These simple egg bites are packed with flavor and make an excellent breakfast option for busy mornings. Made with only eggs, cheese, and bacon, they bake up light, fluffy, and satisfying with very little prep. Whether you’re planning a weekend brunch, meal prepping for the week, or looking for a grab-and-go breakfast, these savory bites are always a great choice.
They store well, reheat easily, and are perfect for enjoying at home or taking on the road.
| Ingredient | Amount |
|---|---|
| Large eggs | 8 |
| Shredded cheese (cheddar, Colby Jack, or preferred variety) | 1 cup |
| Cooked bacon, crumbled | 1 cup (about 8 slices) |
| Nonstick spray, oil, or butter | For greasing the muffin pan |
Set the oven to 350°F (175°C). Lightly coat a 12-cup muffin tin with nonstick spray, oil, or butter.
Crack the eggs into a large bowl or measuring cup with a pour spout. Whisk until the mixture is smooth and lightly aerated.
Add the shredded cheese to the eggs and stir until evenly distributed.
Fold in the crumbled bacon, making sure it’s mixed throughout the egg mixture.
Pour the mixture into the prepared muffin cups, filling each cup about three-quarters full. Gently tap the pan on the counter to remove any trapped air bubbles.
Bake for 15 to 18 minutes, or until the centers are set and the tops are lightly golden around the edges.
Tip: The egg bites will puff up during baking and settle slightly as they cool.
Allow the egg bites to rest in the pan for 3 to 5 minutes. Carefully loosen the edges with a knife or small spatula before removing them from the muffin tin.
Serve warm.
Let the egg bites cool completely before storing them in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave for 20 to 30 seconds or warm them in a 300°F (150°C) oven for 5 to 8 minutes.
Enjoy these egg bites with avocado slices, fresh fruit, a green salad, or breakfast sausage. They also pair well with crunchy vegetables and dip, or can be wrapped in a low-carb tortilla for an easy breakfast on the go.
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