Fluffy, cheesy, and easy to prep, this super delicious Egg Bites Recipe makes the perfect grab-and-go breakfast.
When it comes to the first and most important meal of the day, breakfast, I want something protein-filled but also really delicious! After all, what do they say? How you start your morning determines the rest of your day, or something like that. You know what I mean.
When I’ve got time on my hands, I enjoy making elaborate brunches. This weekend, however, I was hosting my entire family, and so that wasn’t going to happen, especially for a not-so-morning person like me!
I wanted something filling, protein-packed, and simple, and egg bites certainly fit the bill. Plus, egg bites are made using a host of ingredients you’re no stranger to—just eggs (obviously), cheese, tomatoes, bacon, and a bit of cream. No surprises here! Even better, I finished making them in about 30 minutes, so I could spend time with my family instead of being stuck in the kitchen cooking!
Healthy swaps
Replace the bacon: Although very delicious, it’s not for everyone. If you’d prefer a leaner alternative, I’d suggest turkey bacon or your favorite vegan sausage. Canadian bacon and lean chicken sausage are equally tasty. Whatever you choose, fry it in a pan beforehand with a small amount of oil.
Use only egg whites: For a lighter version, omit the egg yolks. With eight eggs, you’ll have about 11 ounces, or roughly one and one-third cups.
Reduce or skip the salt: Bacon provides so much flavor that you may not need to add salt at all. For less sodium, reduce or skip the salt and sprinkle in a little more pepper along with some dried herbs like oregano or basil.
How do I store leftovers?
You can refrigerate leftover egg bites in an airtight container for up to 4 days. Reheat in your microwave for about 30 seconds or in your toaster oven set at 350°F for 5 minutes, until heated through.
For longer storage, flash-freeze them on a parchment-lined baking sheet first to prevent sticking. Once they’re completely frozen, store the bites in a freezer-safe bag or container for up to 2 months. To reheat, microwave from frozen for 1–2 minutes, or thaw overnight in the fridge and follow the heating instructions for refrigerated bites.
Serving suggestions
The egg bites can be served with a variety of wholesome breakfast dishes, like a stack of hearty Buckwheat Pancakes or Oatmeal Waffles. And who doesn’t love a side of Air-Fryer Breakfast Potatoes? You can also keep it simple and serve the egg bites with fresh Spring Salad, Hash Browns, and a cup of coffee. For a festive brunch idea, set the table with pitted olives, Bagels, a simple Tomato-Basil Salad, and refreshing Strawberry Lemonade.
However, one of my favorite ways to serve egg bites is with sriracha yogurt. To make this, mix yogurt with a small amount of sriracha sauce. You can also use sour cream or Greek yogurt as alternatives—or for something even richer, try this Sriracha Mayo recipe.
Ingredients
- Cooking spray or melted butter for greasing muffin tin
- 8 medium eggs
- 1/3 cup heavy cream
- Salt and pepper to taste
- 1/2 cup freshly grated Parmesan cheese
- 12 cherry tomatoes
- 3/4 cup spinach
- 8 slices bacon
Instructions
- Preheat the oven to 350F.
- Grease the muffin tin with cooking spray or melted butter.
- In a large bowl, whisk together the eggs, heavy cream, salt, and pepper. Transfer the mixture to a pouring jug.
- To each muffin tin slot, add the grated cheese, chopped tomatoes, and chopped spinach. Give the filling a little press down if needed.
- Pour over the egg mixture and tap gently onto the kitchen counter to remove any air bubbles.
- Top the egg bites with prepare crispy bacon pieces.
- Bake egg bites for 20 minutes.
- Serve and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
SO easy to make and yummy! Thanks so much
can you freeze these bits
Hey Pamela – Yes you can, I actually discuss that in the FAQ. Make sure to let them cool completely first. And they are very easy to reheat in the microwave.
A time to cook would have been helpful!
Hi! We do have the time in the recipe card at the bottom to bake for 20 minutes. Thanks for visiting 🙂
Hi,
Love the recipe😁 and super simple to make. My mom and I made some with different variations of the meat, cheese, and veggies. You mentioned it would be ok to grease the pan with butter, but I would advise against it because my batch stuck to the pan. Maybe try crisco or regular oil if one doesn’t like using the spray oil.
Thank you for sharing this recipe❤️.
So happy you like it Tara, thanks for your message!
Can 2% milk be used in place of heavy cream
Hi Kat – Yes, it will work but it will likely be a bit lighter. You can also try mixing it with a little melted butter to make it richer.
I followed the recipe and really liked everything, except….they stuck in the pan and broke up when I tried to take them out. I had sprayed the muffin tin with oil so not sure what went wrong. I also let them cool before I tried to take them out. any suggestions?
Hey Rose, Glad you enjoyed them! You can try using silicone muffin liners or greasing more generously with butter next time. Some pans are unfortunately extra sticky in my experience.