Change your morning routine, add a new protein snack or meal plan for the week with this recipe! Egg bites include your favorite farm-fresh eggs, bacon, veggies, and cheese. They are easy to make and can be served immediately or stored in the freezer.
Ingredients (Makes 12-14 muffin size egg bites):
Preheat oven to 350 degrees.
Slice bacon into lardons and fry until crispy and brown. Remove from pan and drain fat from the bacon. Reserve approximately 2 Tbsp of the bacon fat to cook the bell pepper and shallot in. Set bacon aside to cool.
While the bacon is cooking, whisk together eggs, heavy cream, salt, and pepper. Stir in grated sharp cheddar. Set aside.
Add diced bell pepper and shallot into a skillet with reserved bacon fat. Cook until lightly browned and softened. Approximately 5-7 minutes on medium heat. Remove from pan and set aside to cool.
While everything is cooling, prepare your silicone muffin pan. Line a baking sheet with parchment paper or foil. This will save you time cleaning the pan if the egg spills over by accident while you’re putting it into the oven.
Place your silicone muffin pan on the lined baking sheet so it is stable and easy to put into/out of the oven.
Once the bacon and bell pepper mixture has cooled, stir into the egg mixture with a rubber spatula.
Spoon the mixture into the silicone muffin pan. Fill each a little more than ¾ the way full so they don’t overflow when they expand as they bake.
Bake for approximately 20-25 minutes. Make sure the egg bites are completely set in the middle before you remove them from the oven.
These can be served hot, room temperature, or cold. They’re great for any meal with a small side salad or on the go for breakfast.
Egg bites are good in the refrigerator for 5 days after baking.
To freeze egg bites after baking, put them on a parchment-lined baking tray into the freezer. Let them freeze completely. Once they’re frozen solid, remove them from the tray and put them into a freezer storage bag. You can pull them out a few at a time and microwave them from frozen or let them thaw overnight in the refrigerator. Can be frozen for up to 3 months.