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