Cheesy Egg Bites are the answer to a healthy breakfast on the go. They are made with eggs, cheese, and bacon. Make them ahead and reheat in the microwave. Add an egg bite to a toasted English muffin for a quick and delicious breakfast sandwich.
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SIS (simple is smart) Tip: Substitute Gruyere or Swiss Cheese for the Asiago cheese. Make the egg bites vegetarian by adding sauteed mushrooms, red peppers, and onions to the muffin cup. Add a total of two tablespoons of the veggies.
Cheesy Egg Bites are a grandkid favorite. They aren’t a fan of the Gruyere cheese, so I substitute cheddar cheese instead. Also, I don’t add any veggies when I make it for them. They love it because they can eat it as finger food.
What ingredients are in Cheesy Egg Bites?
This recipe is super quick and straightforward.
Eggs: I use one egg per person. If you want a healthier cheesy egg bite, use three eggs and six egg whites.
Cheese: This recipe will work with softened cream cheese and hard cheese. My favorites are Gruyere and Asiago. I’ve even used American and Velveeta cheese.
Bacon: Crispy bacon crumbles on top or diced ham in the cheese egg bites is delicious. Add some bacon crumbles to the bottom of the muffin cup and reserve some for garnish on top.
Let’s Get Cooking these Cheese Egg Bites:
Step 1: Cook the bacon until crispy, crumble into pieces and set aside and preheat the oven to 350-degrees F.
Step 2: Add all of the ingredients to a high-speed blender. Blend until the eggs are frothy and no cream cheese chunks are visible. If you like some heat in your eggs, add a splash of hot sauce.
Step 3: Spray six silicone muffin cups with non-stick spray and divide the egg mixture between the cups. Top with the bacon crumbles. Reserve 2 tablespoons for garnish after the eggs are cooked.
Step 4: Place the cups in a baking pan and add hot water until the water in the pan is halfway up the outside of the baking cups.
Step 5: Bake until the eggs are set, about 30 minutes. Alternatively, you can steam cook them in a large covered skillet with about an inch of water. This usually takes about 20 minutes. You will know they are done when the eggs are set and puffy.
Step 6: Remove cheesy egg bites from the silicone cups.
Step 7: Top with the bacon crumbles and garnish with parsley.
The Cheesy Egg Bites will keep for five days in an airtight container. Reheat in the microwave for 30 seconds or reheat in the toaster oven or air fryer for two minutes.
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- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- 6 silicone baking cups
- High-speed blender
- 6 large eggs
- 2 ounces softened cream cheese (57g)
- ½ cup Asiago cheese (57g)
- ¼ tsp sea salt
- ¼ tsp pepper (optional)
- Preheat the oven to 350°C (178°F)
- Cook the bacon until crisy and crumble it into pieces.
- In a high-speed blender: add the eggs, asiago cheese, cream cheese, salt, and pepper.
- Spray six silicone baking cups with non-stick spray and place them in an 8 ½ X 11-inch baking dish with about an inch of hot water in it.
- Divide the egg mixture evenly between the six cups.
- Add the bacon crumbles to the eggs, sand save 2 tbsp of the bacon crumber for garnish.
- Carefully put the baking dish in the oven.
- Bake for 30 minutes or until set. (see note for steam cooking on top of the stove)
- Once set, let the egg bites cool briefly and remove them from the silicone cups. Garnish with the remaining bacon and some fresh or dried parsley.
- Keep egg bites in an air-tight container in the fridge for up to five days. Reheat for 30 seconds in the microwave or 3 minutes in the toaster oven or air fryer.