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.
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,
Bacon & Cheese Egg Bites
- 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
- 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
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!
Can you freeze this recipe?
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!
These tasted great but really stuck to the bottom of the muffin pan. Even after spraying them ahead of time.
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.
May I please have the nutritional guide for this recipe? Specifically cal, carbs. fats & protein.
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!
Do you think you could replace the eggs with liquid Egg Beaters?
Hi MJ! Yes, I’ve done this before with liquid egg and they turn out great. Enjoy!
These would be great to make ahead of time for easy breakfasts for the week.
Can I substitute ham for bacon?
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!
Im about to make these but im adding peas corn and onion to mine
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!!!!!
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 😋