Bacon Egg Bites

Note: I was sent a copy of The Dirty, Lazy, Keto Cookbook in order to write this review. Opinions are mine alone.

January is the time of year where many set goals for themselves for the next 12 months, with a lot of those goals centered around diet and exercise. I am not a registered dietician, and am not here to tell you what’s best for you to eat, but I do hope to offer a range of recipes for you to peruse.

Adding to my repertoire, this recipe is adapted from a Keto-inspired cookbook called The Dirty, Lazy, Keto Cookbook. The cookbook is written by Stephanie Laska, who lost more than half her body weight be adjusting the traditional keto diet into something she could stick with without using expensive, hard-to-find ingredients and without adhering to so many strict rules.

The general gist of the keto diet is based on a low-carb, high fat, adequate-protein diet that forces the body to burn fats rather than carbohydrates for weight loss. These Bacon Egg Bites have very few carbs per serving, but will keep you full through a busy morning. The addition of multiple types of dairy make for fluffy, creamy eggs that can be transported to work or eaten quickly before heading out the door, a perfect breakfast for busy mornings!

What I really like about this recipe is it’s completely adaptable to what you might have on hand. I used this as a bit of a fridge cleaner, so feel free to substitute ingredients as you see fit!

Note: this recipe is adapted from The Dirty, Lazy, Keto Cookbook’s recipe for Starbucks Egg Bites

Ingredients:

• 4 strips no-sugar added bacon, cooked and crumbled
• 6 large eggs
• 1 cup shredded cheese of your choice (I used manchego)
• 1 (8 oz bar) full-fat cream cheese
• 1/4 cup sour cream
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup baby arugula (or whatever greens you have on hand – kale or spinach would also work)

Preheat your oven to 350 degrees F. Liberally grease a cupcake tin with cooking spray.

Cook your bacon (I just cooked mine in the microwave to get it crispy), let cool, and crumble. Set aside.

Whisk together the eggs, cheese, cream cheese, sour cream, salt and pepper. It doesn’t have to be perfectly smooth, just try to break up the cream cheese as much as you can through whisking.

Pour equal amounts of the mixture into the prepared cupcake tin.

Top with a few pieces of arugula and the crumbled bacon.

Bake for 30 minutes at 350 degrees F, or until the eggs are completely cooked. The eggs may puff a bit, so you may want to put a cookie sheet underneath the tin, just in case.

Remove the egg bites from the oven and serve warm. If making ahead of time, let cool completely before adding to zip lock bags. These can be refrigerated for up to 4 days or frozen.

Super easy, right? You can add in different veggies, switch up the cheese, omit the bacon… the options are really endless!

The Dirty, Lazy, Keto Cookbook was released just last week, so pick up a copy to learn more about her method and check out additional recipes from the cookbook.

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