These Egg Bites are irresistibly savory, protein-infused breakfast morsels that everyone will enjoy. Featuring bacon, cheese, and mushrooms, they make for a tasty, portable meal.
Recipe Details
I am a huge fan of these scrumptious Egg Bites. When you want a break from carbohydrate-heavy breakfasts, these flavorful protein snacks are the perfect alternative. They’re simple to prepare in advance, making them a healthy, low-sugar breakfast choice that my kids love. You definitely don’t want to miss out on this delightful recipe!
- TASTE: Savory and cheesy with earthy mushrooms and sweet bell peppers, these Egg Bites are heavenly.
- TEXTURE: The eggs are beaten with cream for maximum fluffiness, while the crispy bacon and gooey cheese elevate this dish further.
- TIME: These bites can be prepared in approximately 40 minutes.
- EASE: This recipe is quite straightforward, with chopping vegetables and whisking eggs being the most challenging tasks.
What You’ll Need
Ingredient Notes
- Eggs- These are the core component of the egg bites and hold everything together.
- Bacon- Provides a savory, meaty flavor along with a crispy texture within the bites.
- Cheese- This Mexican cheese blend sprinkled on top enriches flavor and gives a melty layer to each bite.
- Mushrooms- I prefer using baby Bella mushrooms. These earthy vegetables add both texture and flavor to the dish.
- Bell peppers- A mix of red and green bell peppers introduces vibrant color, and the red ones lend a touch of sweetness for variety.
- Heavy cream- This rich ingredient is whipped into the eggs to enhance their fluffiness.
- Seasonings- Season with salt and black pepper per your taste.
Add-ins and Substitutions
- Substitute a different cheese- While I used a Mexican cheese blend, alternatives like mozzarella, cheddar, jack cheese, Swiss, or pepper jack can be great choices.
- Add other vegetables- Consider including spinach, shredded carrots, tomatoes, onions, or garlic for extra flavor.
- Substitute the cream with cottage cheese- Opting for cottage cheese introduces a tangy flavor. It might be beneficial to blend the eggs and cottage cheese in a food processor for a smoother consistency.
- Use a different protein- Diced ham, ground breakfast sausage, chopped chicken, or black beans can all be excellent substitutes for these Egg Bites.
How to Make Egg Bites
- Prepare the bacon. Dice the bacon into small pieces and cook in a large pan over medium-high heat until it turns golden and crispy.
- Add in the vegetables. Mix in the chopped green and red bell peppers along with the diced mushrooms and sauté until tender, which should take around 3-5 minutes.
- Season to taste. Season with salt and pepper, and set aside for later use.
Pro Tip: If your bacon is particularly fatty, you won’t need any added oil. If it’s leaner, you may want to use a touch of olive oil for sautéing the vegetables.
- Combine eggs and cream. In a large bowl, whisk together the eggs along with heavy cream, adding salt and pepper to taste.
- Prepare the muffin tins. Line your muffin trays with silicone liners—there’s no need for any cooking spray.
- Incorporate the vegetables and eggs. Distribute the bacon and vegetable mixture evenly among the muffin liners, placing roughly a heaping tablespoon in each. Follow by pouring the egg mixture over them.
- Add cheese. Sprinkle the shredded cheese atop the egg mixture, gently swirling it in with a fork.
- Bake. Preheat your oven to 350°F and bake the egg bites in the center of the oven for around 15-20 minutes. They are done when the centers do not jiggle anymore. Remove from the oven and serve warm.
Tips for the Recipe
- Opt for silicone muffin liners – These are essential to avoid sticking! With silicone liners, you won’t even need to use cooking spray.
- Avoid overfilling the muffin tins – You should only fill each one with about a heaping tablespoon of the bacon/vegetable mixture. Overfilling can result in fewer eggs and may cause them to break apart or become soggy.
- Incorporate cheese into the egg mixture – I prefer to gently combine the cheese with the eggs using a fork prior to baking. This prevents cheese from spilling over the sides during the cooking process.
- Avoid overcooking – A reliable method to check if your egg bites are properly cooked is to gently shake the muffin tin. If the centers no longer jiggle, they are finished baking.
