Make It Now:

1. Preheat the oven to 350°F. Generously grease a mini muffin pan. If using a silicone pan, it’s a good idea to place it on a baking sheet.
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.

Freeze For Later: Fully cook and cool the egg bites. Package 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.

Prepare From Frozen: Thaw in the fridge for a few hours, preferably. However, if you don’t have time, you can thaw briefly using the defrost setting on the microwave. 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!