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 our fluffy Instant Pot Sous Vide Egg Bites using your trivet and silicone molds.
We 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.
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
Preparing these easy bacon egg bites only requires a little bit of prep time and a 20-minute bake in the oven.
- Prepare the Eggs: Crack the eggs into a large bowl and whisk them with salt and heavy whipping cream.
- Add in the Filling: Stir the bacon and cheese into the egg mixture.
- Coat the Muffin Tin: Spray a muffin pan with cooking oil. Fill each egg mold with the egg mixture, leaving a small amount of space at the top.
- Bake the Egg Bites: Bake the egg bites at 350°F for about 20 minutes or until fully cooked through.
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 are some great options to add to your egg bites:
- Veggies: Onions, bell peppers, mushrooms, green onions, marinated red peppers, 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, monterey jack, feta, goat cheese, pepper jack, cheddar cheese, cottage cheese, and gruyere cheese.
Get creative! Don’t feel limited to our recipe. Pretty much any combination you would have in an omelet will work in an egg bite – use whatever veggies, protein, & cheese you like best.
5 Tips for Making Starbucks Copycat Bacon Egg Bites
These 5 tips will help you make perfectly fluffy bacon egg bites each and every single time.
- Whisk in the cream before the bacon and cheese. Be sure to whisk your eggs with cream before adding bacon and cheese. This will make for a more uniform egg bite. If you’d like, supercharge the mixing process by using a blender.
- Chop your egg bite additions in a similar size. The more even your chopping, the more uniform your egg bites will bake!
- Generously coat the muffin tin. Make sure to spray your muffin tin with cooking spray before adding the egg mixture into each egg bite mold. You don’t want your bites to stick to the pan!
- Transfer the egg batter properly. Use a ladle or a measuring cup to pour the egg mixture into the muffin tin.
- Use only egg whites. If you want to lower cholesterol, swap out the whole eggs for only egg whites. Reduce waste and save the yolks for french toast or homemade air fryer chicken tenders.
Serving Suggestions
Pop some slices of sourdough bread in your toaster and pair your egg bites with a side of fruit. My boys 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, pico de gallo, or more cheese. If you’re serving them for Sunday brunch, pair them with a potato mushroom breakfast.
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 for storing egg bites in the freezer or refrigerator:
Freezing Egg Bites (Long Term)
To freeze your egg bites, first let them cool down completely. Then, wrap each one in plastic wrap and place them in a plastic storage bag. When stored properly, you can keep egg bites frozen for up to three months.
Reheating Tip: 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)
To keep your eggs bites refrigerated throughout the week, first let your egg muffins cool down completely. Then, place them in an airtight container and store in the refrigerator for up to 5 days.
Reheating Tip: When you are ready to reheat them, place them on a microwave-safe plate and cook them for about a minute.
FAQ
Do you cook the bacon before adding it to bacon egg bites?
Yes, you should always cook the bacon before adding it to bacon egg bites. Cooked bacon brings an awesome texture to the bite and nixes the risk that raw bacon won’t cook properly in the baking process.
Can you use bacon bits in bacon egg bites?
You can use bacon bits in bacon egg bites, but it’s not recommended to use the ones you’d find in the salad dressing section at the grocery store. Opt for fresh bacon bits for the best results.
Why are my bacon egg bites soggy?
Your egg bites likely turned out soggy for two different reasons. The first is that they have been undercooked and the egg is still raw in the center. The second is that you didn’t get the proportion of eggs to heavy whipping cream right.
Can you cook bacon egg bites on the stove?
No, it’s not a good idea to cook bacon egg bites on the stove. What makes these special is that perfect golden-brown crust that you can only achieve with the help of an oven.
How do you know if your bacon egg bites are cooked?
You’ll know your bacon egg bites are fully-cooked when the tops turn golden brown and the middle of the bite is firm without any jiggle. You can also stick a toothpick into the center of the muffin – if it comes out clean they’re ready.
How do you make fluffy bacon egg bites in the oven?
