Bacon Egg Bites – Easy Meal Prep Breakfast
Whip up this recipe for tasty bacon egg bites with spinach. Perfectly fluffy, savory, and easy to make for a protein-packed breakfast to go! This recipe is Keto and Whole30 compatible!
Bacon Egg Bites Recipe
Breakfast is our favorite meal and we love starting the day with a big, high protein meal. Because our hens love to keep us fully stocked up, I’m usually making eggs (sometimes Mini Pancakes or an Old Fashioned Pancake recipe though!).
I make my eggs all kinds of ways – cooked in the air fryer, in a breakfast casserole, or in mini frittata muffins, like these bacon and spinach egg muffins!
Why You’ll Love This Recipe
- An easy make ahead breakfast. Make a batch for your next brunch get-together, or make them for your weekly meal prep. You can even freeze them for super fast meals on the go later on!
- Packed with protein, low carb, and Whole30 compliant.
- A tasty post-workout energy snack.
These little bites of deliciousness are literally everything I want, all in one perfect portable mini frittata.
Eat them as quick bite on the go, or enjoy them as part of a bigger breakfast with Keto waffles, banana bread French toast, or even some maple brown sugar overnight oats. Add an apple crisp macchiato or vanilla sweet cream cold brew and you’ll think you’ve stopped at the coffee shop for your morning breakfast! Or pair with something like eggnog pancakes for the holidays.
Ingredients
- Large eggs
- Bacon. Choose uncured (sugar free) bacon to keep this Whole30 and Keto friendly, or substitute turkey bacon.
- Spinach
- Onion: I personally prefer red onion, but any type will work beautifully.
- Almond milk: make sure you buy unsweetened, unflavored almond milk.
- Avocado or olive oil. Spray oil will make make greasing the muffin tin easier.
👉 Free free to customize the ingredients in your egg muffins. Depending on your tastes and dietary restrictions, you could add extra veggies like diced bell peppers, broccoli, or add feta or cheddar cheese.
And of course, you’ll need a muffin tin! If you’re worried about sticking eggs, choose a non-stick muffin tin, or buy reusable silicone muffin tin liners.
How to Make Spinach and Bacon Egg Bites
Scroll down to the recipe card for the full step by step instructions! ⬇️
- First, do the prep work. That means you’ve got to get the bacon cooking. Add the bacon to a skillet and cook it over medium heat, turning, until nice and crispy. Or you can also air fry the bacon. Transfer the cooked bacon to a plate with a few paper towels to cool.
- Dice the onion and chop the spinach into small pieces. Crack all the eggs into a large bowl, add the milk and salt and pepper, and whisk.
By the time you’re done with that, you should be able to handle the bacon pieces. Cut or tear the strips into bite sized pieces. We add the toppings into our muffin tin first, then pour over the eggs to help distribute all of the ingredients!
- Prepare and fill the muffin tin. Spray or brush each well with oil, then fill with the chopped spinach, bacon, and onion. Fill each muffin tin equally with the whisked egg mixture until it’s about 80-90% filled to the top.
- Bake. Carefully transfer the muffin tin to your preheated oven, and cook the bacon egg bites for about 18-22 minutes, or until the egg muffins are cooked through.
Tips for Success
- To help tell if they’re cooked, remove the muffin tin from the oven and jiggle it a little bit. If the centers of the mini frittatas don’t shake when you jiggle it, go ahead and pull them out of the oven.
- If the egg bites still seem wet and jiggly, set the muffin tin back in the oven for another 3-4 minutes, then test again.
- Cooked bacon egg bites will keep for up to 5 days in the fridge. Be sure to store them in an airtight container to prevent them from drying out. For storage up to 3 months, freeze them in a freezer-safe container or zip-top storage bag.
- Warm them up on 50% power in the microwave for 2 minutes, or for 10 minutes on a baking sheet in a 350°F. oven.
You may also like: Prosciutto Egg Cups, Chorizo Frittata Muffins, Spinach & Artichoke Frittata.
How to Meal Prep Egg Bites:
To prep ahead:
Follow the directions to assemble in the muffin tin but don’t bake it yet. Cover lightly with a piece of plastic wrap, then set in the refrigerator up to a day in advance. Remove it from the refrigerator for 30 minutes to bring to room temperature, then bake as usual according to the instructions below!
To bake ahead for the week:
Prep and bake the egg muffins completely with the instructions in the recipe card below. Wait until the egg muffins are completely cooled, then transfer them in an air tight container or zip top baggie. When stored properly, they keep for 4-5 days!
To freeze for later:
Once cooked, let the egg muffins cool completely. Set them on a baking sheet, spaced so they aren’t touching, and freeze for 1-2 hours. Transfer the par-frozen egg muffins to a large zip top bag or airtight container, and freeze for 2-3 months. As needed, take them out of the freezer, and allow them to defrost overnight on a plate in the refrigerator before reheating.
To reheat egg muffins:
Reheat egg muffins in the air fryer (350°F for 3-4 minutes), or in the microwave for 60 to 90 seconds. Only reheat egg just until they’re warmed through, because reheating for too long will make the texture rubbery.
Other Healthy Low Carb Breakfast Ideas
- Ham & Cheese Frittata. Packed with veggies and leftover ham.
- Pepperoni Pizza Frittata: A family favorite and great for kids!
- Southwest Waffle Iron Omelet: Use your waffle iron to make a fabulous breakfast!
I’d love to hear about your experience making this recipe!
Please leave a comment below or tag me on Instagram @cookathomemom.
Healthy Bacon Egg Bites
Equipment
- 12-Cup Muffin Tin
Ingredients
- 12 eggs large
- 12 pieces uncured bacon *uncured bacon is sugar-free
- 1 cup baby spinach
- ¼ cup onion diced
- ¼ cup unsweetened almond milk
- 1 teaspoon avocado oil
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Video
Instructions
- Preheat your oven to 375°F (190°C). While it preheats, cook the bacon in a large skillet over medium heat until it’s nice and crispy. Set it aside on a paper towel lined plate to cool.
- Dice the onion and spinach. Once the bacon is cooled enough to handle, cut it into bite-sized pieces.
- Crack the eggs into a large bowl. Add the milk, salt, and pepper. Whisk it all together until fully combined.
- Spray or drizzle a muffin tin well with oil. Add the spinach, onion, and bacon in each well, then pour the egg mixture on top, until each is filled to about 80%.
- Bake in preheated oven for 18-22 minutes, or until the eggs are cooked through.
Notes
- Uncured bacon has no nitrates or added sugar. It can be more expensive, but it’s a healthier option.
- Your bacon egg bites will keep for up to 5 days in the fridge. Be sure to store them in an airtight container to prevent them from drying out.
- Warm them up on 50% power in the microwave for 60 to 90 seconds or for 10 minutes on a baking sheet in a 350°F. oven.
