This egg bites recipe is so easy to make and really delicious! This is a great way to get a quick breakfast on the table on busy mornings.
You can make these the morning you're serving them, or make them the night before and heat them up.
You could even make the egg mixture and pour it in the cups in the morning. Stick them in the oven for 12 minutes and breakfast is served!
These breakfast oatmeal cups are super easy to make, too, and even your non-breakfast eaters will devour them! Try this baked oatmeal, too.
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What Goes Into This Recipe
Eggs & egg whites - the base for the recipe.
Bacon - crispy bacon gives these egg bites a nice crunch.
Hash browns - cooking the hash browns really adds a lot of flavor, but they can be put in right from the bag, too.
Cheddar cheese - the cheese gives these bites a creamy texture.
See the recipe card for quantities.
How to Make Egg Bites
Preheat over to 350º.
Cook bacon in a large skillet until crisp and let cool. If you're grating the cheddar, you can do that while the bacon is cooking. Store-bought shredded cheddar is fine, too.
Whisk eggs and egg whites together in a large bowl.
Add salt and pepper.
Add cheese and hash browns. Hash browns can be cooked or straight out of the package, but I think browning them gives it better flavor!
Add cooked bacon.
Spray 3 mini muffin tins or silicone mold pan with non-stick spray or coat lightly with olive oil.
Fill tins ¾ of the way to the top.
Bake for 10-13 minutes or until firm. My oven does not run hot, so 12 minutes was perfect for these muffin cups.
These are perfect for making breakfast for a crowd, wonderful to bless teachers or volunteers.
Tips
It's easier to chop the cooked bacon instead of crumbling by hand. Less mess, too!
We like crispy hash browns in these egg bites, but you can put thawed hash browns in the egg mixture straight from the bag if you're in a hurry.
It's a good idea to put the mini muffin pans on a baking sheet in case they overflow.
Be very careful to not overcook the bites or they will be tough. Once they are firm, remove them from the oven immediately.
Variations
There are so many possibilities for changing up these omelet bites depending on what your family likes.
- Add bell peppers, red peppers, and green onions and serve with salsa or hot sauce.
- Add spinach and feta with a dash of garlic powder for a lovely flavor combination.
- Instead of cheddar cheese, try Swiss or gouda.
- Most vegetables would add great flavor.
- Try broccoli or mushrooms for another nice combination.
Let me know what you try!
Frequently Asked Questions
You can. Believe it or not, cooked eggs can be frozen for 6 months to a year! These never last more than a month in my house. I would probably make a big batch and have a few breakfasts ready to pop in the oven for busy mornings. Be sure to store in an airtight container or wrapped in plastic wrap or in a freezer bag.
These delicious breakfast egg bites are made with 4 eggs and 12 egg whites for 36 egg mini muffins. They do contain bacon and cheese, but I would say it makes a healthier breakfast. See the nutritional information on the recipe card at the bottom.
You can! Anything you want to switch, just do it ingredient for ingredient.
More Delicious Breakfast Recipes
Recipe
Egg Bites Recipe
Equipment
- Mini Muffin Tins
Ingredients
- 4 eggs
- 12 egg whites
- 1 pound bacon
- 1 cup cheddar cheese
- 2 cups hash browns Hashbrowns can be cooked or straight out of the package, but I think browning them gives it better flavor!
- Nonstick cooking spray
- 1½ teaspoon salt or to taste
- 1 teaspoon pepper or to taste
Instructions
- Preheat oven to 350 degrees.
- Cook bacon until crisp and let cool.
- Whisk eggs together.
- Add salt and pepper.
- Add cheese and hash browns.
- Spray mini muffin tins with nonstick cooking spray.
- Crumble bacon and add to mixture.
- Fill tins to three quarters of the way to top.
- Bake for 10-12 minutes, or until bites are firm.
Sylvia
Cook or not pototoes before mix all ingredients?
Kelly Stilwell
That is a great question, Syliva. I've updated the post. Hashbrowns can be cooked or straight out of the package, but I think browning them gives it better flavor!
Jean
What type of hash browns should be used?
Thanks for the recipe!
Kelly Stilwell
Sorry I did not see this, Jean. Any kind of hashbrowns will work. I like the refrigerated variety over the frozen.
Mary
I just made these...very delish & easy, except for the rubbery texture on the outside. Any way to fix this?
Janet
Hi, I'm planning to make these for a bridal shower brunch this weekend but also happen to be moving and not sure what I'll have access to. Was thinking about making in advance but don't want to compromise the texture/flavor - how do you reheat? Does it make the eggs rubbery? Also I saw some other recipes that bake the hash browns only prior to adding other ingredients; are yours precooked? Thank you so much!!!
Kelly Stilwell
Hi Janet! I made these the same day, but we did heat some in the oven that were leftover and they were good! My hashbrowns were not precooked, but I've seen that, too. I've also seen people bake the hashbrowns in the mini muffin tin until crisp, and then add the egg mixture, baking until firm. Also, a really easy recipe you might like is to stuff mushrooms with an equal mixture of sausage and cream cheese. They reheat well, too! I get compliments every time, and they are so easy! Thanks for visiting and have fun!
Sylvia
Cook or not pototoes before mix all ingredients?
Ashley T
This looks delicious! I can't wait to try it. Its even something my boys would love 🙂
Natasha
These sound so good! I think Im going to try them this weekend!
Jade Samson
They look yummy! I will try this next weekend!
Jennifer Wagner
Those look so good. I never saw anything like them before.
Mariah
I made something very similar a few weeks back and we put them in English muffins to make sandwiches! So delicious and so easy!
Heather - Acting Balanced Mom
I make full sized ones - they are perfect for on the go breakfasts - these freeze really well too!
Jenn @TheRebelChick
They look so good! I love that they are automatically portion controlled! yum!
Janel
Those are so creative! They look awesome for a brunch!
Kelly
Thanks, Janel! They are really yummy, too 🙂