Bacon and cheese is a classic combination, and these muffin tin egg bites are the perfect way to enjoy it. They’re easy to make, and they’re perfect for a quick breakfast or snack. Plus, there’s no need to worry about dishes – these egg bites can be eaten right out of the muffin tin! So give them a try today and enjoy some delicious bacon and cheese goodness.
I used to spend a lot of money at Starbucks on their egg bites. While these are not as good as their Sous Vide Egg Bites, they are second best in my opinion and you can make a bunch for the cost! They also freeze and store well for super-quick breakfasts or lunches on the go!
Why we Love these Low-Carb Egg Bites
If you’re looking for a low-carb breakfast option that’s packed with flavor, these bacon and cheese egg bites are it!
- Easy to make
- Batch cooking/meal plan-friendly
- Easy to customize
How to Make Egg Bites
Gather all your ingredients. If you need to cook your bacon, the air fryer or oven baking method produces crisp bacon.
Preheat oven to 350F. Spray two 12-count muffin tins with nonstick spray and set aside.
In a blender or large bowl, carefully crack the eggs, add the heavy cream, half the shredded cheese, half the bacon, ricotta, salt, and pepper. Blend using a blender or by using a hand mixer until smooth and creamy.
Carefully fill each muffin tin space ⅔ of the way full with the egg mixture.
Bake for 20 minutes. The egg bites should feel firm and springy. If they are still watery, continue to bake them in 3-minute increments until no longer underbaked.
Top each space with additional extra cheese, and bacon crumbles and broil them for 1-2 minutes.
Allow cooling for 5 minutes before gently removing them with a plastic knife. Simply run the knife around the edges of the bites and they should easily pop out.
Bacon – Swap traditional bacon for turkey or chicken bacon for fewer calories and fat. You can use any size of bacon that you like, but we recommend using crispy, cooked bacon that is cut into small pieces so that it disperses easily throughout the bites.
Cheese – You can use any variety of cheese you prefer. White or yellow cheddar, mozzarella, gruyere, pizza blend, Mexican blend, shredded swiss, or even provolone. Just be sure to use the ricotta for the best texture! We recommend using cheese that is shredded or grated so that it melts easily.
Cream – Don’t have heavy cream? That is okay! Light cream, half and half, and even whole milk will work just fine!
Vegetables – While we only used cooked bacon and cheese, you can add sautéed peppers, onions, broccoli, mushrooms, or even tomatoes.
These egg bites will last in the refrigerator for up to four days. To reheat, simply heat them in the microwave for 30 – 45 seconds or until warmed through. Enjoy!
Did you know egg bites can be easily frozen for up to three months?
To freeze bacon and cheese egg bites, simply place them in a freezer-safe bag or container. They will last for up to 2 months in the freezer.
When you’re ready to eat them, just thaw them overnight in the fridge, and then reheat them in the microwave or oven.
Recipes for Extra Eggs
Have extra eggs on hand that are about to expire? Check out these other fantastic egg recipes to try today!
- Mini Egg Custard Pies
- Old-Fashioned Egg Salad
- Pressure Cooker Egg Bites
- Ultimate Breakfast Quiche
- Breakfast Quesadillas
Bacon & Cheese Muffin Tin Egg Bites
- (2) 12-count muffin tins
- Oven adjusted to center rack position
- large mixing bowl
- blender or hand mixer
- scooper spoon
- 12 strips bacon cooked until crisp, and crumbled
- 10 large eggs cracked
- ½ cup heavy cream
- 1 cup ricotta cheese
- 2 cups shredded cheese can use any variety you enjoy!
- salt & pepper to taste
- Preheat oven to 350F. Spray 2 12-count muffin tins with nonstick spray and set aside.
- In a blender or in a large mixing bowl, carefully crack the eggs, add the heavy cream, half the shredded cheese, half the bacon, ricotta, salt, and pepper. Blend in a blender, or by using a hand mixer until smooth and creamy.
- Carefully fill each muffin tin space ⅔ of the way full with the egg mixture.
- Bake for 20 minutes. The egg bites should feel firm and springy. If they are still watery, continue to bake them in 3 minute increments until no longer under baked. Top each space with additional extra cheese, and bacon crumbles and broil for 1-2 minutes.
- Allow to cool for 5 minutes before gently removing them with a plastic knife. Simply run the knife around the edges of the bites and they should easily pop out.
Try as I might I could not print just the recipe only the 21 pages. Did I miss the link?