Fluffy and flavorful cheesy bacon breakfast bites are the most delicious way to start your day! Eggs, bacon, and cheese are baked into muffin size bites – it doesn’t get better than that. Make this quick and easy breakfast recipe today!
Cheesy Bacon Breakfast Bites
Trust me – these cheesy bacon breakfast bites are the ultimate crowd pleasers! Whenever I have company over, or my kids have a sleepover, I love making these egg, bacon and cheese cups for breakfast. They’re healthy, delicious, and only take about a half hour to whip up!
I first made these when I went on a little vacation with some of my girlfriends. Let me tell you, after a long night of having fun, eating these healthy breakfast bites was the BEST way to wake up! Everyone wanted to know the recipe, and I was happy to share it. Like I said – ultimate crowd pleaser!
These are totally kid approved, too. The veggies in these cheesy cups are mixed in pretty well, so even the pickiest of eaters will enjoy them for breakfast. I love making them for my kids before school, because I know they’ll actually be full for a while from the protein content.
Cheesy bacon breakfast bites are kid approved and vacation-mom approved. They’re the best!
Ingredients for Healthy Egg, Bacon and Cheese Cups
- eggs – Remember, free range and organic is always the way to go to get the best eggs every time!
- almond milk – This dairy alternative is one of my favorites, and it works perfectly with this recipe.
- onion – I love using chopped white onions for this recipe, but yellow works just as well!
- turkey bacon – Did you know that turkey bacon has fewer calories AND less saturated fat than pork bacon?! Plus, in these cheesy cups, you can’t even tell the difference between pork and turkey bacon.
- spinach – Say good morning to vitamins A, K, and C!
- mushrooms – Mushrooms are an excellent source of fiber, protein, and antioxidants. Don’t be afraid to toss as many as you want into these cheesy cups!
- cheese – Shredded cheddar and feta are my two favorite cheeses to use in this recipe. However, any cheese you want will probably work just fine.
- salt – Just a dash of sea or Himalayan salt is all you need.
- black pepper – Freshly cracked always gives the best flavor!
- cooking spray – Any cooking spray will work! I used coconut oil spray, and it was perfect.
How to Make This Delicious Cheesy Bacon Breakfast Bites Recipe
1. First, start by preheating your oven to 350 degrees F.
2. While that’s heating up, heat a skillet over medium-high heat. Cook the bacon in the skillet until crispy. Once cooked, place the bacon on a paper towel lined plate to drain the excess fat.
3. Add the veggies to a pan and sauté them for a few minutes until they’re cooked through. Season with a pinch of salt.
4. Next, whisk the eggs together in a large bowl and add the almond milk.
5. Grease the muffin tins with the coconut oil.
6. Place the bacon crumbles at the bottom of each muffin tin.
7. Add the freshly cooked veggies on top of the crumbled bacon.
8. After adding the veggies, pour the whisked eggs evenly into the muffin tins. They should be about 3/4 of the way to the top.
9. Finally, top with the cheese of your choice, and sprinkle with just a little bit of salt and pepper.
10. Bake the cheesy egg bites in the oven for approximately 15-20 minutes until they’re perfectly cooked through.
11. Use a knife to loosen the egg cups from the tin. Remove them from the muffin tin and serve warm. Enjoy!
What should I serve these cheesy breakfast cups with?
I LOVE splashing some hot sauce on my breakfast bites! Just a few drops of hot sauce really adds spice and brings out the delicious flavors of these cheesy egg bites. Just use your favorite low sodium hot sauce, and you’ll see what I mean!
Can I freeze them?
YES! These bad boys were practically made to be frozen. When you’re ready to serve them, let the egg bites defrost in the refrigerator the night before. The next morning, just pop them in the oven for a few minutes, or until warm. These healthy egg bites are perfect for meal planning. They’ll stay fresh in the freezer for up to 3 months.
What other veggies can I add?
If you’re trying to pack these breakfast bites with even more vitamins and minerals, I don’t blame you! Luckily, this recipe is extremely flexible. Try adding kale, chopped bell peppers, or even chopped jalapeño to add even more flavor and health benefits to this delicious recipe.
What can I serve with these Egg Bites?
Two of these are pretty filling on their own, but I love a big breakfast! Feel free to pair them with my Healthy Banana Oatmeal Blender Muffins or these Strawberry Banana Smoothies for a yummy sweet and savory combo!
Need more easy breakfast ideas? Say no more. Here are some of the best!
Cinnamon Roll French Toast Casserole Cups
Cheesy Bacon Breakfast Bites
Ingredients
- 8 eggs
- 1/4 cup almond milk
- 1/2 onion diced
- 8 slices turkey bacon
- 1 1/2 cups fresh spinach
- 1 cup mushrooms diced
- 1 cup shredded cheddar, crumbled feta, or other cheese of your choice
- Sea or Himalayan salt to taste
- Fresh cracked black pepper to taste
- Cooking oil spray
Instructions
- Preheat oven to 350 degrees F.
- Heat a skillet over medium-high heat.
- Cook the bacon in the skillet until crispy. Once cooked, place on paper towel lined plate to drain the excess fat.
- Add veggies to pan and sautee for a few minutes until cooked through. Season with salt.
- Whisk the eggs together in a large bowl and add the almond milk.
