These Bacon & Cheese Egg Bites are quick, easy and oh so tasty! They can be made ahead for on-the-go breakfasts or to feed a hungry crowd.
A Quickie Breakfast that’s not Cereal!
I have made these bacon & cheese egg 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. Both kids and adults gobble them up. A great savory option for breakfast or brunch.
Watch Me Make Bacon, Egg & Cheese Bites
Step into the kitchen with me to make up a batch of these scrumptious egg bites!
Rave Reviews
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.
How to Make Bacon and Cheese Egg Bites
- 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 2/3 full. Sprinkle remaining 1/2 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.
How to Store Bacon Egg and Cheese Bites
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a warm oven or in the microwave for 20-30 seconds.
More Make-Ahead Breakfast Recipes
- Fuel your busy day with quick and delicious No-Bake Energy Bites. With peanut butter and bits of dark chocolate, there’s no sacrificing taste when it comes to these healthy treats!
- With whole wheat, peanut butter and oatmeal, these healthy Breakfast Cookies are packed with shredded apples and mashed bananas. A breakfast treat you can be proud to serve your little ones!
- My 3-Ingredient Peanut Butter Honey Oat Bars are the perfect healthy snack or quick breakfast. They’re so easy to bake and you probably always have the ingredients on hand!
I hope you love these Bacon & Cheese Egg Bites! When you make them, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! I just love seeing how inspired and creative y’all get with the ideas I share.
xoxo,
Bacon & Cheese Egg Bites
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 24 bites 1x
- Category: Breakfast
Description
These Bacon & Cheese Egg Bites are quick, easy and oh so tasty! They can be made ahead for on-the-go breakfasts or to feed a hungry crowd.
Ingredients
- 7 large eggs
- 1/2 teaspoon kosher salt
- 1/4 cup milk
- 1–1/2 cups shredded monterey jack & cheddar cheese, divided
- 3/4 cup real cooked bacon bits
Instructions
- 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 2/3 full. Sprinkle remaining 1/2 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.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Reheat in a warm oven or in the microwave for 20-30 seconds.
Recipe by Maegan Brown/Photography by Madison Mentesana
Love this recipe, so easy. It’s now our family’s breakfast Sundays & another batch during the week! Our dogs love them also! Just received your new cookbook & us I’ll be using it for the holidays!
★★★★★
Hi, Terry! I’m so happy to hear that you loved them. And that you got the new book! I hope that you use it a lot over the holidays and I can’t wait to hear what you make.
These turned out great and didn’t stick! I used large muffin cups instead and added diced jalapeños and garlic powder.
★★★★★
What is considered a serving for these bacon egg and cheese egg bites?
Hi Vicki! I would consider one bite a serving. If I were calculating the nutrition, it would be per bite. I usually enjoy two to three bites for a meal. Hope this helps! Enjoy!
I have an oven thermometer in mine because my former oven didn’t heat correctly. It was actually 350 by that.
I will definitely try again. I followed the recipe to the letter except the cook time I cooked only 10 minutes. I’ve been told by people who tried them that the oven temp 350 was too high, that’s why they were rubbery. Could that be true? The sides were a tan color.
Ours have never turned out rubbery and I always bake them at 350 for 23-25 minutes. Oven temperatures certainly vary so I would recommend checking your oven temperature to make sure it’s correct.
can they be kept in the freezer by any chance
Hi Sara! Yes, they freeze great. Be sure to let them cool completely and then place in a freezer-safe sealed container or baggie in the freezer for up to one month. I’ll sometimes divide them up and put a couple bites into several smaller baggies so we can pull out a smaller amount at a time. When you’re ready to enjoy, remove them from the container and wrap a few of the bites a time in a paper towel to microwave. They microwave from frozen in about 60-90 seconds. Or you could let them defrost in the refrigerator overnight and reheat in the microwave for 10-15 seconds. Hope this helps. Enjoy!
I may have done something wrong because my egg bites were rubbery and without flavor Wonderful idea though
★★
Hi Mary! On no! It definitely sounds like something went wrong as they should be fluffy and full of flavor. Did you follow the ingredients and instructions exactly? Hope you get to try them again soon!
I made these to have for my breakfast and they are amazing. I love the bit of crunch to it. The egg and bacon and cheese all set up nicely. I do not dip them in anything because I love them as is. They are easy to warm up too. I ate them all in the span of 5 days. I did have a few for my dinner as well when I didn’t feel like cooking. Love this recipe and how simple and easy it is. I’m off to make some for this coming week!! Great job!! Thank you!
★★★★★
Hi Heather! Thank you so much for sharing! I’m so happy to hear you enjoy them so much and so often. Continue to enjoy! 🙂
These tasty little devils were the highlight of the morning. I did a few things different but they were so incredibly tasty that I had to post a comment and 5 star review. The temp and time were spot on for a tasty and moist egg bite that isn’t dry like a sponge. I call it perfection. I used large olive oil coated cupcake tin and this recipe made six large egg bite cup cakes! I filled them 3/4 of the way and put a nice load of cheddar on top. I added 1/2 red onion diced and fried it with 1/3 lb bacon cut in 1/2″ squares until crispy but not burnt. I used half and half instead of milk, since I had no milk. added 1/4 tsp accent and 1/4 tsp table salt. I changed cheddar used in the egg mix to 1 1/2 cup shredded sharp Wisconsin cheddar and an additional cup of shredded pepper jack cheese plus 1/2 tsp black pepper. One is surprisingly big and tasted great with 1/2 tsp ketchup spread on it. Still being Keto friendly it is a new staple in my breakfast regimen. There was very little waste left over and they puffed up just like a muffin would, cheese held that muffin shape on top and was slightly golden brown. Absolutely fantastic!
★★★★★
Hi, Marc! I’m so happy you enjoyed them!