SERVINGS: 12 BITES
CALORIES: 80KCAL
INGREDIENTS
- 3/4 cup crumbled bacon* (84g) see notes
- 3/4 cup 2% shredded cheddar cheese (84g)
- 1.5 cups egg whites (360g)
- 3 large eggs
- 2 Tbsp milk of choice (30g) just make sure it’s not vanilla!
- 1 Tbsp Ranch seasoning mix
- 1/2 tsp salt or to taste
- 1/4 tsp ground pepper
INSTRUCTIONS
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Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray.
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Add the bacon and cheese evenly amongst the muffin cavities (7g of each). Toss the mixture around some with your fingers to help evenly distribute.
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In a medium bowl whisk together egg whites, eggs, almond milk, ranch seasoning mix, salt and pepper. Fill each muffin to the top with the egg mixture, pouring over the bacon and cheese already in each tin.
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Bake for 25-30 minutes or until risen and slightly golden on top.Let cool for 10 minutes, then remove from the tin.
NOTES
To make dairy-free: use dairy-free cheese and dairy-free milk.
*Crumbled bacon: You can make and crumble your own bacon for these or use bacon crumbles. Making your own bacon will also be the best, but these are still great with pre-cooked bacon and when I’m short on time, that is what I’ll use. If using bacon crumbles, just make sure to use a high quality kind to make these egg bites the best they can be! I recommend Hormel Black Label Real Bacon Crumbles!
NUTRITION
Serving: 1bite (53 g) | Calories: 80kcal | Carbohydrates: 0.8g | Protein: 10g | Fat: 4.3g | Saturated Fat: 2.3g | Sugar: 0.3g
