Is there a better breakfast than a warm, fluffy egg bite? These bacon, cheddar, and green onion egg bites are packed with savory flavor, and the addition of heavy cream makes them extra fluffy and soft. They’re perfect for a quick and easy breakfast or snack, and they can be stored in the fridge for 3-4 days or frozen for up to 3 months.
yields
6-8 pieces
total time
35 mins
equipment
toaster oven
ingredients
egg mixture:
- 6 eggs
- ¼ cup grated parmesan cheese
- ¼ cup heavy cream
- A pinch of salt
- Freshly ground pepper
fillings:
- 3-4 bacon strips, cooked and chopped
- 2 stalks green onion, chopped
- Shredded cheddar cheese
- Unsalted butter (for greasing pan)
directions
fillings
Cook 3-4 strips of bacon in the microwave or your preferred method until fully cooked but not crisp. Remove from the microwave and let drain on paper towels and cool slightly. Then finely chop along with the green onion stalks.
egg mixture
Beat the eggs with the ingredients for the egg mixture until light and frothy.
assembly
Preheat the toaster oven to 365˚F (185°C). Grease a 6-cup nonstick muffin tin with butter. Add the fillings into each muffin cup, layering in the order of cheddar cheese, bacon, and green onion. Then pour the egg mixture over the fillings, leaving a little room at the top.
bake
Bake at 365˚F (185°C) for about 20 minutes. While still hot, immediately scrape up the overflow on the top and incorporate them back into each cup. Let cool for a few minutes, and loosen the edge of each egg muffin before removing them from the tin.
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Breakfast For One 