"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Keto eggs on the go Recipe

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This recipe for Keto eggs on the go, by , is from Low Carb for Life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
12 eggs
salt and pepper, to taste
4 oz. cooked bacon

Directions:
Directions:
Preheat the oven to 400°F (200°C).
Place cupcake liners in a muffin tin. Eggs easily stick even to non-stick surfaces, except for silicon forms.
Crack one egg in each form and add filling of your choice. Choose one of our fillings below, or invent your own! We're going for classic crumbled bacon.
Season to taste.
Bake in the oven for about 15 minutes or until the eggs are cooked.

Tip!
When it comes to the filling, your imagination is the only limit. Regardless of your choice of filling, you can increase the fat ratio by adding shredded cheese, mayonnaise, or sour cream before baking.

Other suggestions for fillings are ham, turkey, salami, all kinds of cheeses—pepper jack, parmesan, blue cheese etc.—plus avocado, cocktail tomatoes, chopped onion, minced garlic and fresh or pickled jalapenos/chili pepper. Experiment and have a blast!

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Ketogenic low carb
two eggs per serving.
Net carbs: 2 % (1 g)
Fiber: 0 g
Fat: 71 % (16 g)
Protein: 27 % (13 g)
kcal: 205

 

 

 

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