Ingredients
Scale
- 6 large eggs
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 6 slices cooked bacon, crumbled
- 2 tablespoons fresh chives, chopped
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- Non-stick cooking spray or silicone liners
Instructions
- Preheat your oven to 350°F (175°C). Prepare a standard 12-cup muffin tin by spraying it generously with non-stick cooking spray. Alternatively, use silicone muffin liners to ensure the fat bombs pop out easily without sticking to the pan.
- In a large mixing bowl, combine the eggs, softened cream cheese, and heavy cream. Use a hand mixer or a whisk to beat the mixture until it is completely smooth. Ensure there are no large lumps of cream cheese left, as this creates a consistent texture in every bite. Whisk in the garlic powder, salt, and pepper.
- Stir in the shredded cheddar cheese, crumbled bacon, and chopped chives using a spatula. Ensure the ingredients are evenly distributed throughout the egg mixture. This ensures every fat bomb has a perfect balance of salty bacon and melted cheese.
- Pour the mixture into the prepared muffin tin, filling each cup about three-quarters of the way full. Place the tin in the center rack of the oven and bake for 15 to 18 minutes. The fat bombs are done when the centers are set and the tops are slightly golden brown. Let them cool for five minutes before removing them from the pan.
- Cook Time: 25 minutes