|November 15, 2021

Pasture-Raised Egg Bites

Name: Pasture-Raised Egg Bites
Total time: 45 min
Ingredients: 7 oz chemical-free, free-range bacon ((diced)); 2 bunches scallions ((chopped)); 1 rosemary sprig ((finely chopped)); ½ zucchini squash ((finely diced)); 8 pasture-raised eggs; 1 tbsp Bulletproof Grass-Fed Ghee; 2 scoops Bulletproof Unflavored Collagen Protein; 1 tsp Himalayan pink salt

By Jordan Pie

Whether you’re on a low-carb or keto diet, if you need something quick and nourishing for breakfast, this Pasture-Raised Egg Bites recipe will hit the spot (and your macros)! Enjoy these protein-packed egg muffins at the kitchen table with a hot cup of Original Bulletproof Coffee, or grab one or two to go, if you’re headed out the door.

These easy, gluten-free egg bites are meal-prep friendly and freeze well. They feature quality fats, thanks to Bulletproof Grass-Fed Ghee. Additionally, support your bones, joints, muscles, hair, skin and nails with the help of Bulletproof Unflavored Collagen Protein.

This egg bites recipe is incredibly versatile, too; you can swap the bacon for leftover roasted, chopped chicken, use the herbs you love and add in some diced tomatoes, red bell peppers, spinach, mushrooms, or even a sprinkle of quality cheese (if tolerated). The options are endless—no fancy sous vide egg bites machine necessary!

Print Recipe

Pasture-Raised Egg Bites

This keto-friendly egg bites recipe can help you hit your macros on the go. Pair these egg bites with a cup of hot Bulletproof Coffee!

https://www.bulletproof.com/recipes/pasture-raised-egg-bites/

Total Time45 minutes

CourseBreakfasts

DietGluten-Free, Keto, Low Carb

Servings egg bites

Ingredients

7 oz chemical-free, free-range bacon (diced)
2 bunches scallions (chopped)
1 rosemary sprig (finely chopped)
½ zucchini squash (finely diced)
8 pasture-raised eggs
1 tbsp Bulletproof Grass-Fed Ghee
2 scoops Bulletproof Unflavored Collagen Protein
1 tsp Himalayan pink salt

Instructions

Preheat oven to 350F°. Line standard muffin tin with parchment paper, or use silicone muffin tray.
Heat frying pan over medium heat. Add bacon and rosemary, and fry until golden-brown. Add zucchini and continue cooking for a few more minutes, then turn off heat. Stir chopped scallions through.
Add eggs, collagen protein, salt and ghee into a blender.
Pour egg mixture into muffin tray cavities. Spoon bacon and veggie mixture on top, evenly.
Place muffin tray in oven, and bake for 25-30 minutes, or until fully cooked.
Remove from oven and enjoy warm.
Optional: Once cooled, store in freezer-safe container. Reheat, as needed.

Nutritional Information

Calories: 173
Fat: 14 g
Protein: 10 g
Fiber: 1 g
Sugar: 1 g
Carbohydrates: 1 g
Sodium: 469 mg

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About Jordan Pie

Jordan Pie is a New Zealand-based Holisitic Nutritionist, GAPS Practitioner, health and wellness blogger (over at LifeofPie.com), and cookbook author. Pie studied nutrition and became a GAPS Practitioner after struggling with her own gut health, she now works with clients offering one-on-one nutrition consultations so they too can nurture and nourish their bodies to the state of wellness and balance that everyone deserves. Most days (well, every day), you’ll find her in her kitchen whipping up something nourishing and delicious to share with her boyfriend.