Cheesy Bacon Egg Bites - My Adventure to Fit

Cheesy Bacon Egg Bites

These Keto Low-Carb Egg Muffins are a breeze to prepare and perfect for your meal prep breakfast. Packed with bacon, cheese, and veggies, they're freezer-friendly and ideal for a quick snack on the go. This recipe makes 12 egg bites.


  • 12 eggs
  • Salt and pepper to taste
  • 6 slices of Butcher Box bacon, cooked and crumbled
  • 1/2 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 1/2 cup red pepper, chopped
  • 1/3 cup mushrooms, chopped (any type you prefer)
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese (smoked cheddar preferred)
  • 1/2 cup fresh spinach, finely chopped


  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin with non-stick cooking spray or line it with silicone muffin liners.
  2. Prepare the Bacon: Cook the bacon until crispy, then crumble it into small pieces. Set aside.
  3. Chop the Vegetables: Finely chop the onion, green pepper, red pepper, mushrooms, and spinach.
  4. Whisk the Eggs: In a large mixing bowl, whisk the 12 eggs until well beaten. Add salt and pepper to taste.
  5. Add Ingredients: Stir in the chopped onion, green pepper, red pepper, mushrooms, crumbled bacon, and spinach into the eggs. Mix well to combine.
  6. Add the Cheese: Fold in the shredded mozzarella and cheddar cheese.
  7. Fill the Muffin Tin: Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
  8. Bake: Place the muffin tin in the preheated oven and bake for 14-16 minutes, or until the egg bites are set and a toothpick inserted into the center comes out clean.
  9. Cool and Serve: Let the egg bites cool for a few minutes before removing them from the muffin tin. Serve warm.
  10. Store: Store any leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer and defrost overnight! Reheat in the microwave for a quick and easy breakfast or snack.

Enjoy your delicious and nutritious Cheesy Bacon Egg Bites!

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