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Keto Egg Bites Recipe
Keto Egg Bites Recipe. Using the steam function on your instant pot, cook. The egg bites can be stored in the freezer for up to 3 months.

Preheat the oven to 300° f. Divide the spinach, bacon, and cheese between the prepared muffin tins. Preheat the oven to 350f.
Pour Equal Amounts Of The Egg Mixture In Each Muffin Tin.
2) preheat oven to 325f. Preheat oven to 300 °f (148° c). In a small bowl, combine the bacon pieces with the red, green and red peppers, cheese and chopped spinach.
Pull From Oven And Begin Topping Your Eggs.
Steam egg bites for 8 minutes. Gently lower the egg bite mold inside the instant pot and onto the trivet. Cook and crumble bacon before making egg bites.
Crack The Whole Eggs Into A Jug (Preferably One With A Pouring Lip) And Whisk Well.
Place the trivet into the pot and stack the egg molds on top. How to make keto mini egg bites. Spray a mini muffin pan well with oil, or line it with silicone liners.
4) Finely Chop Bacon Into ‘Bacon Bit’ Sizes And Set Aside.
Pour the vegetable mixture over the eggs, and then top it off with. Cover and close the pan. Chop spinach and red pepper and add to muffin tin.
The Night Before You Eat The Egg Bites, Leave Them To Thaw In The Fridge Overnight.
Add the egg white protein and whisk until the powder is mixed in. Close the instant pot lid and turn the knob to sealing. Place in oven on center rack and cook 20.
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