Frequently Asked Questions
Why are Starbucks egg bites so fluffy?Egg bites become fluffy when the eggs are thoroughly whipped or blended with dairy. Starbucks uses cottage cheese in their recipe, while this version incorporates heavy cream. This results in a light texture as the mixture traps air while being whisked.
Why are my egg bites soggy?Soggy egg bites may indicate they are undercooked. Shake the muffin tin before removing it from the oven to check for any jiggle in the centers. Additionally, avoid overloading the egg bites with vegetables, as they release moisture.
Suggestions for Serving
These delicious Egg Bites are ideal for enjoying on their own or as part of a breakfast spread that everyone will appreciate. Pair them with pancakes, meats, muffins, and more.
- Meats: Complement these egg bites with Crispy Air Fryer Bacon, Homemade Biscuits and Gravy, or sausage links.
- Pancakes: Pair with some German Pancakes (VIDEO), Buttermilk Pancakes, Mashed Potato Pancakes, or Crepes (VIDEO).
- Eggs: Serve them alongside other egg dishes, such as Easy Poached Eggs with Caramelized Onions, Hash Brown Quiche, Shakshuka, or Quiche Lorraine.
- Muffins: Try them with some Banana Chocolate Chip Muffins (VIDEO), Blueberry Muffins (VIDEO), or Cinnamon Apple Muffins (VIDEO).
Preparing This Recipe Ahead of Time
Make ahead: Prepare the vegetable mixture the night before and place it in the muffin tin, allowing it to sit at room temperature. Whisk the egg mixture the evening prior and store it in the fridge. In the morning, simply pour in the egg mixture, add cheese, and bake.
Storing: Keep these Egg Bites in an airtight container in the fridge for up to 4 days. They reheat well in the air fryer, or alternatively, you can microwave or bake them.
Freezing: This recipe does not freeze well, so I recommend making them only a few days in advance.
advance and storing them in the refrigerator.
More Tasty Breakfast Options!
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German Pancake (VIDEO) -
Smoked Salmon Bagel -
Savory Crepes with Chicken and Mushroom Filling -
Breakfast Sandwich (3 Ways)
Complete Recipe Instructions
Egg Bites
These Egg Bites are a scrumptious, protein-rich breakfast option that everyone will enjoy. Featuring bacon, cheese, and mushrooms, they offer a tasty and convenient meal.No ratings yet
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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 is also an option
- 1/2 tsp salt
- 1/8 tsp black pepper
Instructions
- Dice the bacon into small pieces and cook in a large skillet over medium-high heat until it is golden and crispy.
- Next, add the chopped green and red bell peppers along with the chopped mushrooms to the pan.
- Sauté the mixture until the vegetables are cooked and tender, approximately 3-5 minutes. Note: If your bacon contains a lot of fat, you won’t need additional oil. If it’s lean, consider adding a splash of olive oil for sautéing the veggies.
- Season the mixture with salt and pepper to your liking, and then set it aside for later use.
- In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper.
- Prepare your muffin tin by lining it with silicone muffin liners (this is essential to avoid sticking!). There’s no need for any cooking spray at this stage.
- Distribute the bacon and vegetable mixture evenly among the muffin tin liners, using about a heaping tablespoon for each.
- Carefully pour the egg mixture into each muffin tin pocket.
- Top each egg mixture with shredded cheese. Note: I prefer to gently mix the cheese into the eggs with a fork before baking to prevent excess cheese from overflowing on the sides.
Notes
- Utilize silicone muffin liners – These are essential to avoid sticking, eliminating the need for cooking spray.
- Do not overfill the muffin tins – Each muffin tin requires only about a heaping tablespoon of the bacon/vegetable mixture. Excess filling can result in a lack of egg binding, leading to fall-apart or soggy egg bites.
- Incorporate the cheese into the eggs – I prefer to lightly mix the cheese with the eggs using a fork before baking. This prevents cheese from spilling over the edges during cooking.
- Avoid overcooking – Shake the muffin tin to check for doneness; if the centers no longer jiggle, they are cooked.
- Preparation in advance: You can prepare the veggie mixture the night before and place it in the muffin tin at room temperature. Whisk the egg mixture in advance and keep it refrigerated. The next morning, simply pour in the eggs, add cheese, and bake.
- Storage: Store these egg bites in an airtight container in the refrigerator for up to four days. They reheat well in an air fryer, 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
