Eggs and Asparagus Breakfast Bites Recipe | Keto Vale

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Eggs and Asparagus Breakfast Bites

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The eggs and asparagus breakfast bite is an excellent breakfast (or brunch) dish – they’re easy to prepare and are also filling. The recipe can be easily modified – you can substitute the asparagus with another vegetable, i.e. spinach or mushrooms. You can also cook a bigger batch for the next 2-3 days and store them in the fridge (double or triple the amounts of each ingredient, as needed). Of course, you can also eat this dish for lunch or for dinner.

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Eggs and Asparagus Bites
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4.91 from 10 votes

Eggs and Asparagus Breakfast Bites

Course Breakfast, Main Dish
Cuisine Ketogenic, Low Carb
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Author Team


  • 4 medium eggs
  • 100 g asparagus fresh or canned
  • 1 tbsp butter melted
  • ¼ tsp baking powder
  • 1 tbsp coconut flour
  • 80 g cream cheese
  • 40 g shredded cheddar cheese
  • salt to taste


  • For fresh asparagus, chop them into about 2-cm long pieces. Pan fry for around 5 minutes in melted butter. For canned asparagus, simply chop them into pieces. Reserve.
  • Combine the rest of the ingredients in a bowl. Stir well to mix together. Put aside for 10 minutes.
    mixing ingredients
  • Brush a decent amount of oil in the baking molds. Place some pieces of asparagus in the molds then add the combined mixture you reserved earlier. Avoid filling up to the brim.
    pour into moulds
  • Place in the oven set at 350°F for 20 minutes, checking occasionally if the bites are cooked thoroughly.
  • Serve in a plate and enjoy.
    Eggs and Asparagus


Macros (per serving): Calories: 426 kcal – Fat: 35.64g g – Net carbs: 3.64 g (total carbs: 5.94 g, dietary fiber: 2.3 g) – Protein: 20.73 g
The coconut flour and the baking powder give these egg bites a fluffy texture, but you can also do them without these two ingredients. They will be flatter, but will be still as tasty. Instead of butter, you can use coconut virgin oil, or another cooking oil.

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