Bacon Cheddar Egg Bites
Bite-sized grab-and-go bacon cheddar egg bites take just minutes to make and they’re the perfect meal prep breakfast for busy days. Make a big batch to last all week long!
Is it just me or is breakfast before school super stressful? I feel like getting a breakfast on the table that’s hot and filling is totally a losing game. We always tend to grab a bowl of cereal when I don’t prep ahead and that’s why these easy bacon cheddar egg bites are my FAVORITE breakfast to make in advance.
This recipe is inspired by the Starbucks Sous Vide Egg Bites that are super popular. I love the Bacon Gruyere Egg Bites because they’re actually quite filling and totally tasty. Not to mention, they’re super easy to get my hands on and eat in the car line at school in the morning.
But these easy muffin tin egg bites are like mini frittata breakfast cups that you can bake in the oven on Sunday to make a big batch that will last you all week. I love making these breakfast egg muffins for kids because they literally devour them!
Ingredients for Bacon Cheddar Egg Bites
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Bacon – I like to cook the bacon in the oven. No muss, no fuss!
- Cheddar Cheese – While cheddar is in the name of this recipe, you can definitely switch things up with another type of cheese.
- Eggs – You can’t make egg bites without cracking a few eggs! (Ten eggs, in this case.)
- Milk – Whatever kind you keep in the fridge, although whole milk will give you the richest results.
- Kosher and Ground Pepper – Freshly ground pepper has better flavor than the pre-ground kind.
How to Make Bacon Cheddar Egg Bites
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Prepare. Preheat oven to 350 degrees. Coat a standard sized muffin tin with cooking spray and set aside.
- Make the custard. In a large bowl, whisk together the egg, milk, salt and pepper.
- Fill the cups. Divide the cheese and crumbled bacon into the muffin tin, then pour in the custard. Top with the remaining cheese and bacon.
- Bake. Place the pan in the oven and bake for 25-30 minutes, or until the egg is fully cooked.
- Cool. Allow the bacon cheddar egg bites to cool in the pan for 4-5 minutes, then loosen the edges with a knife to remove them. Serve or store for later.
Tips for Making Muffin Tin Egg Bites
These pointers will help you achieve egg muffin perfection.
- Skip the paper liners. Be sure to grease your muffin pan well or use parchment liners for best results. Standard paper liners could stick to your egg muffins.
- Don’t overfill the pan. Your egg bites will puff up in the oven while baking so be sure to only fill your muffin tin 3/4 of the way full to prevent overflowing.
- Avoid overmixing. There may be a bit of deflating when your egg muffins cool and that’s ok. The more air you whisk into the eggs while beating, the more deflating will occur so don’t over mix your eggs.
- Cool a bit before serving. Let your egg muffins cool for about 10 minutes before attempting to remove from the pan. If necessary, run a knife around the edge of the egg muffins to help release them from the pan.
How to Store and Reheat
I like to store my egg bites in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze your egg muffin cups wrapped tightly in plastic wrap individually and then tossed in a resealable freezer bag for up to 2 months.
To reheat, place the egg bite on a microwaveable plate. Heat in the microwave for 20 seconds and enjoy immediately. If they’re frozen, remove the plastic wrap and wrap in a paper towel. Heat your egg muffin cup in the microwave for 1 minute or until warmed through.
What to Serve With Bacon Cheddar Egg Bites
- Blueberry Smoothie
- Iced Lavender Oatmilk Latte
- Fruit Cocktail
- Overnight Oats
- Berry Yogurt Parfait
- Dirty Chai Latte
More Easy Breakfast Ideas
- Freezer Egg McMuffin Breakfast Sandwich
- Freezer Breakfast Burrito
- Easy Freezer Waffles
- Quick Instant Pancake Mix
- Denver Omelette Egg Muffin Cups
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Get the Recipe: Bacon Cheddar Egg Muffin Cups
Ingredients
- 1 cup cooked bacon, crumbled
- 1 1/2 cup cheddar cheese
- 10 large eggs
- 1/4 cup milk
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
Equipment
- muffin tin
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the egg, milk, salt and pepper.
- Divide 1/2 the bacon and 1/2 the cheese evenly among the muffin tin wells.
- Divide the egg mixture among the muffin cups filling until about 1/4 inch below the top.
- Sprinkle with the remaining cheese and bacon.
- Transfer to the oven and bake for 25-30 minutes or until the egg is fully cooked.
- Allow to cool in the pan for 4-5 minutes then loosen the edges with a knife to remove.
- Serve immediately or transfer to an airtight container and store in the refrigerator for up to 5 days.
2 Comments on “Bacon Cheddar Egg Bites”
90% of the time the requested recipe doesn’t show up in E mail.
You just have to click the link to the recipe. You can make a folder in your email and move all the “saved recipe” emails there and then you can access them by clicking the title of the recipe which is a hotlink.