A Note on This Recipe

This is one of my most popular breakfast recipes, and it’s easy to see why! Is there anything better than a warm, fluffy egg bite straight from the oven?

These bacon, cheddar, and green onion egg bites are packed with savory flavor, and the addition of heavy cream makes them extra soft and airy. They’re perfect for a quick breakfast, a grab-and-go snack, or meal prep, and can be stored in the fridge for 3–4 days or frozen for up to 3 months.

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.

Eggs beaten with cream, grated Parmesan, salt, and pepper until light and frothy for fluffy egg bites.

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.

Layered egg bites with cheese, bacon, and green onions poured into a muffin tin, ready for baking.

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.

Freshly baked bacon, cheddar, and green onion egg bites cooling in a muffin tin.

Bake and Finish

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.

Breakfast for One