Can I freeze bacon and egg muffins?

Yes. Let them cool completely, then freeze in a single layer. Once frozen, transfer to a sealed bag or container. They keep well for up to 2 months . To reheat, microwave straight from frozen for 60–90 seconds .

How do I keep the muffins from sticking to the pan?

Use a nonstick muffin tin and coat it well with cooking spray . If your tin is older or prone to sticking, silicone muffin liners are a great backup. Let the muffins cool a few minutes before removing to help them release cleanly.

Can I use egg whites instead of whole eggs?

Yes. You can replace some or all of the whole eggs with egg whites . This works well if you’re looking for a lighter or lower-fat option. The texture will be slightly different, but still firm and fluffy.

What’s the best cheese to use?

Cheddar is classic, but you can try mozzarella, pepper jack, or crumbled feta depending on the flavor you’re after. Just make sure it’s something that melts well.

Are these good for meal prep?

Absolutely. These bacon egg breakfast bites hold up well in the fridge for up to 4 days . They reheat quickly and make a solid grab-and-go meal.

Can I add vegetables?

Yes. Try chopped spinach, bell peppers, mushrooms , or even shredded zucchini. Just avoid adding too much moisture—pat vegetables dry if needed to keep the texture from getting soggy.

Delicious Morning Bacon Egg Bites Recipe for Easy Meals

Description

These easy bacon and egg muffins are a make-ahead breakfast favorite. Simple to prep, freezer-friendly, and packed with protein, they’re ideal for busy mornings or weekend brunch.

Ingredients

12 slices bacon
10 large eggs
1/4 cup milk
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup chopped green onions
1/4 cup diced jalapeños
1/4 cup diced roasted red peppers
1/2 cup shredded cheddar cheese
Cooking spray

Instructions

Preheat oven to 375°F (190°C). Spray a 12-cup muffin tin with cooking spray.
Microwave bacon on a paper towel-lined plate for 75 seconds. Let cool slightly. Line each muffin cup with one slice of bacon.
In a mixing bowl, whisk eggs, milk, salt, and pepper.
Pour egg mixture into each muffin cup, filling about ¾ full.
Add green onions to 4 cups, jalapeños to 4, and red peppers to the remaining 4.
Bake for 20 minutes until eggs are just set.
Sprinkle cheddar cheese on top. Bake 5 more minutes, until cheese is melted.
Let cool for 5 minutes before removing from pan.

Notes

Customize with chopped spinach, mushrooms, or turkey bacon.
Store in the fridge for up to 4 days or freeze for up to 2 months.
Microwave to reheat for 30–60 seconds depending on storage.

Nutrition

Serving Size: 1 muffin
Calories: 140
Sugar: 0.5g
Sodium: 280mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 1g
Fiber: 0g
Protein: 9g
Cholesterol: 115mg

Keywords: morning bacon egg bites, bacon and egg muffins, egg bacon muffins, breakfast egg muffins, grab-and-go breakfast, freezer breakfast, meal prep eggs