These Keto-friendly snacks are nutritious and can even be a small side for meals at the table. They are simple nutritious bites that can be reheated quickly to have a healthy breakfast option or snack on the go.
Having several made these in advance, both allows you to use up extra weekly eggs, and can let you size-up - for hungry parents, or size-down - for small mouths as needed.
1 dozen eggs
1/3 cup heavy cream
Pinch of Salt & Black pepper
Add-ins: (can be substituted with your favorites, just make sure you end up with about a cup of cooked vegetables.)
1/2 red pepper- diced
1/2 small onion- diced
4 asparagus spears- chopped finely
1/2 cup fresh spinach finely diced
1 cup Italian shredded cheese
1/2 diced tomato
2 tablespoons chopped parsley
3 slices cooked bacon- chopped
1 muffin tin and Non-stick spray
1) Spray a muffin tin and preheat oven to 375 degrees.
2) Stir 12 eggs, cream and salt and pepper in a large bowl.
3) Sauté the vegetables with a pinch of salt - except for tomato and parsley.
4) Pour into pre-sprayed muffin tins. Add black pepper.
5) Sprinkle cheese and chopped bacon evenly over egg mixture and top with tomato and parsley.
Bake for 20 min.
Broil for 5 min at the end, if cheese needs browning.
Remove from the oven and let cool in pan.
If they haven't been scarfed up already, they can be placed in zipper bags and refrigerated or frozen. 10 mins in a toaster oven will reheat quickly for breakfast on the go!
This recipe was sent by my friend, Beth Ellis, a former chef. She says:
Like most of my recipes, I use what’s in the house. You can use any add-ins you like, just sauté them first so they taste better. If you like broccoli or mushrooms, those are great too.