Bacon Cheeseburger Egg Bites sound a little ridiculous in the best possible way. Bacon, ground beef, cheddar, ketchup, and mustard all packed into an egg bite? Yep. And somehow it works.
These are definitely for the savory-breakfast crowd. There’s plenty going on in each egg bite, so they don’t have that plain egg-and-cheese feel.
The beef is cooked in small crumbles, the bacon brings some crisp bits, and the ketchup and mustard give them that unmistakable cheeseburger flavor.
They’re also a high protein breakfast with 21 grams of protein per serving, which makes them handy for meal prep. Two egg bites make a serving, and they’re easy to warm up when breakfast needs to happen fast.
Why You’ll Love This Bacon Cheeseburger Egg Bites Recipe
They Actually Taste Like a Cheeseburger
The ketchup, mustard, cheddar, beef, and bacon make the flavor pretty obvious. These aren’t egg bites with a vague burger theme.
21 Grams of Protein Per Serving
Two egg bites have 21 grams of protein, so they work well when breakfast needs to keep you going longer than a piece of toast.
Good for Make-Ahead Breakfasts
Bake the whole batch once and keep the extras in the refrigerator. Breakfast is basically handled for the next few mornings.
No Bland Egg Bites Here
There’s enough beef, bacon, cheese, and seasoning in these to make every bite interesting. Definitely worth keeping if savory breakfast is your thing.
Ingredient Substitutions
Ground Turkey
Lean ground turkey can replace the ground beef. The flavor will be a little lighter, but the ketchup, mustard, bacon, and cheddar still give the egg bites plenty of cheeseburger flavor.
Turkey Bacon
Turkey bacon can be used instead of center-cut bacon. Cook it until crisp before adding it to the egg mixture.
Cheddar Cheese
Reduced-fat Monterey Jack or Colby Jack can replace the cheddar. Cheddar gives the strongest cheeseburger flavor, though.
Yellow Onion
Finely diced white onion can be used instead. Keep the pieces small so they soften during cooking.
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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.
Bacon Cheeseburger 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
- 4 slices center cut bacon chopped
- 6 ounces lean ground beef
- 8 large eggs
- 1 cup low-fat cottage cheese
- ½ cup shredded reduced-fat sharp cheddar cheese
- 2 tablespoon yellow onion finely diced
- 1 tablespoon ketchup
- 1 teaspoon yellow mustard
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F. Spray a standard 12-cup muffin pan with nonstick cooking spray.
- Heat a large skillet over medium heat. Add the bacon and cook until crisp.
- Transfer the bacon to a paper towel-lined plate and drain most of the bacon grease from the skillet.
- Add the ground beef and onion to the skillet. Cook until the beef is browned and the onion is tender, breaking the beef into small crumbles as it cooks.
- Drain any excess grease from the skillet.
- Add the eggs, cottage cheese, ketchup, mustard, garlic powder, salt, and black pepper to a large mixing bowl. Whisk until well blended.
- Add the cooked beef and onion, bacon, and cheddar cheese. Stir until evenly mixed.
- Divide the mixture evenly among the 12 prepared muffin cups.
- Bake for 20 to 22 minutes, or until the centers are set.
- Cool the egg bites in the pan for 5 minutes.
- Remove the egg bites from the muffin pan and serve warm.
Notes
Tips and Tricks
Break up the beef well – Small crumbles spread through the egg bites better than large pieces. Drain the skillet – Too much grease can make the egg bites heavy and leave oil around the edges. Don’t overbake – Remove them once the centers are set so the eggs stay tender. Let them rest – Five minutes in the pan makes them easier to remove without tearing.Storing and Reheating
Refrigerator – Store cooled egg bites in an airtight container for up to 4 days. Freezer – Freeze the cooled egg bites in a freezer-safe container or bag for up to 2 months. Place parchment paper between layers if needed. Microwave – Reheat refrigerated egg bites for about 30 to 45 seconds, adding more time if needed. From frozen – Thaw overnight in the refrigerator before reheating for the best texture.Nutrition
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