A Note on This Recipe

These are the egg bites I keep coming back to — and apparently a lot of other people do too, since this is one of the most popular recipes on the site.

Bacon, cheddar, and green onion is a classic combination for a reason, but what makes these extra good is the heavy cream and Parmesan whisked into the egg mixture. It gives them a light, fluffy texture — soft and tender without being heavy or wet, closer to a frittata than a dense egg cup. They’re great fresh out of the oven, but they also store well in the fridge for 3–4 days or the freezer for up to 3 months — making them one of the better meal prep options for busy mornings.

How to Make It

Prepare the 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.

Mix the Egg Batter

In a bowl, beat the eggs with the cream, salt, pepper, and grated Parmesan cheese until light and frothy. This ensures the egg bites turn out soft, airy, and fluffy when baked.

Assemble the Egg Bites

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 and Finish

Bake at 365°F (185°C) for about 20 minutes. While still hot, immediately scrape up any overflow on the top and fold it back into each cup — the egg mixture puffs up as it bakes and spills slightly over the edges, and tucking it back in while it’s still soft gives each bite a neater, more finished look.

Let cool for a few minutes, then loosen the edges of each egg bite before removing from the tin.

Breakfast for One