Keto eggs on the go

Keto eggs on the go

Here’s an inspiring way to take your eggs on the road! With so many ways to prepare eggs, this one ups the fun factor, with optional, creative filling choices. It's keto and egg-cellent!

Keto eggs on the go

Here’s an inspiring way to take your eggs on the road! With so many ways to prepare eggs, this one ups the fun factor, with optional, creative filling choices. It's keto and egg-cellent!
USMetric
6 servingservings

Ingredients

  • 12 12 large egglarge eggs
  • salt and pepper, to taste
  • 5 oz. 140 g cooked bacon
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Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place cupcake liners in a muffin tin. Eggs easily stick even to non-stick surfaces, except for silicon forms.
  3. Crack one egg in each form and add the filling of your choice. Choose one of our fillings below, or invent your own! We're going for classic crumbled bacon.
  4. Season to taste.
  5. Bake in the oven for about 15 minutes or until the eggs are cooked.

Tip!

When it comes to the filling, your imagination is the only limit. Regardless of your choice of filling, you can increase the fat ratio by adding shredded cheese, mayonnaise, or sour cream before baking.

Other suggestions for fillings are ham, turkey, salami, all kinds of cheeses—pepper jack, parmesan, blue cheese etc.—plus avocado, cocktail tomatoes, chopped onion, minced garlic and fresh or pickled jalapenos/chili pepper. Experiment and have a blast!

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20 comments

  1. Heather
    Brilliant - just brilliant; I made half a dozen with some cooked bacon and mushroom and they were delicious!
  2. Diane
    If you need a keto snack in a minute, just make one of these in a silicone muffin case in the microwave. I just did with some chopped bell pepper, onion, salt, pepper and herbs! Awesome. :)
  3. Anastasia
    Can we take it to the work or is preferable to eat it once is ready?
    Replies: #5, #21
  4. Tina
    you mention silicone...is there a reason why you use the paper wrappers instead of the silicone

    I did this but scrambled my eggs first then added ham, garlic, cheese, spinach. Yet when i used the paper inserts the "muffins" mostly stuck to the paper wasting quite a bit. Ive been using the silicone ones but they don't taste the same and despite how long i leave them in the oven they stay rather moist.

    Any suggestions?

  5. Tina
    I make 12 per week for my boyfriend and I throughout the week. sometimes if I don't have time in the morning I take them to work and simply reheat a little in the microwave, they are ok cold but better warmed.
  6. April
    Hey if you can get ahold of any real polish pottery that is truly oven safe it will release eggs when baked. I routinely make mini quiches for quick breakfasts especially for the kids and I make them right in the polish pottery muffin tins I have. Good ramekins also might work, I've used the ones I have and they do well too, mine are also polish pottery. I think its due to the high temperatures that the pp is fired at. We frequently eat ours room temperature.
  7. Scott
    What is the entire nutritional data besides carbs????
  8. Shazi
    Can we consume carbonated drink like club soda??? Kindly do reply as i am doing keto diet and want to have this club soda.
  9. Cheryl
    Just made these this morning for meal prep for the week. I used paper liners, but I don't know if I'll use them the next time! Maybe foil liners? (after seeing the silicone comment about them staying damp) The liners were hard to peel, but once fully cooled it was a little easier. They taste great! But....pretty sure I ate some paper lol. Next time I do think I'll break up the yolk a little (but not totally scramble).
  10. Nicole
    I have made similar recipes in metal cupcake pans without liners...just spray the pan before you add the egg mixture. When they are baked, take a butter knive and slide it around the outside of each egg muffin before attempting to pop out...they usually come out without fail.
  11. Andrew
    Is the 4oz bacon by weight or by volume??
  12. Kelley Bunch
    I make these in a rectangle casserole pan, beat the eggs and add ins together and when baked cut into serving size and refrigerate to eat during the week. After cutting the squares flip the over a few times while cooling without being covered. This dries them out just enough so that they aren't watery. The casserole pan is easier to clean than muffin tins, using cooking spray. Bake for 20-30 minutes (depends on how many ingredients you add to the egg, making the dish thicker increases cooking time.) Bake just until the eggs are solid.
  13. Douglas
    How long do you usually keep them? 3-5 days with eggs?
  14. Amber
    How long are these good for in the fridge? Freezer safe?
    Reply: #15