You make fluffy bacon egg bites by adding heavy whipping cream to the raw egg mixture. The inclusion of dairy creates that sought-after, light, and fluffy texture that you’re looking for. In a pinch, you can use heavy cream or whole milk.
Other Quick Egg Recipes
- Breakfast Burrito – Simple egg, ham, & mushroom burritos
- The Best Asparagus Quiche Recipe – Asparagus, feta, & mozzarella egg pie
- Crustless Quiche – Perfect for making ahead and easily customizable!
- Egg Omelette Roll – Inspired by Korean gyeran mari
- Breakfast Quesadillas – 5 ingredient egg & cheese quesadillas
Recipe
Ingredients
- 12 large eggs
- 1 cup mozzarella cheese grated
- 1 cup bacon bits fully-cooked
- 1/2 cup heavy whipping cream
- cooking oil spray
Instructions
- Gather all the ingredients for the recipe.
- Crack the eggs into a large bowl and season them with salt. Add in the heavy whipping cream and whisk to combine.
- Stir in the bacon and cheese into the egg mixture.
- Spray a muffin pan generously with cooking oil. Fill each cup with the egg mixture, leaving just a small amount of space to account for rising.
- Bake the egg bites at 350°F for about 20 minutes or until fully-cooked through.
Can I substitute eggs for whole eggs ?
Hey there, I am not sure I fully understand the question. Do you mean egg whites for the whole egg?
Thank you for the recipe. I’m trying to read the reviews and can’t seem to find them. I can only find the questions people have for you. I tapped the stars and it forced me to rate the recipe. I would love to read who made it and how the added to our changed the ingredients.
Hi Jennifer, I am not sure why you are not finding the reviews. They are definitely there. Go all the way to the bottom of the recipe, They should show up there.
Thanks for sharing this recipe. I am forever at Starbucks buying these, now I will just reach into the freezer and grab my own!
Kerry, this is so great! You get to control your ingredients and save some $.... Thanks for sharing!
How many egg bites are in a serving? It is not listed in the nutritional facts. Thank you
There's one egg bite reflected in the nutritional facts. Most of the time we eat 2-3 (depending on if we pair them with toast or not). Thanks Louise!
Thank you for the feed back. It's greatly appreciated. I'll be making them today
Hi Natalya
Once they are baked is this something that can be frozen, if yes how long will they keep in the freezer? I like the idea of just grab & heat it and go. Thank you
Hi Louise - Thanks for the question! We actually included instructions on how to freeze egg bites in the text. Kindly find the instructions below:
Let your egg muffins cool down completely. Then, wrap each one in plastic wrap and place them in an airtight container or Ziplock 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).
Hope this helps!
Thank you so much.
Can I use butter in place of cooking spray?
Hi Jessica- I haven't tried but I'm sure it could work!
When adding vegs, do I need to sauté them first?
Hi Jo- great question! Yes, you'll want to sauté them so they soften up a bit before adding to the egg mixture. Enjoy!
Can I use cupcake papers in the muffin pan instead of oil spray?
Hi Marie - I would use cooking spray and pour them directly in. They are prone to sticking. Hope this helps!
Hello. can i do without the cheese? I'm allergic. Thanks
You sure can! They will be a bit less creamy, but just as tasty!
I blended 6 eggs with 1 cup of cottage cheese and herbs. Then chopped up fresh raw mushrooms, green onions, and zucchini, mixed them together and filled 12 lightly greased muffin 'bowls' 2/3's full. Then carefully poured the egg/cottage cheese/herb mixture into each bowl halfway up, let it settle thru the veges, then poured to the top. Topped with grated sharp cheddar cheese and sprinkled green onion tops. Baked 350 degree onion 20 minutes, then turned oven off and let them sit 5 minutes before taking out of the oven. YUMMY!! Only thing I'd change would be to coat the muffin bowls with more grease prior to filling. I'll make this recipe again and again, changing the veges and herbs!!
Hi Nina, thank you for sharing this recipe, that sounds amazing, I love all the veggies you added into this recipe! Thank you for sharing your creation, I love reading what the recipes inspire you to make 🙂
Best muffins ever 👍absolutely delicious 😋
Thank you, Edith! Such a great breakfast on the go. So happy you enjoyed them!
