egg muffins in a muffin tin

Cheddar Chive Egg Bites

  • Author: Rachel from Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 23 minutes
  • Yield: 24 egg bites 1x
  • Category: Breakfast
  • Method: Bake in the oven
  • Cuisine: American


These low carb, high protein, kid-friendly egg bites are a great grab-and-go breakfast. Make ahead for the week and warm them in the microwave each morning.


  • 8 large eggs
  • 3 tablespoons milk (any type will work)
  • 1 1/2 tablespoons minced fresh chives (sub: fresh basil or parsley)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 45 pieces of cooked uncured bacon, chopped into bite-sized pieces (This is where we get our favorite uncured bacon free for life!*)
  • 1 cup shredded cheddar cheese


  1. Preheat the oven to 350°F. Generously grease a mini muffin pan.
  2. In a glass measuring cup with spout, whisk together the eggs, milk, chives, salt and pepper.
  3. Carefully fill each muffin cup about 3/4th of the way full with the egg mixture. Divide the bacon and cheese evenly among the muffin cups, sprinkling them on top.
  4. Bake on the center rack for about 13 minutes, or until eggs are just set in the middle. Remove to a cooling rack and let cool for a few minutes. Run a butter knife around the edges of each egg bite and gently remove each one to the cooling rack.
  5. Once cooled, store in an air-tight container for up to 5 days in the refrigerator. To warm up later, microwave in 10 second increments just until warmed through. Do not overcook or they will become rubbery.


*Affiliate link, but opinions are all ours. We both use and love Butcherbox.