Fluffy Muffin Tin Bacon and Cheese Egg Bites
Make these easy, high-protein egg bites in a muffin tin. They are perfect for meal prep, grab-and-go breakfasts, and taste better than commercial versions.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 12 egg bites 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 12 large eggs
- 1/2 cup cottage cheese (for fluffiness)
- 1/4 cup milk (any kind)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked, crumbled bacon
- 1 cup shredded cheddar cheese
- Cooking spray or butter for the muffin tin
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup standard muffin tin with cooking spray or butter.
- In a large bowl, whisk together the eggs, cottage cheese, milk, salt, and pepper until the mixture is smooth and well combined. The cottage cheese adds creaminess and protein.
- Stir in the cooked bacon and half of the shredded cheddar cheese into the egg mixture.
- Divide the mixture evenly among the 12 prepared muffin cups, filling each about three-quarters full.
- Sprinkle the remaining shredded cheddar cheese over the top of each egg bite.
- Bake for 18 to 22 minutes, or until the egg bites are set and a toothpick inserted into the center comes out clean.
- Let the egg bites cool in the muffin tin for 5 minutes before carefully removing them.
- Serve warm or cool completely for meal prepping.
Notes
- For a low-carb egg bites option, skip any added vegetables that are high in starch.
- These are freezer-friendly breakfast items; cool completely, place in an airtight container, and freeze for up to one month. Reheat from frozen in the microwave for 60-90 seconds.
- You can substitute the bacon with cooked sausage or chopped spinach for a different flavor profile.
Nutrition
- Serving Size: 2 egg bites
- Calories: 145
- Sugar: 1
- Sodium: 310
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 11
- Cholesterol: 130