Bacon Egg Bites – Easy Meal Prep Breakfast
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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 frittatas like these egg bites.
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.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
These bacon and spinach egg muffins are delicious! I made them for breakfast and they were perfect. I will definitely be making these again.
–Yes
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.
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!
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
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
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 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
- 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 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