Bacon Egg Bites
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Whip up this egg bites recipe for a protein-packed, meal prep breakfast on busy mornings! The bacon egg bites are kid-friendly and customizable, too.
Why This Recipe is a Favorite
For many parents, mornings are one of the busiest times of the day. It can be really chaotic to get the kids to eat a decent breakfast, make sure they’re dressed, and have what they need to get out the door to school.
This egg bites recipe is meant for those busy mornings. When there’s very little time to make breakfast, much less sit down and eat it, all you have to do is microwave some bacon egg bites! You and your kids will love this easy meal prep breakfast.
You can make them ahead and refrigerate or freeze them. This way, everyone gets a warm breakfast in the short time it takes to heat up the egg bites in the microwave.
This recipe isn’t just for weekdays, either. I make batches for our weekend brunch, too. (Although, most weekends, my kids ask me to make banana bread French toast or this old fashioned pancake recipe).
Another bonus: the recipe is very easy to adapt. You can make the bacon egg bites with any cooked protein and/or veggies. In fact, if you like chorizo, you might want to check out my Mexican egg muffins recipe!
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
These bacon and spinach egg muffins are delicious! I made them for breakfast and they were perfect. I will definitely be making them again.
Happy Kitchen Secrets
I have just one mom-tested cooking tip for this recipe! I’ve made it countless times to save you from a failed attempt.
- To see if they’re cooked, remove the muffin tin from the oven and jiggle it a little bit. If the egg mixture stays put, they’re ready to come out of the oven. But, if the egg mixture is still wet, set the pan back in the oven for another 3-4 minutes, then test again.
- If you plan to meal prep and freeze the bites, be sure that they are completely cool before you freeze them. Otherwise, the texture of the eggs will be rubbery.
Another kid-friendly meal prep breakfast idea is maple brown sugar overnight oats. Serve them along with an apple crisp macchiato or vanilla sweet cream cold brew and you’ll think you’ve stopped at the coffee shop for your morning meal!
Ingredient Notes
- Bacon: You can use regular bacon or turkey bacon.
- Spinach: Most kids prefer baby spinach because it has a milder flavor.
- Almond milk: As written, my egg bites recipe is dairy free. You can use any type of dairy or non-dairy milk, though.
And of course, you’ll need a muffin tin. If you’re worried about food sticking to the pan, choose a non-stick muffin tin, or buy reusable silicone muffin tin liners.
How to Make Spinach and Bacon Egg Bites
- 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 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.
How to Meal Prep Egg Bites
Follow the directions to the point of adding the egg mixture to the muffin tin – but don’t bake it yet.
Then, cover the pan lightly with a piece of plastic wrap and refrigerate it up to a day in advance.
About 30 minutes before you want to bake the bacon egg bites, remove the pan from the refrigerator so that the egg mixture can come to room temperature.
To bake ahead for the week:
Prep and bake the egg muffins completely, following the instructions in the recipe card below. Wait until the egg muffins are completely cool, then transfer them to an air tight container or zip top storage bag. 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.
Reheating Instructions
There are 3 ways to reheat the bacon egg bites:
- Oven or toaster oven: Reheat in a 350°F. oven on a sheet pan for 10 minutes.
- Air fryer: Place them in the basket and cook at 350°F for 3-4 minutes
- Microwave: Pop them in the microwave for 60 to 90 seconds. Use 80% power to prevent the eggs from becoming rubbery.
Egg Bites Recipe FAQs
Yes, you can use whole eggs, egg whites, and even liquid eggs will work fine.
Not at all. We use dairy-free milk, but you can use any type of regular dairy milk or plant-based milk.
If you make this recipe, please give it a star rating and leave a comment below to let me know how it went!
Easy Egg Bites Recipe
Equipment
- 12-Cup Muffin Tin
Video
Ingredients
- 12 eggs large
- 12 slices bacon
- 1 cup baby spinach
- ¼ cup diced onion
- ¼ cup unsweetened almond milk or any other dairy or non-dairy milk
- 1 teaspoon avocado oil
- ⅛ teaspoon sea salt
- ⅛ teaspoon black pepper
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 drain and cool.
- Dice the onion and spinach. When the bacon is cool enough to handle, cut or crumble 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. Divide the spinach, onion, and bacon evenly throughout each well, then pour the egg mixture on top, until each well is about 80% full.
- Bake in preheated oven for 18-22 minutes, or until the eggs are cooked through.
Notes
- The 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 in an oven or toaster oven at 350°F. for 10 minutes.
Great recipe
Instead of muffin tins can I put in a pan and if so how long to bake
These bacon and spinach egg muffins are delicious! I made them for breakfast and they were perfect. I didn’t have any issues with the ingredients being keto or Whole30 compliant. I will definitely be making these again.
I would use mushrooms instead of bacon. How would this affect your recipe? What kind of mushroom works best?
Hi Marva, any kind of mushrooms would work well in this. It shouldn’t change the cooking times at all. 🙂 -Laura
if i wanted to add cheese, when would i mix it in at what step? and how much? sounds great but i want cheese in them
Hi Julie, Great question! Add shredded cheese at step 4. 🙂 -Laura
Can I use coconut milk?
Definitely! I’d recommend using light coconut milk since it tends to be less clumpy, but whatever you have will work! 🙂 -Laura
Are you sure it’s 127 kilocalories? That would mean these have 127,000 calories.
Hi Jay! 127 calories x 12 muffins = 1524 total calories. The nutrition info is calculated based on average ingredients. 🙂 Hope that’s helpful! -Laura
These bacon and spinach egg muffins are delicious! I made them for breakfast and they were perfect. I didn’t have any issues with the ingredients being keto or Whole30 compliant. I will definitely be making these again.
Sound delicious! But can the leftover muffins be frozen? If yes, how would you suggest recooking them – pan fry, microwave, toasteroven?
Hi Donna! The egg muffins can definitely be frozen, however once you defrost frozen eggs, the texture is a little mushy. It doesn’t bother some people but others don’t really enjoy it, so it’s just a preference thing. If you do try it, I’d recommend defrosting overnight in the refrigerator, then reheating in the air fryer or microwave, just until warmed through. Please let us know if you end up trying it! 🙂 -Laura
Thanks for sharing !
Are these still as tasty if reheated? Thinking about making these for meal planning
Is one Muffin 127 Calories??
What happens if you don’t use milk? Or can you substitute the milk for 1%?
Hi Bree! Yes, feel free to substitute any milk you like. 🙂 -Laura
What is the serving size?
Hi Melissa, The recipe makes 12 egg muffins, and the nutritional value is for 1 muffin. I usually eat 2 though lol! 🙂 -Laura
What size eggs did you use?
Hi Kiara! Large eggs. 🙂 -Laura