8 large eggs
1/2 cup heavy cream
1 cup freshly grated gruyere cheese
6 strips of bacon, cooked until crisp and crumbled
Salt and pepper to taste
Non-stick cooking spray or butter for greasing
Fresh chives, finely chopped for garnish (optional)
Preheat your oven to 375°F (190°C) and prepare a muffin tin with a light coating of non-stick spray or butter.
In a large bowl, whisk together the eggs and heavy cream until smooth.
Gently fold in the crumbled bacon and gruyere cheese, seasoning with salt and pepper.
Ladle the mixture into the muffin tin cups, filling them just below the top.
Bake in the oven for 15-20 minutes until they puff up and turn lightly golden.
Allow the egg bites to cool briefly before removing them with a knife’s help onto a warm plate.
Variations & Tips:
No gruyere? Sharp cheddar or Swiss cheese are great substitutes.
For a veggie twist, add chopped spinach or diced bell peppers.
Watching your sodium intake? Let the natural flavors of the cheese and bacon shine.
These egg bites store well in the fridge and can be gently reheated in the microwave, perfect for busy mornings or quick snacks.
Start your day with these delicious, low-carb egg bites, blending the comfort of tradition with modern health consciousness – a truly delightful way to wake up!