Description
Fluffy, golden, and full of cozy flavor—these mini pumpkin egg bites are like little autumn quiches, minus the crust. Packed with pumpkin purée, sharp cheese, and fresh sage, they’re a keto-friendly, grab-and-go breakfast that reheats like a dream. Meal prep never looked (or tasted) so good!
Ingredients
6 large eggs
⅓ cup pumpkin purée
½ cup shredded sharp cheddar or gouda
¼ cup heavy cream
1 tbsp fresh sage, finely chopped (or ½ tsp dried)
½ tsp garlic powder
¼ tsp salt
Pinch of black pepper
Instructions
Preheat oven to 300°F (150°C) or set sous vide water bath to 172°F (78°C).
Blend all ingredients until smooth and airy.
Lightly grease a silicone mini muffin tray (or use mason jars for sous vide).
Pour mixture evenly into cups.
Oven Method: Place muffin tray in a water bath in the oven and bake for 30–35 minutes, until set.
Sous Vide Method: Seal mixture in jars and cook in water bath for 55–60 minutes.
Cool slightly, then pop out and serve or refrigerate for up to 5 days.
- Category: Breakfast
Nutrition
- Calories: 80
- Fat: 6g
- Carbohydrates: 1g
- Protein: 5g