Italian · Breakfast
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.
$
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
318Calories
24gProtein
22gFat
6gCarbs
1gSugar
2gFiber
520mgSodium
185mgChol
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Instructions
1
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.
2
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.
3
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 45 seconds or oven at 160°C for 6 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large whole eggs
- 60g (2.1 oz) whole-milk ricotta cheese
- 48g (1.7 oz) fresh mozzarella
- 24g (0.8 oz) Parmigiano Reggiano
- 100g (3.5 oz) fresh baby spinach
- 10g (0.4 oz) ground flaxseed
- 6g (0.2 oz) chia seeds
- 1 tbsp fresh basil
- 0.5 tsp dried Italian herbs
- 0.25 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 0.125 tsp freshly grated nutmeg
- 1 tsp extra-virgin olive oil