BACON EGG BITES

BACON EGG BITES are one of those beautiful little recipes that are just as good for breakfast on the go as they are for a midday snack or high-protein lunch.

These bite-sized treats combine crispy bacon, fluffy eggs, and a touch of optional cheese, baked to perfection. Baking the bacon first enhances its crispness, while the eggs create a light, fluffy base, with optional cheese adding a savory richness. Packed with vitamins, healthy fats, and protein, they’re a perfect fuel for your day. Inspired by the simplicity of low-carb cooking, this recipe brings comfort and convenience to your table. Whether you’re sticking to a strict carnivore diet or enjoying a keto variation, they’re a versatile, nutrient-dense option that fits your lifestyle.

It is truly a one-pan meal—start by baking the bacon in a muffin tin, then add the eggs and cheese, gently scrambling them in the same tin to cook. With no extra pots, pans, or bowls to clean, it’s a hassle-free, mess-free dish that saves time and simplifies your kitchen routine. Easy, breezy recipe with minimal effort!

Pair them with a green side to match our kitchen’s ethos, or savor them solo. Perfect for busy mornings, kids' lunchboxes, or a high-fat snack that actually fills you up. Bite-sized, kid-friendly, freezer-friendly, and easy to prep in batches—what’s not to love?

Zero carbs (if made without cheese)

Packed with fat + protein for energy & satiety

Meal-prep friendly — stays great in the fridge or freezer

Customizable — add cheese or herbs if you’re more flexible

Bon appétit! Your fork is waiting!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Snack

Keyword: bacon egg bites, carnivore, eggs for breakfast, high protein, keto, one pot meal, oven baked eggs

Servings: bites

Calories: 81kcal

Equipment

1 silicone muffin pan

Ingredients

12 strips of bacon chopped
12 eggs
sea salt to taste

OPTIONAL

⅓ cup shredded cheese Cheddar, Swiss, Gruyère, or Parmesan

Instructions

Preheat your oven to 375°F.
Divide the chopped bacon evenly among the muffin tin cups. Bake for 8–10 minutes until cooked to your liking.
Crack one egg into each cup with bacon. You can leave the eggs whole in the cups or gently scramble them with a fork within each cup for a varied texture. Sprinkle with a pinch of sea salt.
If using cheese, sprinkle a little on top of each egg.
Return the muffin tin to the oven and bake for 12–15 minutes, or until the eggs are set and slightly puffed. For a soft, runny center, go closer to 12 minutes; for a firm and sliceable one, go 15 or even 17 minutes.
Let the bites cool for 5 minutes before removing from the tin. Serve warm or store in an airtight container in the fridge for up to 5 days.

Video

Notes

Bacon Crispness: Cook bacon just shy of fully crisp initially to avoid burning during the second bake.

Customization: Add a pinch of black pepper or dried herbs (if keto-friendly) for extra flavor.

Add finely chopped liver or leftover steak bits if you're going full carnivore.

Want a golden top? Broil for 1-2 minutes at the end.

Storage: Store leftovers in the fridge for up to 5 days or freeze for up to 1 month—reheat in the oven at 350°F or pan-fry for best texture.

Nutrition