Easy Egg Bites Recipe
Whip up this easy egg bites recipe with bacon and spinach. Perfectly fluffy, and easy to make for a protein-packed breakfast to go!
Servings: 6
Calories: 213kcal
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
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.
Video
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.
Nutrition
Serving: 2 egg bites | Calories: 213kcal | Carbohydrates: 2g | Protein: 17g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 343mg | Sodium: 460mg | Potassium: 239mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 950IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg
