Turkey Bacon and Cheddar Egg Bites are a solid choice when you want a high protein breakfast ready to go without making something from scratch every morning.
They’re savory, cheesy, and filling, with little pieces of turkey bacon in every bite. The green onions are a nice touch too. Just enough to break up all that bacon and cheddar without taking over.
You’ll need a standard muffin pan for this recipe, so there’s no special egg bite mold to track down. Cook the turkey bacon in a skillet first, then everything gets divided among the muffin cups and baked.
These are especially handy for breakfast meal prep. Make 12 at once, refrigerate what you won’t eat right away, and you’ve got several breakfasts covered.
Two egg bites make one serving, and they’re easy to warm up when you’re short on time. Definitely worth keeping in the breakfast rotation.
Why You’ll Love This Turkey Bacon and Cheddar Egg Bites Recipe
A Grab and Go Breakfast
You can make these ahead and have breakfast waiting in the refrigerator. Warm up a couple and you’re out the door. No skillet to wash at 7 a.m.
Plenty of Protein
Eggs, cottage cheese, turkey bacon, and cheddar give you a breakfast with a good amount of protein in a two-bite serving. They’re small, but they’re not just a snack.
Bacon and Cheddar Without Being Heavy
Turkey bacon and reduced-fat sharp cheddar give these that familiar bacon-and-cheese flavor. Using sharp cheddar helps because you still get plenty of cheese flavor without needing a huge amount.
Easy to Freeze
Make an extra batch and freeze it. Egg bites are one of those breakfasts that are genuinely handy to have tucked away when the refrigerator is empty.
Ingredient Substitutions
Turkey Bacon
Regular bacon can be used instead. Cook it until crisp and drain it well before adding it to the muffin cups. Chopped cooked turkey sausage or chicken sausage would work too.
Reduced-Fat Sharp Cheddar
Regular sharp cheddar is fine if that’s what you have. Monterey Jack, Colby Jack, pepper Jack, or a reduced-fat Mexican cheese blend can also be used.
Low-Fat Cottage Cheese
Nonfat or full-fat cottage cheese can be substituted. The texture and nutrition will change slightly, but the recipe will still work.
Low-Fat Milk
Fat-free milk or unsweetened plain almond milk can be used in the same amount.
Green Onions
Finely chopped chives are an easy swap. You can also leave the green onions out if you don’t want any onion flavor.
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RECOMMENDED TOOL FOR THIS RECIPE
12-Cup Muffin Pan
A standard 12-cup muffin pan makes it easy to bake a full batch of egg bites at once.
Turkey Bacon and Cheddar Egg Bites
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- nonstick cooking spray
- 8 slices turkey bacon
- 8 large eggs
- ½ cup low-fat cottage cheese
- ¼ cup low-fat milk
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¾ cups shredded reduced-fat sharp cheddar cheese
- ¼ cup green onions finely chopped
Instructions
- Preheat the oven to 350°F and coat a standard 12-cup muffin pan with cooking spray.
- Cook the turkey bacon in a large skillet over medium heat according to the package directions.
- Transfer the turkey bacon to a cutting board, let it cool slightly, and chop it into small pieces.
- Add the eggs, cottage cheese, milk, black pepper, and garlic powder to a medium mixing bowl and whisk until well blended.
- Divide the turkey bacon evenly among the prepared muffin cups.
- Divide the cheddar cheese and green onions evenly among the muffin cups.
- Pour the egg mixture evenly into the muffin cups.
- Gently stir the ingredients in each muffin cup.
- Bake for 20 to 22 minutes, or until the centers are set.
- Let the egg bites cool in the pan for 5 minutes.
- Run a thin knife around the edges and remove the egg bites from the pan.
Notes
Tips and Tricks
Grease the pan well – Egg mixtures like to stick around the edges, so coat the muffin cups thoroughly with cooking spray. Don’t overbake them – Take the egg bites out once the centers are set. Baking them too long can make them rubbery. Let them rest before removing – Those 5 minutes in the pan help the egg bites firm up, which makes them much easier to remove without tearing. Use sharp cheddar – Sharp cheese gives you more noticeable cheddar flavor, which is especially helpful when you’re using a reduced-fat cheese.Storing and Reheating
Refrigerator – Store cooled egg bites in an airtight container in the refrigerator for up to 4 days. Freezer – Freeze the cooled egg bites in a freezer-safe container or bag for up to 2 months. Separating them with parchment paper makes it easier to remove only what you need. Microwave – Reheat refrigerated egg bites in the microwave until warmed through. Frozen egg bites can be thawed overnight first or microwaved from frozen in short intervals. Oven – Reheat at 350°F until warmed through if you prefer a firmer texture.Nutrition
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