Light, fluffy and flavorful, these Easy Bacon Egg Bites are quick to prepare and Keto-friendly. They are so easy to make and reheat well! What else is there to ask for?
If you own an instant pot, you can make or fluffy Instant Pot Sous Vide Egg Bites.
I created this recipe as a replica of the egg bites served at Starbucks. During the low-carb and Keto craze of late, egg bites have become a popular food to prep for those trying to watch their waistline. Baked in a muffin tin, they are super simple to whip up and even easier to reheat in the microwave.
Easy Bacon Egg Bites have been an absolute hit with my boys! In the morning, they pop them in the microwave by themselves (lucky me!) and gobble them up as we head out the door to drop them off at school. Sometimes, we even pack them in their school lunches. I can rest assured that they are getting the nutrition they need for breakfast, while also not having to heat up a pan and make them fresh eggs myself. That’s what I call a “win-win”!
How to Make Egg Bites
Homemade Egg Bites vs. Starbucks Egg Bites
Starbucks created a knock-out product that people can’t get enough of. However, making my recipe for Easy Bacon Egg Bites will save you money and allow you to experiment with different egg bite flavor combinations.
Here’s some great options to add to your egg bites:
- Veggies: onions, bell peppers, mushrooms, green onions, broccoli, zucchini, asparagus, spinach, kale, potatoes, and any and all types of herbs.
- Meats: bacon, ham, steak, grilled chicken, turkey, Canadian bacon and sausage.
- Cheeses: mozzarella, parmesan, jack cheese, cheddar, feta, goat cheese and pepper jack.
Get creative! Don’t feel limited to my recipe. Pretty much any combination you would have in an omelette will work in an egg bite.
Serving suggestions: Pop a piece of bread in your toaster and pair your egg bites with a side of fruit. My boys really like to squish an egg bite between the halves of a toasted english muffin for a quick breakfast sandwich. If you are trying to stay low-carb, top your egg bite with some fresh avocado, salsa or more cheese.
Tips for Making Bacon Egg Bites
- Be sure to whisk your eggs with cream before adding bacon and cheese. This will make for a more uniform egg bite.
- Make sure to spray your muffin tin with cooking spray before adding the egg mixture. You don’t want your bites to stick to the pan!
- Use a ladle or a measuring cup to pour the egg mixture into the muffin tin.
- Chop your egg bite additions in a similar size. The more even your chopping, the more uniform your egg bites will bake!
Storing Egg Bites
Prepping egg bites ahead of time means a no-fuss breakfast. If you have a large family, I suggest making double or triple batches. Here are my tips and tricks to storing egg bites in the freezer or refrigerator:
Freezing Egg Bites (Long Term)
Let your egg muffins cool down completely. Then, wrap each one in plastic wrap and place them in an airtight container or Ziploc bag. When stored properly, you can keep egg bites frozen for up to three months.
When you are ready to reheat, unwrap the egg bites and wrap them in a wet paper towel. Place them on a microwave safe plate and defrost them for 1-3 minutes (depending on the strength of your microwave).
Refrigerating Egg Bites (Short Term)
Let your egg muffins cool down completely. Then, place them in an airtight container and store in the refrigerator for up to 5 days. When you are ready to reheat them, place them on a microwave-safe plate and cook them for about a minute.
Other Quick Egg Recipes
Recipe
Ingredients
- 12 large Eggs
- 1 cup grated Mozzarella Cheese
- 1 cup Bacon
- 1/2 cup Whipping Cream
- Spray Oil
Instructions
- Prepare all ingredients for the recipe.
- Season eggs with salt, add add whipping cream. Whisk to combine everything together.
- Whisk bacon and cheese into egg mixture.
- Spray muffin pan generously with cooking oil. Fill each cup with egg mixture, almost to the top.
- Bake them at 350F for about 20 minutes or until they look fully cooked.
The eggs came out kind of weird. It was slightly sweet and smooth texture like coconut meat. I think it’s from the cream... def will leave that out next time.
What type of cream did you use?
I used your basic ingredient list to make a version of these; it would be helpful to suggest how much salt to use and how much egg mixture to put in each muffin tin cup so we'd have an idea of how many muffins this could make. I ended up with 19, and they're great! Thank you!
Hey Alli, in the video we go into more detail, we have it on our Youtube Momsdish channel. As far as salt, each brand has a different strength so its hard to suggest the amount. Thank you for your feedback.
I'm excited to make these, do you have to use whipping cream? Or can I use 2% milk?
The texture comes out better when you use heavy whipped cream.
Made these using various cheeses and veggies. Sooooo good and super easy to make! Great recipe!
Raven, I am so glad you loved it. Thanks for sharing your feedback.
I made these for the first time last night to have this morning. These are quick and easy great for on the go in the mornings. They’re great for my keto diet and my husband is even eating them he says they taste great.
Julie, thank you for taking the time to let me know. I am so happy that you enjoyed them! We love freezing a batch of them. 🙂
Can u freeze them?
Yes, we make them in large batches and freeze for later.
HOW much salt?
We season to taste, depending on the type of bacon we use. Sometimes it’s salty one so we don’t really add much salt.
I have a question. Do you cook the bacon first or put it in chopped up raw?
Yes, I typically purchase pre-cooked bacon.
This is GENIUS! My kids are going to love it. Thanks so much for sharing.
Thank you dear! My boys love it and it has been on repeat here 🙂