Looking for an easy, quick, protein-packed breakfast recipe? Look no further than these mini Bacon Egg and Cheese Bites! They're made with just 4 simple ingredients you probably already have in your fridge- eggs, milk, cheese, and bacon. These bite-sized breakfast cups take no time to make, making them perfect for meal prepping, brunch spreads, or busy weekdays when you need something to satisfy the kids (or yourself). Since they're easy to reheat, you'll have warm, cheesy, bacon-filled bites ready in no time!
Not sure why but a miniature version of anything is just infinitely more cute, and that includes these bacon egg and cheese bites! I brought out some the other day to give to my sister who was visiting me, and she outright exclaimed "omg they are so tiny and cute". This is a real quote, I kid you not!
These mini but mighty egg bites are extra fluffy and full of flavor, even though they are only made with a few ingredients (just like my mini quiche recipe). That's actually what I love about them most- I typically always have the ingredients in my fridge already, so anytime I need something quick to prep or am in a breakfast slump, I whip these up!
Filled with crispy bacon bits, sharp cheddar cheese, and creamy eggs, these baked egg bites are the perfect way to start any morning. They remind me of my egg white veggie cups, but obviously more mini (aka cuter).
If you want something with some extra pizzaz baked into it, try my puff pastry breakfast cups!
ingredients you need
- eggs- I used regular eggs but you can substitute for half egg + half egg whites if you want to add more protein.
- milk- any milk works in this recipe!
- salt & pepper
- cheese- I used shredded cheddar, but feel free to use any cheese you enjoy. Monterey jack, pepper jack, feta, or Swiss would all be delicious!
- bacon- regular bacon is what I tested this recipe with, but you can swap for a thick-cut or flavored bacon if you'd like.
What to eat with mini egg bites
As I'm typing this up, I just finished off the last 5 bites from the batch I made a few days ago! I love eating these along side some delicious homemade sourdough (what I just had), or a bagel with cream cheese. Fresh fruit paired with these is also perfect.
If you want something sweeter on the side, I definitely would go with my brioche french toast (or the french toast casserole if this is meant for a crowd). Don't forget the cup of coffee on the side as well!
How to make
Whisk the eggs and milk.
Sprinkle bacon and cheese into pan.
Finish by topping with egg mixture & bake!
This recipe is incredibly simple, honestly the most time consuming part is cooking the bacon! After thats done, it's just whisking and pouring!
- start by whisking the eggs, milk, salt, & pepper.
- evenly sprinkle the bacon bits and cheese into each muffin cup.
- pour the egg mixture over top, it will fill basically to the top of each muffin cup.
- bake & enjoy!
Quick, easy, and hardly any effort needed to make a breakfast that's perfect for the whole family, or for you to take on-the-go!
easy pour solution
I love to mix anything that needs to be poured into muffin cups in my big 4-cup measuring cup. It saves me from having to clean a big bowl and it's so much easier to control the amount of eggs you are pouring into each cup! Plus there is less mess in the end, which we know I love.
Storage, Freezing, & Reheating
After being completely cooled, these egg bites will stay fresh in an airtight container in the fridge for about 5 days. I like to reheat them quickly in the microwave until warm, but you could also pop them in the oven, toaster oven, or even the air fryer.
These bites can also be frozen after being baked. Make sure they cool completely, then store them in an freezer-safe container for up to 2 months. To defrost, let them sit in the fridge overnight, or at room temperature until thawed.
Want to try more egg recipes?
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4 Ingredient Mini Bacon Egg and Cheese Bites
Ingredients
- 8 large eggs
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ cup shredded cheddar cheese
- ½ cup cooked & crumbled bacon about 4-5 pieces
Instructions
- Preheat the oven to 350° F. Grease a 24-cup mini muffin pan and place aside.
- In a large measuring cup or bowl, whisk together the eggs, milk, salt, and pepper until fully combined.8 large eggs, ½ cup milk, ½ teaspoon salt, ¼ teaspoon pepper
- Sprinkle the cheese and bacon evenly in the muffin cups.½ cup shredded cheddar cheese, ½ cup cooked & crumbled bacon
- Pour the egg mixture over top, filling each cup most of the way up
- Bake in the oven for 10-12 minutes, or until fully cooked through.
- Remove from the oven and allow to cool for 5-10 minutes in the pan before removing. Serve warm.
Notes
- don't over bake the egg bites or it will leave you with dry eggs!
- to store: allow them to cool completely and store in an airtight container in the fridge for up to 5 days, or the freezer for up to 2 months.
- to thaw: allow the egg bites to sit in the fridge overnight, or at room temperature until defrosted.
- to reheat: I prefer to pop these in the microwave until warmed through, but you can also reheat them in the oven, toaster oven, or air fryer.
Nutrition
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