If you are always on the hunt for quick, low-carb breakfasts that actually keep you full, this is going to be your new go-to recipe. Today, I am sharing my favorite trick for making the perfect keto egg bites: baking them in a muffin top pan!

Because the wells in a muffin top pan are wide and shallow, these egg bites cook in a fraction of the time it takes in a standard muffin tin. They come out in perfect, uniform circles, making them amazing for eating on the go or stacking into a low-carb breakfast sandwich.

I recently figured out that my specific muffin top pans actually have slightly shallower wells than the standard size. A regular recipe was giving me 18 thin bites, so I spent some time tweaking the ratios. This adjusted recipe is scaled perfectly to yield exactly 12 velvety, satisfying bites in those shallower pans.

And of course, whenever I pull out the big bag of Member’s Mark bacon pieces for this recipe, Bobbi Jo is right there sitting by my feet, hoping for a dropped crumb!

The Secret Ingredient

We are keeping this version super simple: no veggies, just savory bacon and cheese. The secret to getting that airy, Starbucks-style texture without adding too much liquid is full-fat cottage cheese. By blending the eggs and cottage cheese together before adding the mix-ins, the batter gets beautifully aerated and puffs up perfectly in the oven.

Heads up: This post contains affiliate links. If you click through and buy something, BobbiJos.com may earn a small commission at no extra cost to you. Whether it’s my favorite cast iron skillet for Southern cooking or the molds I use for Bobbi Jo’s treats, I only recommend tools I genuinely love and use in my own kitchen.

Stainless Muffin Top Pans used in this recipe – https://walmrt.us/4dq5osm

The Recipe: Bacon & Cheese Keto Egg Bites

Yields: 12 bites

Ingredients:

• 8 large eggs
• ½ cup full-fat cottage cheese
• ⅔ cup shredded cheese (cheddar, gruyere, or pepper jack)
• ⅔ cup Member’s Mark Bacon pieces
• Salt and pepper to taste
• Butter or cooking spray (Don’t skip this—cottage cheese has less fat than heavy cream, so you need a well-greased pan!)

Instructions:

1. Preheat your oven to 350°F. Generously grease the wells of your muffin top pans.
2. In a blender, combine the eggs, cottage cheese, salt, and pepper. Blend until completely smooth and frothy.
3. Evenly distribute the shredded cheese and bacon pieces directly into the 12 wells of your pans.
4. Carefully pour the blended egg mixture over the fillings, filling each well just shy of the rim.
5. Bake for 15 to 20 minutes. You will know they are done when the centers are puffed and fully set, and the edges are just starting to pull away from the sides.
6. Let them cool in the pan for 3 to 5 minutes (they will deflate slightly), then use a silicone spatula to pop them out.

Nutrition per bite: 107 Calories | 7.5g Fat | 9g Protein | <1g Net Carbs

How to Meal Prep and Freeze Your Egg Bites

The absolute best part about this recipe is how beautifully it scales. I highly recommend taking an hour on a Sunday afternoon to whip up three or four batches. Having your freezer stocked with these is a lifesaver on busy mornings!

How to Freeze:

1. Cool Completely: Let the baked egg bites cool entirely to room temperature on a wire rack. If you freeze them while they are still warm, the condensation will cause ice crystals to form, making them soggy later.
2. Flash Freeze: Place the cooled egg bites in a single layer on a parchment-lined baking sheet and put the whole sheet in the freezer for about an hour. This stops them from sticking together in a giant clump.
3. Store: Once they are frozen solid, transfer them to a large freezer-safe Ziploc bag or airtight container. Squeeze out as much air as possible to prevent freezer burn. They will keep in the freezer for up to 2 months!

How to Reheat:
The Microwave Method

When you need a quick snack or meal, there is no need to thaw them first. Just grab a couple of frozen bites, wrap them loosely in a damp paper towel (this traps the steam and keeps them fluffy), and microwave for 60 to 90 seconds until heated through.

The Air Fryer Method

The air fryer is the best balance of speed and texture. You want to use a slightly lower temperature so the outside doesn’t overcook before the center is warm.

• Temperature: Set your air fryer to 300°F.
• From the Fridge: Place the egg bites in the basket and heat for 3 to 5 minutes, until warmed through.
• From the Freezer: Place the frozen egg bites directly in the basket and heat for 6 to 8 minutes.

The Oven (or Toaster Oven) Method

The oven takes a bit longer, but it is the best method if you need to reheat a larger batch all at once.

• Temperature: Preheat your oven to 350°F.
• Prep: Place your egg bites on a baking sheet. (If you want to prevent the bottoms from getting too brown, you can line the pan with parchment paper).
• From the Fridge: Bake for 10 to 12 minutes.
• From the Freezer: Cover the pan loosely with aluminum foil to trap the moisture so they don’t dry out, and bake for 15 to 20 minutes.

Happy baking, and enjoy your perfectly prepped mornings!