Keto Three Cheese Spinach Egg Bites
Creamy egg bites loaded with mozzarella, Parmesan, ricotta, and spinach, batch-baked for an Italian keto high-protein snack.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 180°C (350°F) and grease a 12-hole muffin tin with olive oil, using 4 holes. Wilt 100g chopped spinach in a dry pan over medium heat for 1–2 minutes, press in a sieve to remove excess liquid. Whisk 4 eggs with 60g ricotta, 10g ground flaxseed, 6g chia seeds, dried Italian herbs, salt, pepper, and nutmeg until smooth. Fold in spinach, 48g diced mozzarella, two-thirds of 24g grated Parmigiano, and 1 tbsp torn basil.
Bake
Divide mixture evenly between 4 muffin holes, filling three-quarters full. Top each with remaining Parmigiano. Bake at 180°C for 20–23 minutes until tops are set, deeply golden, and a skewer comes out clean. Cool in tin 10 minutes.
Plate
Run a knife around each bite and lift onto a rack to cool fully. Portion into 2 airtight containers (2 bites each), refrigerate up to 4 days, reheat in microwave for 35–40 seconds or oven at 160°C for 5 minutes, and serve with cherry tomatoes or rocket salad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.