Bacon, Cheddar, and Green onion Egg Bites
These bacon, cheddar, and green onion egg bites are bursting with savory goodness. Enhanced with heavy cream, they boast a wonderfully fluffy texture. Ideal for a convenient breakfast or snack, they can be refrigerated for 3-4 days or frozen for up to 3 months.
- 6 eggs
- 1/4 cup grated parmesan cheese
- 1/4 cup heavy cream
- A pinch of salt
- Freshly ground pepper
- 4 bacon strips (cooked and chopped)
- 2 stalks green onion (chopped)
- Shredded cheddar cheese
- Unsalted butter (for greasing pan)
- Fillings
Cook 3-4 strips of bacon until fully cooked but not crispy, either in the microwave or using your preferred method. Once cooked, place them on paper towels to drain and cool slightly. Finely chop the bacon along with the green onion stalks.
- Egg Mixture
Beat the eggs with the ingredients for the egg mixture until light and frothy.
- Assembly
Preheat your toaster oven to 365˚F (185°C) and grease a 6-cup nonstick muffin tin with butter. Layer the fillings into each muffin cup in the following order: cheddar cheese, bacon, and green onion. Next, pour the egg mixture over the fillings, ensuring to leave a little space at the top.
- Bake
Bake at 365˚F (185°C) for approximately 20 minutes. While still hot, scrape up any overflow on the top and gently incorporate it back into each cup. Allow the muffins to cool for a few minutes, then loosen the edges of each egg muffin before removing them from the tin.
Servings 6
- Amount Per Serving
- Calories 147kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 5g25%
- Cholesterol 200mg67%
- Sodium 247mg11%
- Total Carbohydrate 1g1%
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.