Bacon Cheeseburger Egg Bites
Bacon Cheeseburger Egg Bites are a high protein breakfast with 21 grams of protein per serving, perfect for meal prep and busy mornings.
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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
Serving Size: 2 Egg Bites
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
Calories: 211kcalCarbohydrates: 3gProtein: 21gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 277mgSodium: 458mgPotassium: 247mgFiber: 0.1gSugar: 2gVitamin A: 484IUVitamin C: 0.4mgCalcium: 132mgIron: 2mg
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