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!
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.
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.
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.
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
Egg Bites Recipe
- Mini Muffin Tins
- 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
- 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.