Keto Avocado Olive Egg Bites
Egg bites with diced avocado, manchego, and green olives with smoked paprika, batch-baked for a Spanish keto high-protein snack.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 175°C (345°F) and grease a 12-hole muffin tin with olive oil, using 4 holes. Whisk eggs, milk, flaxseed, chia seeds, smoked paprika, lemon zest, salt, and pepper until smooth. Gently fold in diced avocado, manchego, olives, scallion, and parsley without mashing.
Bake
Divide mixture evenly between the 4 greased holes, filling each three-quarters full. Bake at 175°C for 20–22 minutes until tops are set, lightly golden, and a skewer inserted comes out clean.
Rest
Cool egg bites in the tin for 10 minutes. Run a knife around each bite and lift onto a rack to cool fully.
Plate
Portion into 1 airtight container with 4 bites. Refrigerate up to 3 days. Reheat bites in the microwave 20–30 seconds or oven at 160°C for 4–5 minutes, then serve with rocket or cherry tomatoes for freshness.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.