Introduction

These Easy Egg Bites are a delicious and quick breakfast option, perfect for busy mornings. Packed with fresh greens, savory bacon, and melted cheese, they’re both nutritious and satisfying.

The image shows a white speckled plate holding ten small, round egg muffins. Each muffin has a bright yellow base made of cooked eggs, with visible layers of diced red tomatoes, green spinach leaves, and browned bits of cooked onions or bacon scattered on top. The egg muffins have a smooth, slightly glossy texture and a soft, bouncy look. The plate sits on a white marbled surface which adds a clean and simple background to the colorful food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup baby greens, chopped (baby spinach works great)
1 small tomato, diced and seeded
4 strips bacon, cooked and crumbled
1/4 cup shredded cheddar cheese
7 large eggs
1/4 cup milk (if using almond milk, use unsweetened)
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or use silicone liners.
Step 2: In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Step 3: Fold in the chopped baby greens, diced tomato, crumbled bacon, and shredded cheddar cheese.
Step 4: Pour the egg mixture evenly into the prepared muffin cups, filling each about 3/4 full.
Step 5: Bake for 18-22 minutes, or until the egg bites are set and lightly golden on top.
Step 6: Let the egg bites cool for a few minutes before removing them from the muffin tin. Serve warm.

Tips & Variations

Substitute baby greens with kale or arugula for a different flavor and texture.
Use turkey bacon or omit bacon for a vegetarian version.
Add a pinch of smoked paprika or chili flakes for a bit of heat.
Try different cheeses such as mozzarella or feta to vary the taste.

Storage

Store leftover egg bites in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for about 30 seconds or until warm. They also freeze well; thaw in the fridge overnight before reheating.

How to Serve

A white plate on a white marbled surface holds ten small, round egg muffins arranged closely. Each muffin has a bright yellow egg base with visible layers of melted cheese, small red tomato chunks, green spinach leaves, and browned bits of cooked bacon or sausage, creating a colorful and textured look. The muffins appear soft and slightly glossy, with some showing toasted edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these egg bites dairy-free?

Yes, use unsweetened almond milk or another plant-based milk and omit the cheese or choose a dairy-free cheese alternative.

Can I prepare egg bites ahead of time?

Absolutely! They can be made in advance, stored in the fridge, and quickly reheated for a convenient breakfast option.

Easy Egg Bites with Baby Greens, Tomato, Bacon, and Cheddar Recipe

Print Recipe

★★★★★

4.5 from 111 reviews

These Easy Egg Bites are a quick and delicious breakfast option packed with protein and fresh flavors. Combining baby greens, juicy tomatoes, crispy bacon, and sharp cheddar cheese, these egg bites are perfect for a nutritious start to your day or a satisfying snack. Made with simple ingredients and cooked to fluffy perfection, they’re ideal for meal prep or a grab-and-go meal.

Author: Tara
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 7 egg bites (one per egg) 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Vegetables

1/2 cup baby greens, chopped (baby spinach works great)
1 small tomato, diced and seeded

Meat

4 strips bacon, cooked and crumbled

Dairy

1/4 cup shredded cheddar cheese
1/4 cup milk (if using almond, unsweetened)

Eggs

7 large eggs

Seasoning

Salt and pepper to taste

Instructions

Preheat and prepare containers: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or egg bite mold to prevent sticking.
Cook the bacon: Cook 4 strips of bacon in a skillet over medium heat until crispy. Once cooked, transfer to paper towels to drain excess grease, then crumble into small pieces.
Prepare vegetables: Chop 1/2 cup of baby greens (such as baby spinach) finely and dice and seed 1 small tomato to avoid excess moisture in the egg bites.
Mix wet ingredients and seasoning: In a medium bowl, whisk together 7 large eggs, 1/4 cup milk (or unsweetened almond milk), salt, and pepper until fully combined and slightly frothy for fluffier texture.
Add mix-ins: Fold in the chopped baby greens, diced tomato, crumbled bacon, and 1/4 cup shredded cheddar cheese evenly into the egg mixture.
Fill muffin tins: Pour the egg mixture evenly into the prepared muffin tin cups, filling them about 3/4 full to allow space for expansion.
Bake egg bites: Place the muffin tin in the oven and bake for 18-22 minutes or until the egg bites are set and lightly golden on top. You can test by inserting a toothpick in the center; it should come out clean.
Cool and serve: Let the egg bites cool in the tin for 5 minutes before removing. Serve warm or store in an airtight container in the refrigerator for up to 4 days.

Notes

For dairy-free option, substitute cheddar cheese with vegan cheese or omit altogether.
Almond milk should be unsweetened to prevent altering flavor.
Customize with other vegetables or cheese varieties as desired.
These egg bites can be reheated in the microwave for 30 seconds for a quick meal.
Ensure tomatoes are seeded to reduce excess water content and avoid soggy bites.

Keywords: egg bites, breakfast, easy recipe, baked eggs, bacon, cheddar, spinach, tomato, quick breakfast