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
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!
Are these good for keto
Hi Tami! I couldn’t say for sure as I’m not familiar with the keto diet. Sorry!
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!
Was so happy to find this recipe after tasting the ones at Starbucks. Making some now to take on a weekend trip.
Yay, Retha! You’re sure to love them. Enjoy!
Recipe made 36 instead and cooked in 13 mins. They were delicious. Attempted to put cupcake liners and they stuck to it.
Glad you enjoyed them, Amber! Did you fill each mini muffin cup 2/3 full? Thanks for your tip on the cupcake liners.
Thank you for that comment. I was wondering if I could use paper liners. I won’t now. Can’t wait to try this recipe!
Hi 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 🙂
Hi Yanai! Congrats! These are so perfect for eating during pregnancy. Great protein! Yes, the bacon should be cooked first. Enjoy and best wishes!
These turned out amazing ! Can’t wait to see what else I can mix with them ! Thank you
So 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!
Thanks for the recipe! Would it work if using regular size muffin trays, or are mini trays really needed?
Hi Lauren! Yes, they’ll just need to bake a little longer. Enjoy!
Can you use unsweetened almond milk instead of regular milk?
Hi Ashley! I have no experience with unsweetened almond milk so I couldn’t say for sure. Sorry.
I added sausage and potatos and cooked them in a standard size muffin pan for 30 mins. Came out perfectly.
i love that idea. did you cook the sausage and potatoes prior to adding to the recipe?
Any suggestions for time and oven temp if I wanted to make them larger, in a standard 12 count muffin pan?
Hi Lindsay! You’ll bake them at the same oven temp (350 degrees), but for about 30 minutes total. Enjoy!
I would say they are very keto friendly especially if you exchange the milk for heavy cream!
This 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!
I need clarification on the cheese, you state a cup and a half of monterey jack & cheddar cheese, but then state divided. Does that mean 3/4 cups of each?
Hi Karla! When I say divided it means that the ingredient is used in different parts of the instructions for the recipe. So in this recipe, you mix 1 cup in with the egg mixture and the remaining 1/2 cup is sprinkled over the top of the egg bites before they’re baked. So 1 and 1/2 cups of cheese total, just divided and used differently in the recipe. Hope this helps clarify. Enjoy!
I love these egg bites! The cheese and bacon are perfect! Thank you so much, my three teens love them!
Thank you for the recipe. Loved that it uses standard ingredients I could find in my house. I sauteed shallots and added to mine. They were even approved by my six year old. I will be making more to freeze!
I followed this recipe exactly but my egg bites turned into fluffy muffin top bites! How did I go wrong?
Hi Renata! I’m not sure what could have gone wrong if you followed all of the ingredients and instructions exactly. They’ll fluff and rise a bit as they bake, but they usually settle back down once they’re removed from the oven.
Could these be made in a reg muffin pan & not a mini?
Hi Linda! Yes, they would just take a little longer to bake. Enjoy!
Mine stuck to pan. Any suggestions?
Hi Will! You could try muffin pan liners. Enjoy!
Made these in a regular muffin pan but found the time was much to long as I have a convection oven. Will try 15 minutes the next time. They were really good!