These Egg Bites are delightfully savory, protein-packed breakfast treats that everyone will love. With ingredients like bacon, cheese, and mushrooms, they offer a flavorful and portable meal option.
Recipe Details
I’m a big fan of these tasty Egg Bites. When you’re looking to switch from carb-heavy breakfasts, these protein-rich snacks are a fantastic alternative. They’re easy to prep in advance, offering a healthy, low-sugar option that my kids adore. This is a recipe you definitely don’t want to overlook!
- TASTE: Savory and cheesy, complemented by earthy mushrooms and sweet bell peppers, making these Egg Bites heavenly.
- TEXTURE: The eggs, combined with cream, achieve maximum fluffiness, while the crispy bacon and melted cheese enhance the dish’s appeal.
- TIME: You can whip up these bites in around 40 minutes.
- EASE: This recipe is pretty simple; the most challenging parts involve chopping vegetables and whisking eggs.
What You’ll Need
Ingredient Notes
- Eggs- These are the foundational element of the egg bites and bind all the ingredients together.
- Bacon- Adds a savory, meaty flavor and provides a crispy texture within the bites.
- Cheese- A Mexican cheese blend sprinkled on top enhances the flavor and gives a melty finish to each bite.
- Mushrooms- I prefer using baby Bella mushrooms for their earthy flavor and texture in the dish.
- Bell peppers- A combination of red and green bell peppers adds vibrant color, with the red variety introducing a hint of sweetness.
- Heavy cream- This luxurious ingredient is blended into the eggs to boost their fluffiness.
- Seasonings- Adjust the taste with salt and black pepper to your preference.
Add-ins and Substitutions
- Change the cheese- While I used a Mexican cheese blend, you can opt for mozzarella, cheddar, jack cheese, Swiss, or pepper jack as alternatives.
- Add more vegetables- Feel free to include spinach, grated carrots, tomatoes, onions, or garlic for added flavor.
- Use cottage cheese instead of cream- Swapping in cottage cheese will add a tangy flavor; blending it with the eggs in a food processor can ensure a smoother mixture.
- Incorporate different proteins- Diced ham, ground breakfast sausage, chopped chicken, or black beans can serve as excellent substitutes for these Egg Bites.
How to Make Egg Bites
- Cook the bacon. Cut the bacon into small pieces and fry in a large pan over medium-high heat until crispy and golden.
- Incorporate the vegetables. Stir in the chopped green and red bell peppers along with the diced mushrooms, sautéing until tender, about 3-5 minutes.
- Season appropriately. Add salt and pepper to taste, then set aside for later use.
Pro Tip: If your bacon is high in fat, you won’t need additional oil. However, leaner bacon may require a bit of olive oil for sautéing the vegetables.
- Mix eggs and cream. In a sizable bowl, whisk together the eggs and heavy cream, adding salt and pepper to taste.
- Prepare the muffin tins. Use silicone liners to line your muffin trays, eliminating the need for cooking spray.
- Add the vegetables and eggs. Evenly divide the bacon and vegetable mixture into the muffin liners, using about a heaping tablespoon for each. Then pour the egg mixture over them.
- Incorporate cheese. Sprinkle shredded cheese on top of the egg mixture and gently stir it in using a fork.
- Bake. Preheat the oven to 350°F and cook the egg bites in the center for approximately 15-20 minutes. They are ready when the centers are firm. Remove them from the oven and serve warm.
Recipe Tips
- Use silicone muffin liners – These liners are crucial in preventing sticking. With them, there’s no need for cooking spray!
- Don’t overfill the muffin tins – Aim to fill each cavity with about a heaping tablespoon of the vegetable/bacon mixture. Overfilling can lead to a mess and less cohesive bites.
- Mix cheese into the egg mixture – I suggest blending the cheese with the eggs using a fork beforehand. This helps avoid cheese overflow during baking.
- Watch the cooking time – An effective way to check if your egg bites are done is to gently shake the muffin tin. If the centers are firm and no longer jiggle, they are ready.
Common Questions
What makes Starbucks egg bites so fluffy?Egg bites achieve their fluffiness when the eggs are well-whipped or blended with dairy. Starbucks uses cottage cheese, while this version utilizes heavy cream, creating a light texture by trapping air during whisking.
What causes my egg bites to be soggy?Soggy egg bites typically indicate they are undercooked. Shake the muffin tin before removing it from the oven to determine if the centers are set. Additionally, avoid overloading with vegetables, as they can release excess moisture.
Serving Suggestions
These tasty Egg Bites are perfect for enjoying on their own or as part of a delightful breakfast lineup that will please everyone. Pair them with pancakes, meats, muffins, and other favorites.
- Meats: Enhance these egg bites with Crispy Air Fryer Bacon, Homemade Biscuits and Gravy, or sausage links.
- Pancakes: Combine with German Pancakes (VIDEO), Buttermilk Pancakes, Mashed Potato Pancakes, or Crepes (VIDEO).
