Spanish · Breakfast
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.
$
15 minsPrep
22 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
385Calories
22gProtein
28gFat
8gCarbs
1gSugar
4gFiber
520mgSodium
372mgChol
Goes well with
Cloudy Bay Pinot NoirCloudy Bay Pinot Noir — A medium-bodied...
local
Manzanilla SherryManzanilla Sherry — A refreshing pairing...
international
Instructions
1
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.
2
Bake
Divide mixture evenly between the 4 greased holes, filling each three-quarters full. Bake at 175°C for 18–20 minutes until tops are set, lightly golden, and a skewer inserted comes out clean.
3
Rest
Cool egg bites in the tin for 10 minutes. Run a knife around each bite and lift onto a rack to cool fully.
4
Plate
Portion into 2 airtight containers with 2 bites each. Refrigerate up to 3 days. Reheat 2 bites in the microwave 30 seconds or oven at 160°C for 4 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large whole eggs
- 60ml (1/4 cup) whole milk
- 1 small ripe avocado
- 60g (2.1 oz) Manchego cheese
- 32g (1.1 oz) pitted green Manzanilla olives
- 1 scallion
- 10g (0.4 oz) ground flaxseed
- 6g (0.2 oz) chia seeds
- 1 tbsp fresh flat-leaf parsley
- 0.5 medium lemon
- 0.5 tsp smoked paprika
- 0.125 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 1 tsp extra-virgin olive oil