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 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
These 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!
Hi 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!
Thank you for this great recipe !!! I cant wait to make it .
I made these mini muffins and added some finely diced onions to it. So good!
I 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.
I enjoyed this recipe this morning at Bible Study. Could you please provide me with the nutritional info for it?
Hi 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.
Hi 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!!
Hi 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.
I 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.
Do you know the carb count of these?
Hi 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!