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.
Bacon and Cheese Egg Bites by The BakerMama

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!

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.

They can also be stored in the freezer for up to 2 months. To freeze, let them cool completely and store sealed in a freezer safe bag or container. To serve, let them defrost in the refrigerator overnight or heat them in the microwave on defrost mode for 1-2 minutes

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,

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Bacon & Cheese Egg Bites

  • Author: Maegan – The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 24 bites
  • 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
  • 11/2 cups shredded monterey jack & cheddar cheese, divided
  • 3/4 cup real cooked bacon bits

Instructions

  1. Preheat oven to 350°F. Spray a 24-cup mini muffin pan with non-stick cooking spray and set aside.
  2. 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.
  3. 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.
  4. 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

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

    1. Hi, Paula! Yes! They can e stored in the freezer for up to 2 months. Just let them cool completely and store them sealed in a freezer safe bag or container. To serve, let them defrost in the refrigerator overnight or heat them in the microwave on defrost mode for 1-2 minutes. Enjoy!

  1. 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!

    1. 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.

  2. These turned out great and didn’t stick! I used large muffin cups instead and added diced jalapeños and garlic powder.

    1. 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!

  3. I have an oven thermometer in mine because my former oven didn’t heat correctly. It was actually 350 by that.

  4. 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.

    1. 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.

      1. 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!

  5. I may have done something wrong because my egg bites were rubbery and without flavor Wonderful idea though

    1. 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!

  6. 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!

    1. 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! 🙂

  7. 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!

  8. Loved this! My muffin tins must be small b/c I had a good bit leftover probably enough for 6 more or so. I made 1/2 w/out bacon for hubby and then I added onions to mine. I will also sauté some bell peppers with onions next time as well as the bacon! Yummo recipe! Thanks!

    1. Hi Jill! Absolutely! Just let them cool completely and then transfer them to sealed freezer-safe container in a single layer or with parchment paper between each layer. We also like to freeze them by placing a few in each of several freezer-safe baggies and then just pull out a baggie as we want to reheat and enjoy them. Hope this helps. Enjoy!

  9. These tasted great but really stuck to the bottom of the muffin pan. Even after spraying them ahead of time.

  10. These are great! My daughter hardly eats in the morning so these mini muffins are the perfect size and still deliver a good amount of protein to tide her over until snack time at school. I love how simple the recipe is, too.

    1. Hi Michelle! 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 used into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!

    1. Hi Jeannie! Absolutely, that would be great addition. Just make sure the ham is cooked and chopped into smalls bits before adding it to the recipe. Enjoy!

    1. I made these and they were AMAZING!!!!! I love them so much!!!!! I want to try making them with a regular sized muffin tin next!!!!!

  11. I just made these and they turned out great! I buttered the pan and used a rubber spatula to loosen them out after they were done. I added some oregano and feta cheese and Parmesan. Delicious 😋

  12. My husband and I both give 5 stars! They were so soft on the inside. I’ve tried other recipes, but this will be our go-to now! We are a milk-free family due to milk allergies, and Daiya cheese with Extra Creamy Planet Oat Oatmilk worked perfectly! I used parchment muffin liners, and this recipe created 10 full-sized muffins. They slid right out of the muffin liners, and not one was left. Thank you so much for this wonderful recipe!

  13. Love these! Easy to make and they’re delicious! Thinking of adding chives for additional flavor.

  14. 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!

    1. 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.

  15. 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!

  16. I love these egg bites! The cheese and bacon are perfect! Thank you so much, my three teens love them!

  17. 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?

    1. 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!

  18. 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!

    1. 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!

  19. 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 🙂

    1. Hi Yanai! Congrats! These are so perfect for eating during pregnancy. Great protein! Yes, the bacon should be cooked first. Enjoy and best wishes!

  20. Recipe made 36 instead and cooked in 13 mins. They were delicious. Attempted to put cupcake liners and they stuck to it.

    1. Glad you enjoyed them, Amber! Did you fill each mini muffin cup 2/3 full? Thanks for your tip on the cupcake liners.

  21. Was so happy to find this recipe after tasting the ones at Starbucks. Making some now to take on a weekend trip.

    1. 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!

  22. 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.

  23. 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!!

    1. 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.

    2. This was a super easy recipe. I was trying to find something quick and filling for breakfast and this is great!. I doubled the recipe and was able to get 54 bites. Win win for me!!

  24. I enjoyed this recipe this morning at Bible Study. Could you please provide me with the nutritional info for it?

    1. 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.

  25. 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.

    1. I screwed up and put all the cheese in at once. Ended up adding more eggs and milk to make them less cheesie. Just ate one, needs more bacon added for my mistake. Assuming all the bacon is in a few of them. Hubby didn’t have any in his 😭 either. I’ll try again!

  26. 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!

    1. 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!

      1. Hi Maddy! Great question! I would recommend reheating them in a 350 degree oven for 3-5 minutes. You can wrap them in foil to keep them moist or leave them uncovered for a crisper texture. Hope this helps. Enjoy!