These Bacon Egg & Cheese Bites are quick, easy and oh so tasty! They can be made ahead for on-the-go breakfasts or to feed a hungry crowd.
I have made these bacon egg & cheese bites so many times lately I could make them in my sleep. They’re so simple and everyone loves them. I keep them stocked in the fridge for a quick grab & go breakfast throughout the week. I’ve also made them for several morning breakfast events and for friends who’ve had babies or are in the process of moving. They always get rave reviews and I get so many requests for the recipe that it’s about time I share it here.
All you do is whisk 7 eggs in a large bowl until smooth and then add some milk, salt, cheese and real bacon bits. Divide the mixture into 24 mini muffin cups and sprinkle with some more cheese before baking to fluffy, cheesy, bacon-y, deliciousness.
Both kids and adults gobble them up. A great savory option for breakfast or brunch. Enjoy!
xoxo,
- 7 large eggs
- ½ teaspoon kosher salt
- ¼ cup milk
- 1-1/2 cups shredded monterey jack & cheddar cheese, divided
- ¾ cup real cooked bacon bits
- Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.
- In a large bowl, whisk together the eggs until smooth. Add the salt, milk, 1 cup cheese and bacon bits and mix until well combined.
- Spoon the mixture into the mini muffin cups, filling each one ⅔ full. Sprinkle remaining ½ cup cheese evenly over filled muffin cups.
- Bake for 23-25 minutes or until the tops and edges start to turn golden. Let set in pan 5 minutes before gently lifting each one out with a table knife.
Recipe by Maegan Brown/Photography by Madison Mentesana
Megan says
July 6, 2017 at 11:53 amThese look so yummy. Do they freeze and reheat well? If so, what’s the best way to freeze them? I was thinking of making them for a freezer meal exchange. Thanks!
Maegan says
July 10, 2017 at 5:00 amHi Megan! Yes, great idea! If you want to freeze the bites, let them cool completely then wrap each bite individually in plastic wrap and transfer to a large freezer zip lock bag. You can freeze them for up to a month. To serve from freezer, either thaw overnight in the fridge then re-warm in microwave or oven, or take directly from the freezer to the microwave and heat until thawed and warmed. Remove from the plastic wrap before placing in microwave! Enjoy!
Tami Gorman says
February 21, 2019 at 10:42 amAre these good for keto
Maegan says
February 24, 2019 at 2:15 pmHi Tami! I couldn’t say for sure as I’m not familiar with the keto diet. Sorry!
Linda says
November 27, 2017 at 7:20 pmThank you for this great recipe !!! I cant wait to make it .
Linda says
January 28, 2018 at 6:06 pmI made these mini muffins and added some finely diced onions to it. So good!
Michele Richards says
March 28, 2018 at 7:45 amI made these this morning. I used large eggs and the recipe made 36. They also were done in 13 min. They were delicious! I’m counting calories, so I calculated that they are about 37 cal each.
kellie rogers says
April 25, 2018 at 1:24 pmI enjoyed this recipe this morning at Bible Study. Could you please provide me with the nutritional info for it?
Maegan says
April 26, 2018 at 11:45 amHi Kellie! So happy to hear you enjoyed them! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you use into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps.
Bonnie says
June 5, 2018 at 8:32 amHi Maegan. These sound great and easy!I’m looking for lunchbox protien and wonder if these are good served cold. I need things my truck driver can eat while on the run. Thanks!!
Maegan says
June 5, 2018 at 9:38 pmHi Bonnie! I think it’s a matter of preference. I like them cold, but some of my crew prefers them heated up. Hope this helps.
Donna Torres says
June 17, 2018 at 12:37 pmI love these. Was addicted to Starbuck’s egg bites but these are easy and so much less expensive. I suggest putting the mini muffin pan in a large ziplock bag to freeze them, and then transfer them to a freezer bag after they are frozen to save freezer space and time wrapping them individually. Thanks for the recipe.
Lynette Melton says
July 14, 2018 at 2:13 pmDo you know the carb count of these?
Maegan says
July 16, 2018 at 1:37 pmHi Lynette! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you use into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps!
Retha says
August 27, 2018 at 3:36 pmWas so happy to find this recipe after tasting the ones at Starbucks. Making some now to take on a weekend trip.
Maegan says
August 27, 2018 at 10:42 pmYay, Retha! You’re sure to love them. Enjoy!
Amber says
October 12, 2018 at 3:31 pmRecipe made 36 instead and cooked in 13 mins. They were delicious. Attempted to put cupcake liners and they stuck to it.
Maegan says
October 16, 2018 at 10:59 amGlad you enjoyed them, Amber! Did you fill each mini muffin cup 2/3 full? Thanks for your tip on the cupcake liners.
Yanai says
October 25, 2018 at 7:14 amHi Meagan,
Thanks for this delicious recipe I’m going to make them today. I’ve been eating the ones from Starbucks and they can be pricey if you eat them every day like I do now that I’m pregnant it really is all I want in the morning.
I have a question: Should I cook the bacon first for a little bit before mixing it?
Thanks 🙂
Maegan says
October 25, 2018 at 9:49 amHi Yanai! Congrats! These are so perfect for eating during pregnancy. Great protein! Yes, the bacon should be cooked first. Enjoy and best wishes!
Greg says
October 28, 2018 at 10:53 amThese turned out amazing ! Can’t wait to see what else I can mix with them ! Thank you
Maegan says
October 31, 2018 at 2:39 pmSo great to hear, Greg! They’re so easy and everyone always loves them. Mixing them up with other add-ins is a great idea. Enjoy!
Lauren says
December 30, 2018 at 8:37 amThanks for the recipe! Would it work if using regular size muffin trays, or are mini trays really needed?
Maegan says
December 30, 2018 at 10:32 pmHi Lauren! Yes, they’ll just need to bake a little longer. Enjoy!
Ashley says
January 9, 2019 at 11:23 amCan you use unsweetened almond milk instead of regular milk?
Maegan says
January 9, 2019 at 5:13 pmHi Ashley! I have no experience with unsweetened almond milk so I couldn’t say for sure. Sorry.
Darla says
January 20, 2019 at 1:17 pmI added sausage and potatos and cooked them in a standard size muffin pan for 30 mins. Came out perfectly.
Barbara Marsh says
April 2, 2019 at 10:22 ami love that idea. did you cook the sausage and potatoes prior to adding to the recipe?
Lindsay says
January 29, 2019 at 8:52 amAny suggestions for time and oven temp if I wanted to make them larger, in a standard 12 count muffin pan?
Maegan says
February 4, 2019 at 9:43 pmHi Lindsay! You’ll bake them at the same oven temp (350 degrees), but for about 30 minutes total. Enjoy!
Robin says
February 28, 2019 at 10:07 amI would say they are very keto friendly especially if you exchange the milk for heavy cream!
Cindy says
March 9, 2019 at 2:31 pmThis is for Tami Gorman. I eat keto. As long as you substitute the milk with almond milk or heavy cream it works just fine for keto! Yeah!