- Grease the muffin tins with the coconut oil.
- Place the bacon crumbles at the bottom of each muffin tin. Next add the veggies. Then, pour the whisked eggs evenly into the muffin tins, ¾ of the way to the top. Finally, top with cheese and a sprinkle of salt and pepper.
- Bake in the oven for approximately 15- 20 minutes until cooked through.
- Use a knife to loosen the egg cups from the tin. Remove from muffin tin and serve warm.
Notes
Nutrition
Eirene says
Hello,
Do you think it would work if one used cottage cheese as the cheese of choice?
Thank you!
Nancylynn says
I haven’t tested it, but yes it should work! It just might result in more filling so you might have leftovers to make more cups. Let us know if you try it!
Kelli says
How would the container count change if you omitted the milk and used 1/2 cup cottage cheese.
Janis P. says
This was super easy to make it and delicious!
Nancylynn says
YAY! Thank you for the comment!
Betty Puffer says
Loved these thank you so much for sharing.
Nancylynn says
Hi! So glad you loved them! And thank you for taking the time to comment and rate the recipe – it’s so helpful!!
Dawn says
Hello! I love these and have a quick question on the containers. The recipe says 1/2 green and the full meal plan I print out it says 1/3 green. I know it’s not a big deal since they are veggies however which one is correct? Thanks!
Elizabeth Thompson says
You’re red count is not correct if you are only using 6 eggs and 6 pieces of bacon. 21 day fix says that 2 eggs and 4 slices of turkey bacon are counted as 1 each. 6 slices of bacon would be 0.125 and .5 for the egg, so each bite would be less than 1 or .625 or 1.25.
Nancylynn says
Thanks for this feedback! The recipe has been updated so that the RED container count is more accurate!
Katie Dossett says
Do you think you could make these in an instant pot, with an egg bite mold? I just got one and I would really like to try it!
Nancylynn says
You can definitely try it! You just may have extra leftover egg mixture, depending on how many molds you have. They are pretty tiny, compared to regular muffin tins. Please report back on how it goes!
Sonia says
I am excited about making these but I don’t eat regular eggs, how many egg whites would I need to make this recipe??
Nancylynn says
I would double for egg whites only!
Tara Jo says
If you were to use mini muffin pans… how many would you count as a serving? I’m not sure where all of my regular sized muffin pans went ??♀️! Back on the bandwagon!! ??
Morgan Frommer says
Can you make these with egg whites instead of regular eggs? Just curious how it might turn out but I think I’m going to make them this way!
Nancylynn says
Sure!!
Carrie Cooper says
These are so good! I’ve used ham in them too and that’s really good!
Nancylynn says
Love the idea of adding ham! Yum!
Stephanie Seibert says
This is the third recipe I’ve made from your website. These are delicious! You are my 21 day fix food hero!!
Nancylynn says
Well this just made my day! Thank you, Stephanie!
Cathy Robinson says
Hello, Have you ever tried these using the muffin wrappers?
Nancylynn says
I haven’t, but parchment wrappers would be awesome!
Cathie Leezy s says
Do you know how many calories are in one
Nancylynn says
I don’t know, but I love using my fitness pal for that info!!
Melissa Arndt says
This is the best egg cup recipe I have ever made. Thanks so much. My little girls even loved them.
Nancylynn says
Yay!!! That’s SOOOO awesome!!! Thanks for letting me know (and making my day!!).
Noah says
Ok how is 2 egg cups 1 red? 6 slices of turkey bacon = 1 red.
Shanana says
Because you divide that 6 slices by 12 and when you do that it isn’t one red. I hope that makes since.
Jaime says
Is is one cup so 1green container then 1/3 of a serving of green and blue? They are not full count for green and blue right?
Nancylynn says
Each 2 egg cup serving is 1/3 green 1/3 blue and 1 red!
Amy Armstrong says
Silly question, but does this make 6 muffins? Thanks!! Amy
Nancylynn says
Not silly! You should get 12…but depending on your eggs, you might get less.
Amy Armstrong says
Thanks so much!!
MICHELE TONOGAN says
Hi,
Do you use a regular muffin tin or a mini muffin tin?
Nancylynn says
regular!
Dori Shelton says
Every time I make egg cups of any kind, they just deflate into flat egg disc things the moment I take them from the oven. Any tips to avoid this or is it all just the reaction of the heat to the air in the eggs etc?
Nancylynn says
Unfortunately, eggs expands during cooking and shrinks back as it cools. Hopefully they still taste yummy!
Amanda says
Should I put them in a container or ziplock bag to store? These came out amazing!
Nancylynn says
Either is fine! YAY!!!!
Rachel says
How long will these last in the fridge if you make them ahead for meal prep?
Nancylynn says
They last for 4 days, but also freeze well!
Ashley says
How do you reheat them?
Nancylynn says
Toaster or microwave oven usually!
Audra says
Do the eggs not go all rubbery when reheating?
Nancylynn says
Not if you just put them in for a quick minute or so!
Kristen Moyer says
can you freeze these and eat throughout the week?
Nancylynn says
YES!
Cynthia says
This is the best recipe for egg muffins! I don’t use meat, but these don’t need it.
Nancylynn says
Yay!! I am so happy they are a hit!!