- Eggs: Serve alongside other egg-based dishes, such as Easy Poached Eggs with Caramelized Onions, Hash Brown Quiche, Shakshuka, or Quiche Lorraine.
- Muffins: Pair with some Banana Chocolate Chip Muffins (VIDEO), Blueberry Muffins (VIDEO), or Cinnamon Apple Muffins (VIDEO).
Making This Recipe Ahead
Prepare in advance: You can get the vegetable mixture ready the night before and place it in the muffin tin, letting it sit at room temperature. Whisk the egg mixture the night before and store it in the refrigerator. In the morning, just pour in the egg mixture, add cheese, and bake.
Storage: Keep these Egg Bites in an airtight container in the refrigerator for up to four days. They reheat perfectly in the air fryer, but can also be microwaved or baked.
Freezing:This recipe is not suitable for freezing, so it’s best to prepare it just a few days ahead and keep it stored in the refrigerator.
More Delicious Breakfast Ideas!
- German Pancake (VIDEO)
- Smoked Salmon Bagel
- Savory Crepes with Chicken and Mushroom Filling
- Breakfast Sandwich (3 Ways)
German Pancake (VIDEO)
Smoked Salmon Bagel
Savory Crepes with Chicken and Mushroom Filling
Breakfast Sandwich (3 Ways)Full Recipe Instructions
Egg Bites
These Egg Bites are a delightful, protein-packed breakfast choice that everyone will love. With bacon, cheese, and mushrooms, they provide a delicious and practical meal.
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25 minutes
Cook Time:
17 minutes
Total Time:
42 minutes
Servings:
12 Egg bites
Calories:
131kcal
Equipment Needed
12 silicone muffin liners Essential to have!
1 muffin tin
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 can be used as an alternative -
1/2 tsp salt -
1/8 tsp black pepper
Instructions
- Chop the bacon into small pieces and fry in a large skillet over medium-high heat until golden brown and crispy.
- Then, add the diced green and red bell peppers along with the mushrooms to the skillet.
- Sauté the mixture until the veggies are cooked through and tender, about 3-5 minutes. Note: If there’s a good amount of fat in your bacon, you might not need to add more oil. If it’s lean, a little olive oil can be used for cooking the vegetables.
- Season the mix with salt and pepper to taste, then set aside when done.
- Your choice of silicone muffin liners is important – These liners are crucial for preventing sticking, allowing you to skip the cooking spray altogether.
- Keep muffin tins from overflowing – Each tin should hold just a heaping tablespoon of the bacon and vegetable blend. Overfilling may lead to egg bites that fall apart or become soggy.
- Mix cheese into the eggs – I suggest lightly combining the cheese with the egg mixture using a fork before baking. This method helps prevent cheese from overflowing during cooking.
- Watch out for overcooking – Shake the muffin tin to test for doneness; if the centers are firm and no longer jiggle, they’re ready.
- Prep ahead of time: The vegetable mixture can be assembled the night before and left at room temperature in the muffin tin. Blend the egg mixture ahead of time and store it in the fridge. In the morning, simply pour the eggs, add cheese, and bake.
- Storing: Keep the egg bites in an airtight container inside the refrigerator for up to four days. They reheat nicely in an air fryer, microwave, or conventional oven.
### Steps to Make Egg Bites
1. **Cook the Bacon and Vegetables**: Start by frying bacon in a skillet until it reaches a crispy texture. Then, add chopped mushrooms as well as red and green bell peppers. Finally, season the mix with salt and pepper.
2. **Mix the Egg Base**: In a mixing bowl, whisk the eggs together with heavy cream, adding salt and pepper to taste.
3. **Prepare the Muffin Tin**: Line your muffin tin using silicone liners, which helps to prevent sticking. There’s no need for cooking spray at this step.
4. **Add Bacon Mixture**: Spoon the bacon and vegetable mixture into each of the muffin tin liners, approximately a heaping tablespoon per cup.
5. **Pour the Egg Mixture**: Carefully pour the whisked egg mixture into each section of the muffin tin.
6. **Add Cheese**: Sprinkle shredded cheese on top of the egg mixture in each cup. For best results, gently fold the cheese into the egg mixture with a fork to keep it from overflowing during baking.
7. **Bake**: Preheat your oven to 350°F. Position the egg bites in the center of the oven and bake for about 15-20 minutes. To check for doneness, gently shake the muffin tin; if the centers are firm and no longer jiggle, they are ready. Be careful not to overbake, as this can affect the texture of the egg bites.
Notes
Nutrition
Calories: 131kcal
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Carbohydrates: 2g
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Protein: 7g
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Fat: 11g
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5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.02 g | Cholesterol: 115 mg | Sodium: 251 mg | Potassium: 172 mg | Fiber: 0.3 g | Sugar: 1 g | Vitamin A: 435 IU | Vitamin C: 10 mg | Calcium: 69 mg | Iron: 1 mg
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This retains the key details and format of the original nutritional information.
