Cheddar Chive Egg Bites

Want a high protein, low carb, on-the-go breakfast option that will keep you satisfied all morning? Cheddar Chive Egg Bites are the perfect solution for a healthy breakfast on busy weekdays.

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Reasons to Love Egg Bites

We all know that a healthy breakfast is an important meal of the day. But, boy, it’s hard on those chaotic weekday mornings.

These Cheddar Chive Egg Bites are the answer!

• They are made with only 5 whole food ingredients.
• Egg bites only take minutes to whip up. Same is true for our 4-ingredient Breakfast Quesadilla.
• They are full of protein to keep you satisfied all morning. You can find even more High Protein Meal Prep Ideas here!
• The recipe is gluten-free and low carb, like Baked Ham and Egg Cups.
• Egg Bites are an easy grab-and-go, make ahead breakfast.
• This recipe is freezer-friendly too.

P.S. If you like recipes like Egg Bites, you would also love our Baked Omelette or our Make Ahead Breakfast Sandwiches.

Ingredient Notes

Only 5 ingredients are needed to make this high-protein, grab-and-go breakfast!

Ingredients You’ll Need:

1. Milk – Your choice!
2. Cooked bacon, crumbled (try our oven method)
3. Shredded cheddar cheese
4. Chives, minced
5. Eggs

Ingredients You’ll Need From Your Pantry:

• Salt and pepper

Step by Step Instructions

With a mini muffin pan and a few simple ingredients in hand, you’re ready to get started…

Step 1: Preheat the oven and grease the mini muffin pan.

Step 2: Whisk together the eggs, milk, chives, salt, and pepper.

Step 3: Pour or ladle the egg mixture into the mini muffin pan. If using a silicone pan, we recommend setting the pan on a baking sheet.

Step 4: Evenly distribute cooked bacon bits over the top of each one.

Step 5: Sprinkle cheese over the top of each one.

Step 6: Bake the egg bites until set, then let them cool in the pan. Don’t worry, they will deflate a little bit after they cool. This is normal!

Best Mini Muffin Pan: Our Tests Show…

When making mini egg bites, you’ll want a mini muffin pan. Our tests showed that not all mini muffin pans are created equal, however! In our trials of both a metal non-stick pan and a silicone pan, we found a clear winner between the two.

Metal Pan Test Results

First, even when greased really well, we found that the egg bites (and any overflow) stuck terribly to the non-stick metal pan. That wasn’t the case with the silicone pan.

Silicone Pan Test Results

Second, in our baking tests, we found that the egg bites baked in the silicone muffin cups retained their shape after cooling. The egg bites from the metal pan lost their form quickly. Just look at the difference between the two!

Taste-wise and texture-wise, there really wasn’t a huge difference at all. However, if you want less hassle when it comes to cleaning your pan and a prettier result, opt for this silicone mini muffin pan.

Variations of This Egg Bites Recipe

I’m thinking there are all kinds of ways to change up the flavors, once you get the hang of this. What do you think about some of these ideas in place of bacon, cheddar, and chives?

Idea #1: Turkey sausage, feta, and roasted red peppers (We have a DELICIOUS crustless quiche with similar ingredients in our first cookbook that I can’t get enough of.)

Idea #2: Pancetta, crumbled goat cheese, and fresh basil

Idea #3: Ham, Swiss cheese, and baby spinach

Idea #4: Sautéed chopped onions, bell peppers, jalapeño pepper with your favorite shredded cheese

The possibilities seem endless!

Yes! You can easily double or triple the batch to have extras on hand for weeks in the freezer, but for best results keep these important tips to keep in mind when freezing, thawing and rewarming them.

1. Let the egg bites cool completely before freezing. If they are still warm when freezing, they will release liquid in the container and cause icicles to form on them which can adversely affect the text.
2. Package tightly and reduce the air exposure to the dish as much as possible in the freezer. I would recommend packaging them in a single layer in a freezer bag and try to remove as much air as possible from the bag. Here are two ways to remove air from a bag without a vacuum sealer. Or, you can freeze them in an air-tight container, dividing layers with parchment paper. I’d recommend placing a layer of plastic wrap or foil over them inside the container.
3. When thawing frozen egg bites, the best policy is to thaw in the fridge for a few hours. Slow thawing like this results in the best texture. However, if you don’t have time, you can thaw briefly using the defrost setting on the microwave.
4. To rewarm, wrap egg bites in a moist paper towel and microwave is very short increments until warmed through. Don’t overcook them while reheating!

Side Dish Ideas

Keep it simple and healthy when serving these little egg muffins by adding some whole grain toast and Fruit Salad on the side. Or you can serve them with one of our 7 Smoothie Recipes for an easy on-the-go breakfast.