Easy Egg Bites Recipe

Ingredients

• 12large eggs
• 12 slicesbacon
• 30 g (1 cup)baby spinach
• 40 g (1/4 cup)diced onion
• 60 ml (1/4 cup)unsweetened almond milk, or another dairy or non-dairy milk
• 5 ml (1 teaspoon)avocado oil
• 0.6 g (1/8 teaspoon)sea salt
• 0.3 g (1/8 teaspoon)black pepper

Instructions

1. 1

   Cook the bacon

   Heat the oven to 190°C (375°F). As it heats, cook the bacon in a large frying pan over medium heat until crisp. Transfer it to a plate lined with kitchen paper and leave it to cool.

2. 2

   Prepare the fillings

   Dice the onion and spinach. Once the bacon is cool enough to handle, cut or crumble it into bite-sized pieces.

3. 3

   Whisk the eggs

   Crack the eggs into a large bowl and add the milk, salt and pepper. Whisk until thoroughly combined.

4. 4

   Fill the tin

   Oil a muffin tin well, using spray or a drizzle of oil. Divide the spinach, onion and bacon evenly between the wells, then pour in the egg mixture until each is about 80% full.

5. 5

   Bake until set

   Bake in the preheated oven for 18–22 minutes, or until the eggs are cooked through.

What are egg bites?

Egg bites are small portions of seasoned egg baked in a mould, here a muffin tin. This American-style version pairs eggs with familiar breakfast ingredients: bacon, spinach and onion.

The method keeps things simple: crisp the bacon first, whisk the eggs with milk, then bake everything together until set. Individual wells make the bites easy to portion and carry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 213 calories, 17g protein, 2g carbs, 15g fat.

The eggs and bacon provide most of the protein and fat, while the eggs also contribute a small amount of carbohydrate; the spinach and onion add a little more. Pair an egg bite portion with fruit or wholemeal toast for a plate with a more substantial source of fibre and carbohydrates.

Why cook the bacon first?

Crisp bacon: cooking it in a frying pan before baking gives it time to brown and lets excess fat drain on kitchen paper. Cooling it briefly also makes it easier to crumble or cut into small pieces.

Even pieces: bite-sized bacon distributes more consistently through the muffin wells, so each egg bite gets some of the filling.

Getting the filling ready

Spinach and onion: dice both before dividing them among the wells. Smaller pieces are easier to portion and fit neatly into the individual egg bites.

Milk: whisking it with the eggs helps make a uniform mixture. Unsweetened almond milk is listed, but the recipe also allows another dairy or non-dairy milk.

Filling the muffin tin

Oil the wells thoroughly so the baked eggs are easier to release. Add the fillings evenly, then pour in the egg mixture to about 80% full, leaving room for the eggs to puff as they bake.

A muffin tin gives each portion its shape. Take care not to overfill the wells, as the egg mixture may rise during cooking.

Checking when they are done

Bake at 190°C for 18–22 minutes. Start checking near the shorter end of that range, as ovens and muffin tins can differ.

The egg bites are ready when the eggs are cooked through rather than liquid in the centre. Let them cool enough to handle before easing them out of the tin.

Serving ideas

Serve the egg bites warm on their own for a portable breakfast, or pair them with toast or fruit for a more varied plate. A simple green salad can also work alongside them for a light lunch.

Their individual portions are convenient for meal prep, though the texture is best when they are not overbaked.

Recipe notes & tips

• Line the plate with kitchen paper to drain the bacon as it cools.
• Cut or crumble the bacon small enough to distribute across all six portions.
• Oil the muffin wells thoroughly, including their edges.
• Divide the filling between the wells before pouring in the egg mixture.
• Begin checking for doneness at 18 minutes.

Variations

• Use cheddar: add a little grated cheddar to the wells with the other fillings.
• Swap the greens: use finely chopped kale in place of the spinach.
• Change the milk: use dairy milk or another unsweetened non-dairy milk.
• Add herbs: mix chopped chives into the egg mixture.
• Make them meat-free: leave out the bacon and add extra spinach.

Common mistakes to avoid

• Skipping the oil: the egg bites may stick; coat the muffin wells well before filling.
• Filling to the brim: the eggs need room to puff; stop at about 80% full.
• Adding hot bacon: it can be awkward to handle; let it cool before cutting or crumbling.
• Uneven portions: one well may get most of the filling; divide the bacon, spinach and onion evenly first.
• Overbaking: the eggs can become firm and dry; check them from 18 minutes.

How to store

Cool the egg bites, then refrigerate them in an airtight container for up to 3 days. Reheat until hot throughout in the microwave or in a low oven; avoid overheating, which can make the eggs rubbery.

Frequently asked questions