Fluffy Bacon and Cheddar Egg Bites (Perfect Meal Prep)
These light and fluffy egg bites are baked in a muffin tin, packed with crispy bacon and sharp cheddar, making them an ideal, low-carb option for quick breakfasts or meal prepping.
Equipment
- Standard 12-cup Muffin Tin
- Large Mixing Bowl
- Whisk
Ingredients
Egg Bite Mixture
- 12 large Eggs
- 1/4 cup Heavy Cream or Whole Milk Use cream for extra fluffiness and richness.
- 1/2 cup Shredded Sharp Cheddar Cheese Freshly shredded melts best.
- 6 slices Thick-Cut Bacon Cooked crispy and crumbled.
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 tablespoon finely chopped Chives or Green Onion Optional, for garnish and flavor.
- Non-stick cooking spray Or butter, for greasing the pan.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Thoroughly grease a standard 12-cup muffin tin with non-stick cooking spray or butter. Ensure the sides and bottoms of the cups are completely coated to prevent sticking.
- Ensure the 6 slices of bacon have been cooked until very crispy, then blot away excess grease and crumble them into small, bite-sized pieces. Set aside.
Mixing the Egg Base
- In a large mixing bowl, crack all 12 large eggs. Add the heavy cream (or milk), salt, and black pepper to the bowl.
- Whisk the mixture vigorously for 1 to 2 minutes until the eggs are fully incorporated, slightly frothy, and a uniform light yellow color. Aerating the eggs helps achieve maximum fluffiness.
Assemble and Bake
- Gently fold the shredded cheddar cheese, the crumbled bacon pieces, and the optional chopped chives into the egg mixture. Ensure the solids are evenly distributed.
- Carefully pour the egg mixture into each prepared muffin cup, filling them evenly about three-quarters of the way full. Do not overfill.
- Bake for 20 to 25 minutes at 350°F (175°C). The egg bites are done when they are set, puffy, lightly golden around the edges, and a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and allow the egg bites to cool in the pan for 3 to 5 minutes. Use a small offset spatula or butter knife to gently loosen the edges before transferring them to a serving plate.
Notes
For make-ahead meals, store cooled egg bites in an airtight container in the refrigerator for up to 4 days, or freeze them for up to 2 months. Reheat in the microwave for 30–60 seconds, or in a toaster oven until warmed through. For extra easy release, line the muffin tins with parchment paper liners.