Bacon & Cheese Egg Bites
Let’s Talk About My (Slightly Obsessive) Love for These Egg Bites
You know how some recipes just worm their way into your regular breakfast rotation? That’s these Bacon & Cheese Egg Bites for me. Actually, the first time I made them, I was in a rush for a brunch (my mate Dan dropped in with zero warning—cheers, Dan), and my fridge was basically cheese, eggs, and, conveniently, bacon. Little did I know this accidental mishmash would go down an absolute storm! Anyhow, these make mornings a little less cranky in this house. Also, there was this one time I tried whisking the mixture by hand, got a cramp, almost dropped the bowl, and now my family won’t let me forget it (they think it’s hilarious).
Why You’ll Love This: AKA “Why My Family Demolishes These in Minutes”
I make this when I cannot deal with flipping pancakes or anything requiring more than, say, a mild commitment. My family goes wild for these, maybe because you can just grab them by the handful as you dash out the door or, I dunno, because there’s bacon (no explanation needed). When I’m really tired, I’ve even chucked everything into a blender—it’s not pretty, but the bites still vanish.
If you’re not a morning person, these are great because you don’t have to stand around. Just sling it in the oven, set a timer, and wander off for a coffee. Plus, they’re easily jazzed up—or down—depending on who’s moaning about green specks in their breakfast.
Grab These Ingredients (or, Y’know, Whatever’s Close Enough)
- 6 large eggs (free range if I’m feeling posh, standard if not)
- 1/2 cup cooked bacon, chopped & crispy (I’ve swapped in ham or even leftover sausage, when ravenous)
- 1/2 cup shredded Cheddar (my Nan insisted on Red Leicester, but seriously, whatever cheese you’ve got—Monterey Jack is brill too)
- 1/4 cup milk (I use oat milk sometimes, no one’s noticed yet)
- Salt and pepper (about half a teaspoon each, give or take—it’s a mood thing)
- Optional: pinch paprika or chili flakes (when my husband’s feeling spicy)
- Handful fresh chives, snipped (I go without more often than not, but they do look nice)
How I Actually Make Them (Warts and All!)
- Preheat your oven to 350°F (180°C). Get yourself a muffin tin—standard 12-cup is ideal, but honestly, I once used a brownie tray and sort of hacked off squares later; it was…fine.
- Grease your tin, and I mean really—egg sticks like the dickens. Cooking spray, butter, or even just a bit of oil on a napkin. (I may have forgotten once and had to scrap eggs off with a spoon. Don’t be like me.)
- In a mixing bowl, crack in all the eggs. Add milk, then whisk like mad. Or, be even lazier: throw it in a jug and use a fork (less washing up, in my book).
- Chuck in your bacon, grated cheese, salt, pepper, and whatever else you’re adding.
- Give it all a quick mix. If it looks bubbly or uneven, that’s normal. Sometimes I panic, stir again, and it somehow fixes itself in the oven. Magic.
- Pour the mix evenly into the muffin cups—about 2/3 full each. If some bits float to the top, I just poke them down with a spoon.
- Bake for 18–22 minutes. You’ll know they’re done when they’re puffed, a little golden around the edges, and don’t jiggle aggressively in the center when you give the pan a shake (a highly technical method!).
- Let them cool a bit in the pan—though, honestly, I’m impatient, and have definitely burned my fingers more than once. Then run a butter knife around the edges and pop ’em out. If they stick, just accept defeat and eat the ugly ones immediately (chef’s privilege).
Some Notes (the “What I Learned the Hard Way” Section)
- If they feel a bit too eggy—try reducing the milk or adding a touch more cheese. It took me ages to realize that ‘eggy’ is a moving target for everyone.
- Try not to underfill the muffin cups, or they’ll come out flat. Trust me, I managed to make an entire batch that looked like flying saucers once.
- If you’re using fancy cheese, don’t over-shred. Big clumps melt into gooey pockets, which is amazing by the way.
Variations I’ve Experimented With (and the One That Was a Bit…Odd)
- Veggie fix: Diced peppers or leftover broccoli, but don’t overdo the veg or it’s just too soggy.
- Make it Greek: Feta, spinach, and a few sun-dried tomatoes – massive flavor, but a tad leaky if you use too much tomato. Lesson learned.
- Mushrooms? I tried them once, but they made everything grey. Did not pass the family test. Maybe if you sauté them first… Or maybe not.
Don’t Sweat the Equipment
Look, if you don’t have a muffin tin, just use a small oven-proof dish and cut the bake into ‘bites’ later—nobody’s checking ticket stubs at brunch, right? Oh, and a whisk is nice, but a fork works if you’re not precious about texture.
How I (Supposedly) Store Them
Officially: airtight container, fridge, 3–4 days. But, if I’m being honest, the container is usually empty by the next morning. (Reheated in the microwave for 20 seconds, they’re still bonkers good.)
How We Eat Them
I love mine with hot sauce and a side of sliced cherry tomatoes. My kids do that weird ketchup-on-everything thing. And on rainy Saturdays, I sometimes tuck one or two into a slider bun with a leaf of lettuce—then promptly eat it before anyone else gets the idea.
The “Trust Me, Don’t Skip” Tips
- I once tried rushing the cooling step and, no kidding, they stuck so badly I had to soak the tin for an hour. Just wait… it’s worth it.
- Actually, if you double the cheese thinking you’re a hero, you’ll end up with an unholy mess that won’t set. Happened to me. Learn form my greed.
- If you see little craters on top, it’s just steam. No need to panic; honestly, one batch was crater city and tasted just fine.
Questions I’ve Actually Been Asked (Or Yelled at Me Across the Kitchen…)
- Can I freeze these egg bites?
- Totally—you can freeze them! Just let ’em cool right down first. My mate Dave reckoned they tasted even better out the freezer, but I’m not sure I’d go that far…
- Can I make these veggie?
- Yep—skip the bacon, maybe toss in some spinach or peppers. I wouldn’t add too much moisture-heavy veggie though (tried tomatoes once, things got soggy real fast).
- Milk alternatives?
- I tend to think oat milk actually makes these a bit fluffier. Almond milk, sure, if you’re into that. Soy sort of split once on me—so maybe skip that.
- Why do mine come out rubbery?
- You might be overbaking them, mate. I did that once when I lost track of time (blame late-night scrolling) and they bounced like rubber balls. Set your timer; trust me.
And, just randomly: Has anyone else ever dropped a piece of eggshell in and spent way too long trying to fish it out? No? Just me? OK then.
Ingredients
- 6 large eggs
- 1/2 cup whole milk
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 5 slices bacon, cooked and crumbled
- 2 tablespoons chopped green onions
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Nonstick cooking spray
Instructions
-
1Preheat your oven to 350°F (175°C). Lightly grease a muffin tin with nonstick cooking spray.
-
2In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
-
3Stir in the cheddar cheese, mozzarella cheese, crumbled bacon, and chopped green onions.
-
4Pour the egg mixture evenly into the prepared muffin tin, filling each well about 3/4 full.
-
5Bake for 20-25 minutes, or until the egg bites are set and lightly golden on top.
-
6Let cool slightly before removing from the tin. Enjoy warm or store in the refrigerator for meal prep.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
