KETO HARD BAKED EGGS
When preparing a batch of eggs, I bake them instead of boiling.
Hard Baked Eggs
Sam and I eat eggs every day. Every. Day. Every. Single. Day. I don’t know anyone who is successful in eating keto that doesn’t. When we’re going on a trip or to an event, we like to make sure to have already cooked eggs to eat. That way, we’re not tempted by fast foods. When Sam cooks a couple, she uses the traditional hard-boiled method. However, I prefer to knock out a week’s worth at one time. I use a catering trick of baking the eggs to save time and effort. Then, I use them to make Deviled Eggs, Egg Salad, or even dye for Easter. Part of living KetoLuxe is having good, wholesome foods ready to eat.
Put eggs in a mini muffin tin to keep them upright while baking. That way, the yolks will be in the same place.
Want to know more about why I prepare eggs in a muffing tin? Watch me explain on Facebook in the Gourmet Keto group.
Less than 5 minutes
1 dozen large eggs
- Preheat oven to 320°F.
- In a mini muffin tin, place an egg in each hole with the large end nestled in the bottom.
- Bake for 30 minutes.
- Immediately upon removing from the oven, place eggs in an ice bath for 5 minutes.
- Remove and store in the fridge until ready to use.
NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 1 gram
Sugar alcohols: 0
Total carbs: 1 gram
Fiber: 0 grams
Fat: 5 grams
Protein: 6 grams
Sodium: 62 milligrams
Glycemic load: 0
DOWNLOAD RECIPE HERE