Egg Bites
Soft, custard-like egg bites made with heavy cream instead of milk — the reason they set properly instead of turning watery. Make-ahead, freezer-friendly, low-carb.
Ingredients
- 12 Large Eggs
- 1/2 cup Heavy Cream
- 1/2 cup Grated Cheese (Cheddar, Swiss, or your choice)
- 1/4 tsp Salt
- 1/4 tsp Pepper
- Optional: Cooked Bacon, Spinach, or Diced Peppers
Instructions
- Mix the base: Whisk together the eggs, heavy cream, cheese, salt, and pepper until fully combined.
- Fill the molds: Pour the mixture evenly into silicone muffin molds.
- Bake: Bake at 325°F (163°C) for 30 minutes, until set and lightly golden on top. They're done when the center is firm but still slightly soft and custard-like.
- Cool and serve: Let rest 5–10 minutes before removing from the molds. Serve warm, or cool completely and store.