Egg Bites – Simply Home Cooked

By Editor On Mar 20, 2025

Modified: Mar 19, 2025 by Dina

These Egg Bites are deliciously savory, protein-packed breakfast bites that everyone will love. With bacon, cheese, and mushrooms, they are a flavorful handheld meal.

Egg Bites stacked on top of each other, one missing a bite.

Table Of Contents

Recipe Details

I love these delicious Egg Bites so much. When you get tired of carb-heavy breakfasts, these savory and flavorful protein bites are great. They are so easy to make and prep ahead, plus they are a healthy, low-sugar breakfast option that I like serving to my kids. You won’t want to miss this tasty recipe!

TASTE: Savory, cheesy, and made with earthy mushrooms and sweet bell peppers, these Egg Bites are divine.
TEXTURE: The eggs are whipped with cream for optimal fluffiness. And the crispy bacon and gooey cheese on top put this dish over the top.
TIME: It takes about 40 minutes to make these bites.
EASE: This is a very easy recipe to make. Chopping vegetables and whisking eggs is about as tough as it gets.

What You’ll Need

Ingredients for Egg Bites: bacon, mushrooms, bell peppers, cheese, salt, pepper, eggs, and heavy cream.

Ingredient Notes

Eggs- These form the foundation of the egg bites and hold all the ingredients together.
Bacon- Adds a savory, meaty flavor and crispy texture inside the bites.
Cheese- Sprinkled on top, this Mexican cheese blend adds flavor and a nice gooey top to each one.
Mushrooms- I like using baby Bella mushrooms. These earthy, almost meaty vegetables give texture and flavor to the recipe.
Bell peppers- I use both red and green because it adds extra color and the red is a little sweeter for some contrast.
Heavy cream- Rich and creamy, this is whipped into the eggs so they are extra fluffy.
Seasonings- Salt and Black pepper to taste.

Add-ins and Substitutions

Substitute a different cheese- I used a Mexican cheese blend, but you can also use mozzarella, cheddar, jack cheese, Swiss, or pepper jack.
Add other vegetables- Add spinach, shredded carrots, tomato, onion, or garlic.
Substitute the cream with cottage cheese- Using cottage cheese adds some tangy flavor. You may want to put the eggs and cottage cheese in a food processor though to smooth it out some.
Use a different protein- Diced ham, ground breakfast sausage, chopped chicken, or black beans are all great proteins for these Egg Bites.

How to Make Egg Bites

Prepare the bacon. Chop up the bacon into small pieces and cook them in a large pan on medium-high heat until golden and crispy.
Add in the vegetables. Now add in the chopped green and red bell peppers along with the chopped mushrooms. Saute until cooked and tender, about 3-5 minutes.
Season to taste. Season with salt and pepper, then set aside for later.

Pro Tip: If your bacon is fattier, you won’t need any oil. If the bacon is leaner, you may need to add a little bit of olive oil to saute the vegetables.

Steps to make Egg Bites: cook the bacon in a skillet until crispy, then add the mushrooms and red and green bell peppers, and finally season with salt and pepper.

Mix the eggs and cream. In a mixing bowl. Whisk together the eggs with the heavy cream, salt, and pepper.

Steps to make Egg Bites: whisk the eggs, heavy cream, salt, and pepper together in a bowl.

Prep the muffin tins. Line your muffin tin with silicone muffin liners. No need for cooking spray.
Add the vegetable mix and eggs. Evenly distribute the bacon and veggie mixture amongst the muffin tin liners, about a heaping Tbsp in each one. Then pour the egg mixture on top.
Top with cheese. Add the shredded cheese on top, lightly swirling the cheese into the eggs with a fork.
Bake. Preheat your oven to 350 degrees Fahrenheit and bake the egg bites on the center rack for about 15-20 minutes. When they are done, and the centers no longer jiggle when shook, take them out and serve.

Steps to make Egg Bites: line the muffin tin with silicone muffin liners, then add the vegetable/bacon mix, the egg mixture, and then top with cheese and bake.

Recipe Tips

Use silicone muffin liners– These are a must to prevent sticking!! With them, there is no need to spray any cooking spray here.
Don’t overfill the muffin tins- You will only need about one heaping tablespoon of bacon/veggie mix for each. Too much will mean less eggs, and they will fall apart or get soggy.
Mix the cheese into the eggs- I like to use a fork to lightly mix the cheese into the eggs before baking. That way, no cheese overflows on the sides while baking.
Don’t overcook them- A good way to know if your egg bites are done cooking is by shaking the muffin tin. If the centers no longer jiggle, they’re done.

