Cheesy Bacon Mini Egg Muffins
These Cheesy Bacon Mini Egg Muffins are the perfect make-ahead breakfast! Pop them in the freezer and reheat in a few seconds for breakfast on the go.
My son is a serious sleepyhead, and I still hesitate to wake him up most mornings. Although he’s not a baby any longer, the phrase “never wake a sleeping baby” is permanently lodged in my brain! Lucky for me, he wakes up hungry and loves homemade breakfast like these Mini Egg Muffins!
“So excited these came out terrific! Thank you for the recipe. I followed your recipe using…shredded Parmesan & Swiss, ham, sausage lightly sautéed w/ garlic powder, chopped red pepper & green onion.” – Cynthia
Over time, I discovered that these Mini Egg Muffins were not only a quick breakfast, they’re also useful for low carb meal prep, and even easy dinners! If my son didn’t like what we were having, I’d pop in a few of these egg bites from the freezer, add fruit and veggies, and dinner would be served.
I bake these in the oven with a mini muffin tin. In my opinion, this is the lowest maintenance way to make mini egg muffins without special equipment.
“Came out great! Wish we wouldn’t eat all 24 in one sitting so I could get a freezer stash going 🤣” – LB
But, if you have a sous vide machine, you can use it to make these muffins into a copycat of Starbucks Sous Vide Egg Bites, with way less money than buying them there!
I love the custardy texture of their Bacon Gruyere Egg Bites, but honestly, I definitely do not like the price! They cost a small fortune. If you decide to make these in the sous vide, you will need a silicone mold for egg bites that seals and a bit more time. Use gruyere cheese and pop them in for about an hour at 145 degrees Fahrenheit, and allow to cool completely before popping them from the mold.
“I tried it! It came out great, doubled the bacon and added 6 eggs instead. Great oven recipe for winter weather.” -Savvy
Recipe Ingredients for Mini Egg Bites
For this easy recipe, you will need:
- Whole Eggs
- Bacon
- Shredded Cheese
- Milk
- Salt and Pepper
Egg Muffin Ingredient Substitutions
- Substitute chopped deli ham or turkey for bacon. A great option for a healthy breakfast!
- Add chopped red pepper or any color bell peppers, green onions, diced onion,
- Substitute egg whites for some or all of the whole eggs. You will need roughly 2.5 cups of egg white or egg beaters solution.
- Add 1-2 teaspoons of hot sauce for slightly spicy
- Substitute unsweetened coconut milk for the milk.
- I like to use cheddar cheese, gruyere cheese and pepperjack cheese. Truly, use the cheese you have on hand!
Serving Suggestions for Egg Bites
I like to use this mini egg muffins as a way to add protein to another quick breakfast option, like healthy cereals, breakfast cookies, fresh fruit or oatmeal!
Equipment Needed
I love using this oversized mini muffin pan from Amazon. Having a pan with more cavities allows you to get this recipe done super quick!
Storage Leftover Egg Muffins
Store them in the refrigerator in an airtight container or plastic bag for up to three days. These bacon egg bites will keep in the freezer for 2-3 months.
If you love this Mini Egg Muffin recipe, I think you’ll also enjoy my Healthy Vegetarian Egg Muffins recipe!
Cheesy Bacon Mini Egg Muffins
Ingredients
- 8 large eggs, beaten
- ¼ cup milk, or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- ¼ cup shredded cheese, cheddar, gruyere or Swiss
- 4 slices bacon, cooked and crumbled
Equipment
Instructions
- Pre-heat oven to 350 degrees, grease a mini muffin pan.
- In a mixing bowl, crack eggs and beat until yolks are broken and well mixed. Add in milk and whip with a whisk until fluffy. Add a dash of salt and pepper.
- In the muffin pan, layer the shredded cheese and chopped bacon into the cups so that they are about ⅓ of the way full.
- Pour egg mixture into each cup, until cups are about ⅔ full.
- Bake for 10-12 minutes until egg muffins are solid. No liquid should remain.
- Allow to cool before popping out of pan.
Video
Notes
- Freeze these muffins single-layer in a quart sized zip lock bag. To reheat, microwave for 20-30 seconds on high.
- If you have heavy cream or whole milk, it really helps to make these little egg bites rich and satisfying! But, use the milk you have.
If you love this recipe, I think also enjoy these other breakfast recipes and egg recipes on my site:
- Fried Egg Chilaquiles Verdes
- Eggs in Hell (Italian Shakshuka)
- Avocado Toast with Egg
- Keto Mexican Breakfast Burrito
Tasty