Get your morning started with these simple and tasty bacon and cheddar egg-bites. My kids love these! And I love how they help us get enough protein and a quick delicious breakfast in the morning.
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Mornings can be rushed and busy. Getting a good breakfast quickly can be a challenge. I think the best part about bacon and cheddar egg-bites is that the kids can get their own breakfast quickly. These egg-bites reheat perfectly in the microwave. I make a batch of them and store them in an air-tight container in the fridge for breakfasts throughout the week. You’ll get the classic flavor combo of bacon and eggs without all the fuss.
Have you tried egg-bites from that famous Northwest bulk member superstore? You know who I mean. I shop there too. They’re rubbery and kind of bland right? Yuck. Well, these homemade bacon and cheddar egg-bites are WAY BETTER and are NOT rubbery. They taste amazing. Pair them with some fruit or yogurt and a piece of toast and you’ll have a delicious breakfast. We usually have about two egg-bites per person.
I recommend making these on a Sunday, let them cool and store them in an air-tight container. I use glass food storage containers with lids like these. I usually line the container and layers of egg-bites in-between with parchment paper. This helps absorb any excess moisture. You don’t need any fancy equipment to make these. Use a standard Nonstick 12-Cup Muffin Pan to bake them. The recipe calls for six strips of crispy bacon cut into small pieces. If your family is anything like mine, they can never get enough bacon. So plan on cooking up that whole pound of bacon. Heat up the extra pieces of bacon along with the egg-bites in the microwave in the morning. Yum!
I use a medium-white cheddar cheese from Tillamook in this recipe which I grate myself. This allows me to keep the recipe gluten-free. If you’d like to use pre-grated cheddar cheese, go ahead. However, if you’re gluten-free beware that flour is usually added to these pre-grated packages to help keep the cheese from clumping together. You can also try other types of cheese in this recipe such as pepper jack (for a little spicy kick) or Swiss.
I hope you enjoy this recipe for bacon and cheddar egg-bites. If you give them a try, let me know how you liked them in the comments.
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Bacon and cheddar egg-bitesCourse: Breakfast, Kid’s favoritesCuisine: AmericanDifficulty: Easy
Get your morning started with these simple and tasty bacon and cheddar egg-bites. My kids love these!
6 large eggs
3/4 cup half and half cream
1/2 tsp dried thyme
1/4 tsp fine sea salt
1/4 tsp freshly ground pepper
6 strips of bacon (cooked crispy and cut into small pieces)
1 cup shredded medium cheddar cheese (Like, Tillamook medium-white cheddar)
1/2 tsp flour or gluten-free all purpose flour (Add only if you shred your own cheese from a block. It is not needed in pre-shredded packaged cheese.)
Pam baking spray
- Pre-heat the oven to 350 F. Spray a standard non-stick 12 cup muffin pan with Pam baking spray. Make sure your bacon is cooked crispy, cut into small pieces and cooled before proceeding.
- In a large mixing bowl, add eggs and half and half cream. Use a fork to mix the eggs and cream together. Do not incorporate too much air. Season with salt, pepper and dried thyme.
- In a small bowl, combine the shredded cheese, flour and crispy bacon pieces. Toss so the flour coats everything. Evenly distribute a small amount of the cheese and bacon mixture in the muffin pan wells. Distribute until all the mixture is all used up.
- Pour or ladle the egg mixture evenly in each muffin pan well. Leave about 1/4 inch of space at the top of each well. Using a glass pyrex measuring cup or ladle makes this easier.
- Bake in the oven for 20 minutes. The egg-bites will puff up in the oven but will flatten out as they cool. They should turn a light golden brown color along the edges.
- Allow the egg-bites to cool completely. Run a knife around the outside of the egg-bites for easier release. Use a small off-set spatula to get the egg-bites out of the muffin pan wells.
- Store the bacon and cheddar egg-bites in the fridge in an air-tight container lined with parchment paper. Line each layer of egg-bites with a layer of parchment. This helps absorb any excess moisture in the fridge.
- Reheat the egg-bites in the microwave for 40 – 50 seconds. Enjoy!
- Use regular half and half for the best flavor and texture. Do not use fat free half and half.
- While only six strips of bacon are used in the recipe, we usually cook up a whole pound of bacon and store the rest of the cooked bacon along with the egg-bites for breakfast.
- For a spicy kick, try this with pepper jack cheese.
- Did you like this recipe? I’d love to hear your comments at https://www.northwestspoon.com/bacon-and-cheddar-egg-bites