KN (Original): Keto Cheesy Egg Pockets

These are great for meal prepping for easy breakfasts in the morning. Stuff a piece of bacon inside it with a nice cup of coffee, you’ll be ready to conquer the day!

Keto Cheesy Egg Pockets

12 Servings

cals 77.5| net carbs 1.3| fat 6.2g| protein 3.5g

INGREDIENTS:

~* 4 Eggs

~* 1/3 cup of Sour Cream

~* 2 tablespoons of Butter

~* 1/2 cup of Cheddar Cheese, shredded

~* Chives sprinkled on top (optional)

HOW TO MAKE IT:

Pre-Heat the oven to 300 Degrees Fahrenheit.

Take out a bowl. Whisk the 4 eggs, 1/3 cup of sour cream, 2 tablespoons of melted butter together until one beautiful, creamy yellow color.

Get out a muffin tin, spray it or use butter to grease the muffin holes. Pour mixture halfway in the tin (it rises and hollows when cooked). Top them off with the shredded cheddar cheese and chives.

Bake for 25-30 min.

The way they bake at a low temperature helps it with the hollow inside. Turn these muffins into taco pockets, meatball pockets, pepperoni and cheese, etc! There’s endless possibilities here.

You can cut it in half and make a sandwich or just a hole in the side like a pita!

Now a shout-out to my visual learners:

4 lovely eggs
Add them to a bowl with 1/3 cup of sour cream
Grease your muffin tin and pour egg mixture half way
This recipe makes 8 egg pockets!
We fill them half way because they rise quite a bit ๐Ÿ™‚
I’m kinda on a chives kick lately… use whatever seasoning you want! Get creative ๐Ÿ™‚
Top it off with some god old fashioned cheddar and put it in the pre heated oven!
Bake it for 25-30 min. When golden and looking like muffins, They will deflate once out of the heat, but don’t worry. Amazing will be the taste and texture!
I think using parchment paper would be good because then it would come out easier. Tit for Tat!

Ketonian Egg Pockets

  • Servings: 12
  • Print

cals 77.5| net carbs 1.3| fat 6.2g| protein 3.5g|


Credit: KetonianNerds.com

Ingredients

  • 4 Eggs
  • 1/3 cup of Sour Cream
  • 2 tablespoons of Butter
  • 1/2 cup of Cheddar Cheese, shredded
  • Chives sprinkled on top (optional)

Directions

  1. Pre-Heat the oven to 300 Degrees Fahrenheit.

    Take out a bowl. Whisk the 4 eggs, 1/3 cup of sour cream, 2 tablespoons of melted butter together until one beautiful, creamy yellow color.

  2. Get out a muffin tin, spray it or use butter to grease the muffin holes. Pour mixture halfway in the tin (it rises and hollows when cooked). Top them off with the shredded cheddar cheese and chives.

    Bake for 25-30 min.

  3. The way they bake at a low temperature helps it with the hollow inside. Turn these muffins into taco pockets, meatball pockets, pepperoni and cheese, etc! Thereโ€™s endless possibilities here.

We have used these for sandwiches and for tacos. What will you fill your pockets with?

Thank you for the unbelievable love and support.

I appreciate every single one of you and hope that all your Keto dreams become a reality.

Keto on, Ketonians!

Love,

Ro.

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