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Cheddar Egg Bites with Bell Peppers, Spinach, and Bacon Recipe

4.9 from 58 reviews

These savory Egg Bites are a delicious and convenient breakfast option, packed with cheese, vegetables, and optional meat. Baked to perfection, they are fluffy, flavorful, and perfect for meal prep or an on-the-go snack.

Ingredients

Scale

Egg Mixture

  • 6 large eggs
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup bell peppers, diced
  • 1/2 cup spinach, chopped
  • 1/4 cup whole milk
  • Salt and pepper to taste

Optional Protein

  • 1/2 cup cooked bacon or sausage crumbles (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a muffin tin to prevent the egg bites from sticking.
  2. Whisk Eggs: In a large bowl, whisk the eggs until they become frothy, which helps incorporate air for fluffier bites.
  3. Combine Ingredients: Gently stir in the shredded sharp cheddar cheese, diced bell peppers, chopped spinach, cooked bacon or sausage crumbles if using, whole milk, salt, and pepper until everything is evenly mixed.
  4. Fill Muffin Tin: Pour the egg mixture into the prepared muffin tin cups, filling each about two-thirds full to allow room for rising during baking.
  5. Bake: Place the muffin tin into the oven and bake for 18-20 minutes, or until the egg bites are puffed up and golden brown on top.
  6. Cool and Serve: Once baked, let the egg bites cool slightly in the tin before carefully removing them. This helps them set and makes removal easier.

Notes

  • You can customize the fillings to your liking—try mushrooms, onions, or different cheeses.
  • For a lower fat option, use skim milk and turkey bacon or omit the meat entirely.
  • Make sure not to overfill the muffin cups to avoid spillover.
  • Egg bites can be stored in the refrigerator for up to 4 days and reheated in the microwave.
  • Use a silicone muffin pan for easier removal without greasing.

Keywords: Egg Bites, Breakfast, Easy Breakfast, Cheese Egg Bites, Muffin Tin Eggs, Protein Breakfast