Whip up these savory Cheddar Bacon Egg Bites for a quick, protein-packed breakfast that’s perfect for busy mornings. Loaded with crispy bacon, sharp cheddar, and fresh veggies, these bites are both delicious and easy!
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Why this recipe works
- Quick & Easy: Simple ingredients and minimal prep make these egg bites a breeze to prepare.
- Make-Ahead Friendly: Perfect for meal prepping; just reheat and enjoy throughout the week!
- Customizable: Easily adapt with your favorite mix-ins to suit your taste.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Eggs: The base of the recipe; use large eggs for best results. Or substitute each whole egg with two egg whites for a lighter option!
- Red bell pepper & yellow onion: Add sweetness and crunch; feel free to substitute with green bell pepper or shallots.
- Chives: For a mild onion flavor; green onions work as an alternative.
- Bacon: Choose turkey or regular based on preference.
- Cheddar cheese: Provides a sharp, creamy element; swap with Monterey Jack or Swiss if you’d like.
Recipe variations
- Add veggies: Incorporate sautéed spinach, mushrooms, or diced tomatoes.
- Spicy kick: Add diced jalapeños and a dash of hot sauce to the egg mixture for some heat.
- Herb infusion: Mix in soft chopped fresh herbs like parsley, basil, or dill for added freshness.
Step by step overview
Preheat & Prep: Set your oven to 375°F (190°C). Generously grease a 12-cup muffin pan with nonstick cooking spray to ensure easy release.
1. Mix eggs:
Avoid overmixing to prevent incorporating too much air.
2. Assemble mix-ins:
3. Add egg mixture:
4. Bake to perfection:
Let them cool in the pan for 5 minutes before transferring to a wire rack.
Tips for success
- Grease well: Make sure the muffin pan is well-greased to prevent sticking; silicone muffin cups also work well for easier removal – but you still need to grease them!
- Uniform chopping: Finely dice the vegetables, make sure they are all about evenly chopped. This helps even distribution and prevents sinking.
- Avoid overbaking: Keep an eye on the oven; overbaking can lead to dry egg bites. You want them to be set, not dehydrated 😉
- Cool before removing: Allow the bites to cool slightly before removing from the pan to help them maintain their shape.
Helpful hints
Troubleshooting & storage questions
Egg bites can stick to the pan if it’s not properly prepared. To prevent sticking, generously grease the silicone molds with butter, oil, or non-stick cooking spray before adding the egg mixture.
And even though silicone is non-stick, this extra step helps them to release from silicone cups, too!
Excess moisture from ingredients or overcooking can lead to a watery consistency:
Sauté: Pre-cooking very watery vegetables like mushrooms or tomatoes helps release and reduce their water content before adding them to the egg mixture.
Avoid overmixing: Mix the eggs just until combined. Overmixing can incorporate excess air, affecting the texture.
Watch the baking time: Cooking the egg bites for too long can cause them to get a weird spongy texture.
The right storage and reheating method are key to maintaining the taste and texture of egg bites:
Fridge: Place cooled egg bites in an airtight container and refrigerate for up to 4 days.
Freezing: For longer storage, freeze egg bites on a baking sheet until firm, then transfer to a freezer-safe bag or container. They can be frozen for up to two months.
Reheating: To reheat, microwave refrigerated egg bites for about 30 seconds. For frozen ones, microwave for 1–1.5 minutes. Alternatively, reheat them in a preheated oven at 350°F until warmed through.
Serving tips
These egg bites are best enjoyed warm for the perfect texture and flavor.
I love them on their own, but they’re also great paired with a fresh fruit salad or whole-grain toast and chunky avocado salsa for a complete breakfast. For a touch of heat, drizzle with your favorite hot sauce or sprinkle with red pepper flakes!
More make ahead breakfasts to try
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Cheddar Bacon Baked Egg Cups
Ingredients
- nonstick cooking spray
- 9 large eggs beaten
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- cracked black pepper to taste
- 1 medium red bell pepper deseeded and finely diced (about 1 cup)
- 1 small yellow onion finely chopped (about ⅔ cup)
- ¼ cup finely chopped chives
- ⅓ cup turkey bacon OR regular bacon; cooked and crumbled
- ⅓ cup shredded cheddar cheese
Instructions
- Prep: Preheat oven to 375°F and generously grease a 12 cup muffin pan well using nonstick cooking spray (do NOT skip greasing; OR use a silicone muffin cups and nonstick spray for easiest release).
- Make egg mixture: Mix 9 large eggs, ¼ teaspoon garlic powder, ¼ teaspoon salt and cracked black pepper together in a medium bowl JUST until smooth. Do not overmix, or too much air will be incorporated.
- Assemble muffins: Evenly divide 1 medium red bell pepper (finely diced), 1 small yellow onion (finely diced), ¼ cup finely chopped chives, ⅓ cup turkey bacon and ⅓ cup shredded cheddar cheese between greased muffin cups. Evenly pour egg mixture on top.
- Bake: Bake for 15-20 minutes, or until egg muffins are lightly browned around the edges, firm to the touch and cooked through. Set pan on a wire rack to cool for 5 minutes, then remove egg muffins from pan and either serve warm or allow to fully cool on wire rack.
Notes
Recipe first published on 01/07/2019. Updated with new photos and new text on 02/21/2025.
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