One morning I whipped up these breakfast egg bites and they were a total hit. My youngest son is not a huge fan of eggs but he will eat an omelet. These are essentially mini omelets that you can create with any ingredients your family likes.
You can even let each family member make their own with their favorite things. Set out bowls of cooked, crumbled sausage, chopped onions, cooked and crumbled bacon, chopped cooked broccoli, chopped green peppers, fresh spinach and a variety of shredded cheeses to choose from.
After Easter, I like to make them with leftover ham, onions and cheese.
As a matter of fact, these egg bites are an excellent way to use up leftovers of all kinds. Another favorite breakfast egg recipe is coddled eggs with bacon and cheese.
So I have to share a story about the muffin tin in the photo. That muffin tin was my Grandmothers. My mother inherited it when her mother-in-law passed away. It’s a rare sight to see a muffin tin with six wells. Most are twelve.
Well, as the story goes, my Mom had a recipe that didn’t need to make six so she asked my Dad to cut it for two and four wells. My Dad even rounded the edges on both pieces so no one would cut themselves.
That tin is more than 55 years old because that’s about how long ago my Grandmother passed away. It may not look pretty but it works just fine. Plus it’s one of the few items I have from my Dad’s Mom.
My youngest enjoyed these breakfast egg bites so much that he’s asked for them each morning since I initially made them. As we enjoyed them that first day we talked about making them on school mornings.
We figured everything but cracking and whisking the eggs could be done in advance. That way they could be easily and quickly pulled together on school or work mornings.
Chop onions, cook bacon, and shred cheese in advance and you’re good to go. I used Cabot Vermont Sharp Cheddar cheese but you could certainly use any variety. Cabot also makes delicious Pepper Jack, Chipotle, Hot Habanero as well as other sharp Cheddar varieties.
Cabot is some of my favorite cheeses because they not only taste amazing but melt beautifully making them perfect to use in this recipe. Use one or a mixture in your creation.
Originally published June 21, 2017
- 6 eggs
- ⅓ cup shredded Cabot Vermont Sharp Cheddar Cheese
- 12 slices bacon cooked and crumbled
- ½ cup onion chopped
- Salt and pepper to taste
- Cooking Spray
- Preheat the oven to 375 degrees. Coat 6 cups of a muffin tin with cooking spray.
- Crack the eggs into a large bowl and whisk to combine well. Season with salt and pepper.
- Add the onions, bacon and Cabot cheese to the egg mixture and stir to combine.
- Divide the egg mixture evenly among the muffin cups.
- Bake for 15-18 minutes or until eggs are set.
- Serve immediately.
- Refrigerate leftovers.