I've had a rough couple days of it. There were two recipes that I was SO excited about sharing, but... in the midst of testing them, they didn't turn out nearly as well as I had planned. They both tasted great. But, there was just something off about the process and the directions. ...Which means that I've still got some work to do.

So needless to say, it's been a couple of days in between recipes again. Which is not my favorite thing to do. I would much rather keep it fresh and new around here. But, I also don't want to put anything up here that I am not completely happy with. If I'm stressing over the cooking of a dish, that means you will be too! And that's just no good.

That's why today I woke up bright and early and reverted back to one of my current FAVORITES. Egg bites.

Today we're taking it to another level though. Southwest egg bites! So, what makes them 'southwest', I'm glad you asked! I'll tell you. These egg bites start off as any other, eggs, cheese, cream, cottage cheese... then BOOM. We're tossing in pico. We're tossing in beans. We're tossing in some hot sauce.

Yaaas, kween.

The only thing that might make these even more southwest, would be to use some pickled jalapeños or even drizzle some hot sauce on the top. But, with a couple of sensitive mouths in my house, I decided to stick with just the most basic 'southwest' flavors this time around.

No gurl. These are not like the ones you can buy. These are better. Their bigger. One of these homemade 'bites' is easily equal to two of those other ones.

And while they aren't the lowest in the count of calories, they are PERFECT for anyone going low-carb and are possibly even keto-friendly. Possibly.

Step-by-Step Photos:

Nutritional Claims: Low Carb, Sugar Conscious, Kidney Friendly, Vegetarian, Pescatarian, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added, Kosher