Cheesy bacon breakfast bites are the perfect healthy start to your day. Eggs, bacon, and cheese are baked up into muffin sized bites. Fluffy and flavorful, they’re 21 Day Fix approved, too!
Confession # 45 – I’m struggling this week.
After a weekend away with the girls, I am finding it difficult to get back into my routine.
Apparently I’m getting old.
As much as I loved our late night dance parties, I think we forgot the most important part of getting away without the kids.
Sleep.
We forgot to include an extra 24 hours of sleeping, ordering take-out, and watching mindless TV in lounge clothes. Next time, ladies, this must be included.
Since I’ve been back, it has taken all of my energy just keeping up with my kids. I haven’t worked out and my nutrition has just been off.
But tonight I am pushing play no matter what. I just need to “break the seal” or something. You get me, right? Actually, I have no idea if I am making any sense, but I am looking forward to a good sweat session tonight.
Anyway, I want to share these cheesy bacon breakfast bites with you, that I made on Saturday.
They were so yummy and the perfect breakfast for a crowd. Someone asked if they were Fix approved, and honestly, that’s what I love about the FIX. Almost everything is FIX approved.
Well, maybe not the Jello shots we may have had.
This picture (and the bags under my eyes) is strong evidence of the Jello shots in question.
And we did use pancetta, which isn’t on any FIX approved list I have seen. Because of it’s higher fat content, turkey bacon is a better choice for everyday meals. But if you are having company, go with the pancetta. Delish!
I hope you enjoy this cheesy bacon breakfast bites recipe.
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Cheesy bacon breakfast bites are the perfect healthy start to your day. Eggs, bacon, and cheese are baked up into muffin sized bites. Fluffy and flavorful, they’re 21 Day Fix approved, too!
Ingredients
- 6 free range organic eggs
- 1/4 cup of almond milk
- 1/2 onion, diced
- 6 slices of turkey bacon
- 1 cup of fresh spinach
- 1 cup of diced mushrooms
- 2/3 cup of shredded cheddar, feta, or other cheese of your choice
- Sea or Himalayan salt, to taste
- Fresh cracked black pepper, to taste
- Coconut 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
Serving size – 2 muffins –
1 RED – 1/3 GREEN – 1/3 BLUE
– These make great leftovers!
Keywords: cheese, bacon, eggs, breakfast, brunch, muffin tin, gluten-free, grain-free
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!!
Kristen Moyer says
can you freeze these and eat throughout the week?
Nancylynn says
YES!
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!
Amanda says
Should I put them in a container or ziplock bag to store? These came out amazing!
Nancylynn says
Either is fine! YAY!!!!
MICHELE TONOGAN says
Hi,
Do you use a regular muffin tin or a mini muffin tin?
Nancylynn says
regular!
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!!
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!
Noah says
Ok how is 2 egg cups 1 red? 6 slices of turkey bacon = 1 red.
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!!).
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!!
Cathy Robinson says
Hello, Have you ever tried these using the muffin wrappers?
Nancylynn says
I haven’t, but parchment wrappers would be awesome!
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!
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!
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!!
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!! ??
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!