is somewhat thick, about 15–20 minutes. Turn the heat to medium-low. Then use a spoon to make indentations for the eggs, and crack the eggs directly into the spots. Season the tops of the eggs with a pinch of salt and pepper, cover with a lid or sheet pan, and cook for 7–10 minutes or until the egg whites are set.
Remove from the heat, garnish with the feta cheese and herbs, and enjoy! You can use the keto pita bread recipe to dip into the tomato sauce. You can even char the pita bread in a hot grill pan to make it crusty.
Storage and reheating: You can store the shakshuka in the fridge for three days and reheat in the oven.
Prep Time: 5 minutes • Cooking Time: 30 minutes • Makes: 10 egg bites
I really like the sous vide egg bites from Starbucks, but I hate paying $4.75 for an order of two. So, I decided to make a homemade keto version that not only tastes better, but also only costs $1.27 for two. As you can tell by the fan comments, people were very pleased!
Tip
This recipe works best with a silicone muffin pan. The egg bites just slide right out, which doesn’t always happen with the metal muffin tins.
To watch the video tutorial for this recipe, search “FlavCity egg bites” on YouTube.
Ingredients:
-10 eggs
-1 cup of shredded Gruyère or Swiss cheese
-½ cup full-fat cottage cheese
-½ teaspoon kosher salt
-Couple cracks of fresh black pepper
-4 slices of cooked paleo (sugar-free) bacon
First, make sure to cook the slices of bacon before making the egg bites. Next, preheat the oven to 300°F and place a baking dish that is filled with 1 inch of water on the bottom rack. This will create a humid environment and help the eggs cook evenly. Add the eggs, cheese, cottage cheese, salt, and pepper to a blender and blend on high for 20 seconds until light and frothy. Spray a regular-size muffin tin with non-stick spray and fill each cup ¾ the way to the top with the egg mixture. Divide the chopped bacon equally among the muffin tins and bake in the oven for 30 minutes or until the center of the egg bites are just set. Remove from the oven and let cool for 5 minutes; then use a spatula or fork to carefully remove them from the muffin tin. Enjoy!
Storage and reheating: Store the egg bites in the fridge for three days or freeze for two to three months. Reheat in a microwave or warm oven.
“I LOVE these!!! They are absolutely delicious and REALLY easy to make. Perfect for taking to work for lunch. My new fav!!! Thanks, Bobby!!!” —Kristina P.
“Heaven in my mouth! I love the Starbucks version but can’t justify the price. Love making these in bulk and freezing! On point! Thanks for making it easy!” —Damaris
“I don’t know what really goes inside there, so that’s why I google searched and found you. Now, we both can enjoy these goodies at home, and I think I will switch the bacon for veggies and, voila, baby has her yummy breakfast. Great job!!!! THANK YOU!” —Luka
“Awesome recipe. They’re an instant favorite for a quick breakfast on the go. They taste just like the Starbucks egg bites, but I feel so much better knowing exactly what is in them. Thanks for doing the hard work and figuring this recipe out.” —C. Mitchell
Prep Time: 15 minutes • Cooking Time: 25 minutes • Makes: 3 meals
This is one of the easiest make-ahead breakfast meal preps around. To save time, you can buy breakfast sausage at the store without sugar, but I like to make my version of merguez lamb sausage. Ayran is a cold yogurt drink which is very popular in Bulgaria where Dessi is from. It’s Turkish in origin, and I thought it was so cool to see this drink being poured from fountain taps while walking the streets of Istanbul!
Tip
The key to soft scrambled eggs and a silky frittata is written down below. Low heat and continuous stirring—trust me—this will up your egg game to the next level!
To watch the video tutorial for a similar recipe, search “FlavCity frittata” on YouTube.
For the frittata:
-8 ounces of ground lamb or any ground meat
-¾ teaspoon smoked paprika
-¾ teaspoon cumin
-½ teaspoon dried oregano
-¼ teaspoon cayenne pepper
-¼ cup red onion, diced
-¾ cup broccoli florets, finely chopped
-1 medium-size zucchini, diced
-½ cup cherry tomatoes, halved
-12 eggs
-1 tablespoon freshly chopped dill
-1 tablespoon Italian flat leaf parsley
-3 tablespoons finely grated Pecorino Romano or Parmesan cheese
-Olive oil
-Kosher salt and fresh pepper
For the ayran yogurt drink:
-9 ounces whole fat Greek yogurt
-9 ounces cold water
-¼ teaspoon kosher salt
For
