. Bake for 30-40 minutes until the eggs set. You can test by poking with a fork.
  7. Remove the eggs from the cups using a butter knife. It may help to store them in a lightly oiled container so they don’t stick.
  8. Enjoy. They should last 3-4 days.

Author: American Cana(dad)


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