Bacon and Egg Bites
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Recipe Intro From Heresyourbite
Looking for a quick and easy breakfast that’s perfect for meal prep? These bacon and egg bites are a delicious, low-carb option that’s packed with protein and flavor. Perfect for busy mornings, these cheesy egg bites are baked in a muffin tin and wrapped in crispy bacon, making them a family favorite that’s gluten-free and keto-friendly.
- Recipe Card
Recipe Card
ingredients
- 12 slices of bacon
- 6 (to 8) large eggs
- 1/3 cup whole milk
- 1/4 cup red bell pepper, diced
- 1/4 cup green onions, white parts only, thinly sliced
- 1 jalapeño (optional), seeded and diced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (smoked or regular)
- 1/2 teaspoon red pepper flakes, adjusted to taste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 ounces freshly shredded cheddar cheese, plus more for topping
- Fresh chives, chopped for garnish
- Tabasco sauce (optional), for serving
Method
Step 1
Preheat the oven to 400°F.
Step 2
In a muffin tin, wrap a slice of bacon around each cup, forming a circle. Bake for 15 minutes, or until the bacon is mostly crispy.
Step 3
While the bacon is cooking, crack the eggs into a large mixing bowl. Whisk them together until fully combined.
Step 4
Stir in the milk, diced red bell pepper, green onion, jalapeño (if using), onion powder, garlic powder, paprika, red pepper flakes, and shredded cheddar cheese. Mix until everything is well incorporated.
Step 5
Remove the bacon from the oven. Optionally, drain any excess grease from the muffin tin. Pour about 1/4 to 1/3 cup of the egg mixture into the center of each bacon-wrapped cup. Top with extra shredded cheddar cheese.
Step 6
Return the muffin tin to the oven and bake for an additional 15 minutes, or until the eggs are set and no longer runny. Keep an eye on them to avoid overcooking.
Step 7
Top with fresh chives and a dash of Tabasco sauce if desired. Enjoy your Bacon and Egg Muffin Cups hot, or freeze them for later.