FAQs

Why are Starbucks egg bites so fluffy?

Egg bites get super fluffy when the eggs are whipped or blended with dairy. Starbucks uses cottage cheese, but this recipe uses heavy cream. The eggs become so fluffy as they bake because of the air incorporated and held by the mixture when whisked.

Why are my egg bites soggy?

If your egg bites are soggy, it might be because they are undercooked. Make sure to give the muffin tin a shake before taking it out of the oven, ensuring that there is no jiggle in the center of the egg bite. Also, don’t overfill them with vegetables because these release water.

Overview of a plate of Egg Bites topped with green onion.

Serving Suggestions

These homemade Egg Bites are perfect for eating on their own or pairing with other breakfast favorites for a breakfast buffet everyone will enjoy. Serve them with pancakes, meats, muffins, and more.

Meats: Serve these egg bites with a side of Crispy Air Fryer Bacon, Homemade Biscuits and Gravy Recipe, or sausage links.
Pancakes: Enjoy this dish with some German Pancakes (VIDEO), Buttermilk Pancakes, Mashed Potato Pancakes, or Crepes (VIDEO).
Eggs: Serve them alongside other egg dishes, like Easy Poached Eggs with Caramelized Onions, Hash Brown Quiche, Shakshuka, or Quiche Lorraine.
Muffins: Try this recipe with some Banana Chocolate Chip Muffins (VIDEO), Blueberry Muffins (VIDEO), or Cinnamon Apple Muffins (VIDEO).

Make This Recipe in Advance

Make ahead: Make the veggie mixture the night before and distribute it in the muffin tin, leaving at room temperature. Whisk the egg mixture the night before and refrigerate. In the morning, pour in the eggs, add cheese, and bake.

Storing: Store these Egg Bites in an airtight container in the fridge for up to 4 days. These reheat really well in the air fryer, or you can heat them in the microwave or oven.

Freeze: These don’t freeze well so I advise only making them a few days in advance and keeping them refrigerated.

More Delicious Breakfast Dishes!

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Full Recipe Instructions

Egg Bites

These Egg Bites are deliciously savory, protein-packed breakfast bites that everyone will love. With bacon, cheese, and mushrooms, they are a flavorful handheld meal.

Print Pin Rate

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Prep Time: 25 minutes

Cook Time: 17 minutes

Total Time: 42 minutes

Servings: 12 Egg bites

Calories: 131kcal

Instructions

Chop up the bacon into small pieces and cook them in a large pan on medium-high heat until golden and crispy.
Now add in the chopped green and red bell peppers along with the chopped mushrooms.
Saute until cooked and tender, about 3-5 minutes). Note: if your bacon is fattier, you won’t need any oil. If the bacon is leaner, you may need to add a little bit of olive oil to saute the vegetables.
Season with salt and pepper to taste, then set aside for later.
In a mixing bowl. Whisk together the eggs with the heavy cream, salt, and pepper.
Line your muffin tin with silicone muffin liners (this is a must to prevent sticking!!) No need to spray any cooking spray here.
Evenly distribute the bacon and veggie mixture amongst the muffin tin liners (about a heaping Tbsp for each).
Pour the egg mixture into each of the muffin tin pockets.
Then add the shredded cheese on top. Note: I like to use a fork to lightly mix the cheese into the eggs before baking. That way no cheese is overflowing on the sides while baking.
Preheat your oven to 350 degrees Fº and bake the egg bites on the center rack for about 15-20 minutes. Tip: a good way to know if your egg bites are done cooking is by shaking the muffin tin. If the centers no longer jiggle, they’re done. You don’t want overcooked egg bites.

Notes

- Use silicone muffin liners– These are a must to prevent sticking!! With them, there is no need to spray any cooking spray here.

- Don’t overfill the muffin tins- You will only need about one heaping tablespoon of bacon/veggie mix for each. Too much will mean less eggs, and they will fall apart or get soggy.

- Mix the cheese into the eggs- I like to use a fork to lightly mix the cheese into the eggs before baking. That way, no cheese overflows on the sides while baking.

- Don’t overcook them- A good way to know if your egg bites are done cooking is by shaking the muffin tin. If the centers no longer jiggle, they’re done.
- Make ahead: Make the veggie mixture the night before and distribute it in the muffin tin, leaving at room temperature. Whisk the egg mixture the night before and refrigerate. In the morning, pour in the eggs, add cheese, and bake.
- Storing: Store these Egg Bites in an airtight container in the fridge for up to 4 days. These reheat really well in the air fryer, or you can heat them in the microwave or oven.

Nutrition

Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!

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