Breakfast
Ham and cheddar egg bites
Baked in a water bath rather than straight on the rack, which is the difference between the silky kind sold in coffee shops and the rubbery kind that comes out of a muffin pan.
2gnet carbs
28gfat
23gprotein
350kcal
Per serving35 minServes 6
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Ingredients
For the whole dish · serves 6
- Eggs12
- Cheddar5½ oz
- Cooked ham5½ oz
- Heavy cream4 fl oz
- Cottage cheese4 oz
- Chivesa small bunch, snipped
- Butterfor the pan
- Sea saltto taste
Method
6 steps · 35 minutes
- Blend the eggs, cream and cottage cheese for 20 seconds. The cottage cheese is what makes them custardy and you will not taste it.
- Butter a 12-cup muffin pan properly, including the rim. Egg welds itself to anything it can reach.
- Divide the diced ham, cheddar and chives between the cups and pour the egg over.
- Sit the pan inside a roasting pan and pour boiling water halfway up the outside.
- Bake at 300F for 25 minutes. Low and wet is the whole method; at 400F they puff, crack and then collapse.
- They keep four days and reheat in 30 seconds, which is the only reason to make twelve at once.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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