Yum!!!!! Easy and fun! I did cooked sausage crumbles, bacon, egg & cheese. Everyone loved! I didn’t have whipping cream so I used milk…
Julia, I am so glad you enjoyed the recipe, thank you for sharing your feedback!
Hi Natalya: there are delicious! Mine got very very fluffy/bloated and some were popped out of the muffin tin when I took them out of the oven after 17 minutes. Any tips on how to make them more dense?!
Thank you!
P.
The Starbucks and three bridges egg bites use cottage cheese to make them denser and more rich.
Oh that is so interesting. Thanks for sharing, Matt!
Hey, I can’t think of any tips. We love them light and fluffy.
Made these today and they’re excellent! Along with cooked bacon pieces I added diced green and red bell peppers as well as diced fresh mushrooms. These are a KEEPER! Thanks for sharing your recipe.
Dorothy, thank you for your feedback, great idea on adding the veggies, thank you for taking the time to share your feedback!
When adding green peppers, broccoli or potatoes, should I steam or cook them first?? I’m excited to try this recipe out! Thanks for sharing!
Hey Krisha, you can precook potatoes but the rest you shouldn't. Enjoy
Super Easy! You can literally throw whatever vegetables & breakfast meat you'd like in these tasty egg bits.
Today I browned some Hot chicken sausage, onion and garlic, threw in a little frozen spinach, and a handful of shredded cheese.
8 eggs was enough to fill my 12-muffin tins without filling to the top. Turned out perfect! Thank you Natalya!!
Those sound delicious, Molly! I'm so glad you enjoyed the recipe, thank you for taking the time to comment!
Wow! I was so intimidated by other recipes, when I saw how simple this one was I thought it was too good to be true. But they were simple and delicious! Exactly what I wanted!
I used silicone muffin liners and did not have whipping cream so I used 1\8 cup melted butter and 3\8 cup milk and it actually turned out very similar to the final product from this recipe!
Thank you for the recipe!
I'm so glad you enjoyed them, I'm glad you could make it work without the whipping cream. Thank you for taking the time tp share your feedback, Rachel!
Isp the have instant pot wondering why that version uses cottage cheese but oven uses heavy whipping cream
Instant pot ones look more fluffy
Hey Rachel, ours are very fluffy and cottage cheese is a great source of protein. I think they come out a little healthier.
Do you have to cook the bacon before mixing with the eggs
Yes, we do add cooked bacon pieces. You can also get prebaked bacon at Costco.
Do you preheat oven to 350?
Hi Billie, yes, preheat the oven. Enjoy
Do the eggs need to be in room temperature?
Hey Francisca, they don't have to be. They are easier to whisk when they are at room temperature.
Which is better: Dash Mini Egg Bites Maker Machine or Large Egg Bites in a Muffin pan in the oven?
Hey, I have never tried using Dash Mini Egg Bites Maker Machine, so I dont even know. 🙂
I have been experimenting with this kind of recipe. I like to freeze these to take them camping or for a quick breakfast. I have found that silicone muffin cups are the bomb for this recipe. The egg bites just pop right out. When I am assembling the egg bites, I place the silicone muffin tray on a baking sheet as they are not very sturdy, and I don't want to spill my egg bites when moving them from countertop to the oven. I use 6 eggs and this works well for the 6 count jumbo silicone muffin cups that I have. I didn't use any spray at all. They just popped right out!
Cynthia, this is a great tip. I have one for tiny cups and its not as great. You have convinced me to get a larger mold. I am excited.
If you use frozen ingredients like diced potatoes or chopped broccoli, do you need to cook them first or are they added still frozen?
Hey, Erin, it would depend on how large the pieces are. I personally would thaw them or not use frozen veggies because they would water down inside egg bites.
How many is a serving 1 or two?
This recipe has 12 eggs, which we cut into 12 servings.
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.
Do you mean already “whipped” or whipping cream?
Hey Sally, I mean whipping cream. Enjoy
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. 🙂