Easy and delicious bacon and cheese egg bites are the keto-friendly breakfast that makes busy weekdays survivable. Eleven eggs, mozzarella, bacon, ground beef, and scallions bake into twelve golden, protein-loaded bites. Just 1g carb each, and they reheat in under a minute.
Tired of the same old boring breakfast? Say goodbye to morning chaos and hello to these incredibly easy and delicious Bacon & Cheese Egg Bites! Packed with protein and bursting with savory flavor, they’re the perfect grab-and-go solution for busy weekdays. Whether you’re following a keto diet or just looking for a satisfying, make-ahead meal, these little muffins are about to become your new best friend.
Ingredients
• 11 large eggs
• 7 ounces / 200g (7.1 oz) mozzarella cheese, shredded
• 4 ounces / 115g (4.1 oz) bacon, cooked and chopped
• 1 ounce / 28g (0.99 oz) ground beef, cooked and crumbled
• 3 scallions, finely chopped
• 1 teaspoon (5 ml / 0.2 fl oz) olive oil
• Salt, to taste
• Black pepper, to taste
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C. Generously grease a 12-cup muffin tin with baking spray or a light coating of olive oil.
3. In a large mixing bowl, whisk the eggs and olive oil together until smooth and well-combined.
4. Stir the shredded mozzarella cheese, cooked bacon, cooked ground beef, and chopped scallions directly into the egg mixture.
5. Season the mixture with salt and pepper to your personal taste and stir one final time to ensure all are evenly distributed.
6. Carefully pour the mixture into the prepared muffin tin, filling each cup about three-quarters of the way full.
7. Bake for 17-20 minutes, or until the centers are set and the tops are lightly golden. You can test for doneness by inserting a toothpick into the center of a bite; it should come out clean.
8. Allow the egg bites to cool in the tin for a few minutes before serving. This will help them release from the pan more easily.
Nutritional Information
• Serving Size: 1 egg bite
• Calories: Approximately 150 kcal
• Protein: 12g
• Fat: 11g
• Carbohydrates: 1g
• Note: is an estimate and may vary based on specific used.
Pro Tips
• For fluffier egg bites, add a splash of heavy cream or milk (about 2 tablespoons / 30 ml / 1 fl oz) to the egg mixture before whisking.
• Don’t overfill the muffin cups! Fill them only about three-quarters full to prevent them from spilling over as they puff up during baking.
• These egg bites are perfect for meal prep. Store them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20-30 seconds.
• Feel free to customize your fillings. Try adding sautéed spinach, diced bell peppers, or different cheeses like cheddar or feta for a new flavor combination.
FAQ
Q: Are these bacon and cheese egg bites keto-friendly
A: Yes, these egg bites are an excellent keto-friendly breakfast option. They are packed with protein and fat while being very low in carbohydrates, with only about 1g (0.04 oz) per serving.
Q: How do I store and reheat leftover egg bites
A: For easy meal prep, store the cooled egg bites in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave for 20-30 seconds for a quick and warm breakfast.
Q: Can I customize the fillings in this recipe
A: Absolutely. Feel free to customize your fillings by adding other ingredients like sautéed spinach, diced bell peppers, or swapping the mozzarella for other cheeses like cheddar or feta.
Q: How do I keep my egg bites from sticking to the muffin tin
A: To prevent sticking, generously grease the muffin tin with baking spray or olive oil before pouring in the egg mixture. Also, allowing the egg bites to cool in the tin for a few minutes after baking helps them release more easily.
Pro Tips
- Fill the muffin cups only three-quarters full. The bites puff as they bake, and overfilled cups spill over the edges and stick to the tin.
- Grease the 12-cup tin generously with baking spray or olive oil, then let the bites cool in the tin a few minutes before loosening. That rest makes release far easier.
- Cook and drain both the bacon and ground beef before stirring them into the eggs. Rendered fat pooling in the mixture makes the bites heavy and greasy.
- A splash of heavy cream or milk, about 2 tablespoons, whisked into the eggs gives a fluffier bite. Sautéed spinach, diced bell peppers, cheddar, or feta all work as mix-ins.
- These are ideal meal prep: refrigerate in an airtight container for up to 4 days and microwave for 20-30 seconds. They freeze well too.
Frequently Asked Questions
Can I meal prep these bacon and cheese egg bites?
That's exactly what they're made for. Store the cooled bites in an airtight container for up to 4 days and microwave them for 20-30 seconds straight from the fridge.
Can I freeze the egg bites?
Yes. Freeze them in a single layer, then transfer to a freezer bag for up to a month. Thaw overnight in the fridge and rewarm gently for best texture.
Why did my egg bites overflow in the tin?
The cups were filled too high. Fill each about three-quarters full so the bites have room to puff up without spilling over as they bake.
Are these egg bites keto-friendly?
Absolutely. Each bite has 1g carbs with 12g protein and 11g fat, built on eggs, mozzarella, bacon, and ground beef. They fit even a strict keto day.
Recipe card below.
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Ingredients
Method
- Directions
- Preheat your oven to 350°F / 175°C. Generously grease a 12-cup muffin tin with baking spray or a light coating of olive oil.
- In a large mixing bowl, whisk the eggs and olive oil together until smooth and well-combined.
- Stir the shredded mozzarella cheese, cooked bacon, cooked ground beef, and chopped scallions directly into the egg mixture.
- Season the mixture with salt and pepper to your personal taste and stir one final time to ensure all are evenly distributed.
- Carefully pour the mixture into the prepared muffin tin, filling each cup about three-quarters of the way full.
- Bake for 17-20 minutes, or until the centers are set and the tops are lightly golden. You can test for doneness by inserting a toothpick into the center of a bite; it should come out clean.
- Allow the egg bites to cool in the tin for a few minutes before serving. This will help them release from the pan more easily.
- Don't overfill the muffin cups! Fill them only about three-quarters full to prevent them from spilling over as they puff up during baking.
