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Egg Bites

These Egg Bites are deliciously savory, protein-packed breakfast bites that everyone will love. With bacon, cheese, and mushrooms, they are a flavorful handheld meal.
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 25 minutes
Cook Time 17 minutes
Total Time 42 minutes
Servings 12 Egg bites
Calories 131kcal
Author Dina

Equipment

Ingredients

  • 7 eggs
  • 1/2 green bell pepper chopped
  • 1/2 red bell pepper chopped
  • 1/4 cup heavy cream
  • 8 oz baby Bella mushrooms chopped
  • 6 slices bacon chopped
  • 3/4 cup shredded Mexican cheese mozzarella works too
  • 1/2 tsp salt
  • 1/8 tsp black pepper
US Customary - Metric

Instructions

  • Chop up the bacon into small pieces and cook them in a large pan on medium-high heat until golden and crispy.
  • Now add in the chopped green and red bell peppers along with the chopped mushrooms.
  • Saute until cooked and tender, about 3-5 minutes). Note: if your bacon is fattier, you won't need any oil. If the bacon is leaner, you may need to add a little bit of olive oil to saute the vegetables.
  • Season with salt and pepper to taste, then set aside for later.
    Steps to make Egg Bites: cook the bacon in a skillet until crispy, then add the mushrooms and red and green bell peppers, and finally season with salt and pepper.
  • In a mixing bowl. Whisk together the eggs with the heavy cream, salt, and pepper.
    Steps to make Egg Bites: whisk the eggs, heavy cream, salt, and pepper together in a bowl.
  • Line your muffin tin with silicone muffin liners (this is a must to prevent sticking!!) No need to spray any cooking spray here.
  • Evenly distribute the bacon and veggie mixture amongst the muffin tin liners (about a heaping Tbsp for each).
  • Pour the egg mixture into each of the muffin tin pockets.
  • Then add the shredded cheese on top. Note: I like to use a fork to lightly mix the cheese into the eggs before baking. That way no cheese is overflowing on the sides while baking.
  • Preheat your oven to 350 degrees Fº and bake the egg bites on the center rack for about 15-20 minutes. Tip: a good way to know if your egg bites are done cooking is by shaking the muffin tin. If the centers no longer jiggle, they’re done. You don’t want overcooked egg bites.
    Steps to make Egg Bites: line the muffin tin with silicone muffin liners, then add the vegetable/bacon mix, the egg mixture, and then top with cheese and bake.

Notes

    • Use silicone muffin liners- These are a must to prevent sticking!! With them, there is no need to spray any cooking spray here.
    • Don't overfill the muffin tins- You will only need about one heaping tablespoon of bacon/veggie mix for each. Too much will mean less eggs, and they will fall apart or get soggy.
    • Mix the cheese into the eggs- I like to use a fork to lightly mix the cheese into the eggs before baking. That way, no cheese overflows on the sides while baking.
    • Don't overcook them- A good way to know if your egg bites are done cooking is by shaking the muffin tin. If the centers no longer jiggle, they’re done.
    • Make ahead: Make the veggie mixture the night before and distribute it in the muffin tin, leaving at room temperature. Whisk the egg mixture the night before and refrigerate. In the morning, pour in the eggs, add cheese, and bake.
    • Storing: Store these Egg Bites in an airtight container in the fridge for up to 4 days. These reheat really well in the air fryer, or you can heat them in the microwave or oven.

Nutrition

Calories: 131kcal | Carbohydrates: 2g | Protein: 7g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 115mg | Sodium: 251mg | Potassium: 172mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 10mg | Calcium: 69mg | Iron: 1mg