These Buttermilk Bacon Egg Bites are the perfect make-ahead breakfast for busy people on the go. Baked in a muffin pan, these mini frittatas with crispy bacon, rich buttermilk, cheese, and savory chives, are bursting with deep flavor to keep you fueled until lunch!
My husband travels A LOT. And when he does, he always goes to Starbucks for their mini egg bites. It makes him feel like he's eating healthy on the go, so I set out to make some at home.
Bacon egg bites start like most of my frittatas—a mix of beaten eggs and fat (in this case, buttermilk). Then I hit it with flavor—a mix of thick-cut bacon, chives, and cheddar—a divine trio if you ask me. Pop them in the oven, and you're less than 30 minutes away from YUM!
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Why you'll love them
- Easy to take on-the-go
- Kids will love them
- Freezable
- Feeds a crowd
- Makes a great appetizer
- Customizable
Ingredient notes
If you have leftover buttermilk, this recipe is perfect for you!
- Eggs
- Buttermilk- Adds richness and moisture. And let's be honest- you have leftover buttermilk in the back of your fridge, am I right?
- Bacon- I like to use thick-cut bacon. You can also use turkey bacon.
- Chives- Fresh chives are best, but you can also use dried.
- Cheese- Cheddar pairs perfectly with bacon, but you can use any cheese. For a better taste, I always shred my own cheese.
- Salt and pepper- For seasoning.
See the recipe card for quantities.
Equipment
You'll need a standard 12-cup muffin pan.
Bacon egg bites step-by-step
Below is a quick visual of how to make bacon egg bites with buttermilk. The full instructions are in the recipe card.
Preheat the oven to 400℉. Line a baking sheet with foil. Lay the bacon in a single layer, and bake for 18-22 minutes until cooked. Set aside to cool, then chop.
Lower the oven temperature to 350℉. In a separate bowl, whisk together the eggs, buttermilk, salt, and pepper.
Spray the wells of a standard muffin pan with cooking spray. Divide the bacon and chives between each well.
Add the buttermilk mixture to the wells, filling about ¾ of the way. Top with shredded cheese. Bake 16-18 minutes until puffed up and lightly browned.
👩🍳Pro tip
Be sure to spray the wells of your muffin pan so your egg bites don't stick!
Substitutions and variations
- Sausage- Brown some sweet or hot sausage instead of bacon. For even more flavor use chorizo or kielbasa. If meat is not your thing, you can leave it out, or use a plant-based alternative.
- Spices- Add up to a teaspoon of savory spice such as smoked paprika, cumin, or chili powder.
- Milk or cream- Use milk or half and half in place of the buttermilk.
- Cheese- I like to use white cheddar, but feel free to use any type of melty cheese. You can make it spicy with Colby jack, or a Mexican blend of cheese, or keep it mild with gruyere or Swiss. Grated parmesan will also work.
- Sneak in some veggies- Add chopped cooked spinach (drain well) broccoli, asparagus, or bell peppers.
- Onions- Swap out the chives for sauteed scallions or onions.
How to serve bacon egg bites
You can serve these bacon egg bites for a special brunch or simply make a few dozen, and freeze them for breakfast (or lunch) on the go. They also make the cutest mini appetizers for any special occasion.
Storage
Store the egg bites in the fridge for up to 5 days. To reheat, place them in the microwave for 20-30 seconds, or warm them in the oven at 350℉ for 5-10 minutes until heated.
❄Freezing
To freeze the egg bites, simply wrap each in plastic wrap and store it in a freezer-safe plastic bag for up to three months. To reheat, let them thaw and proceed with heating directions.
FAQ
This is totally normal. Egg bites and frittatas will get puffy in the oven and slowly start to deflate when they begin to cool.
Need some egg bite pairings?
Try some of my favorites.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Buttermilk Bacon Egg Bites
Equipment
- baking sheet
- aluminum foil
- 12-cup muffin pan
Ingredients
- 5-6 slices bacon preferably thick-cut
- 10 large eggs
- ½ cup (4 ounces) buttermilk
- ¼ teaspoon Kosher or fine sea salt
- ⅛ teaspoon freshly ground black pepper, plus more to taste
- 1.5 tablespoon chopped fresh chives
- ⅓ cup shredded cheddar cheese
- hot sauce for serving, optional
Instructions
- Preheat the oven to 400℉. Place the bacon in a single layer on a baking sheet lined with aluminum foil. Cook until the bacon is browned, about 16-20 minutes. Remove the bacon to paper towels to drain. When the bacon is cooled, chop and set aside. Reduce the heat to 350℉5-6 slices bacon
- In a large bowl, beat the eggs, buttermilk, salt and pepper.10 large eggs, ½ cup (4 ounces) buttermilk, ¼ teaspoon Kosher or fine sea salt, ⅛ teaspoon freshly ground black pepper, plus more to taste
- Spray a standard 12-cup muffin pan with cooking spray. Add about a tablespoon of chopped bacon to each muffin well. Top the bacon with chives. Fill each well with the egg mixture about ¾ full, keeping each well even. Top with shredded cheese, and additional pepper to taste (if desired).1.5 tablespoon chopped fresh chives, ⅓ cup shredded cheddar cheese
- Bake at 350℉ for 16-18 minutes, until lightly golden brown on top, and cooked through. Loosen the sides of each bite, and allow to cool slightly before serving. Top with hot sauce if using.hot sauce for serving, optional
Notes
- Cook the bacon until crisp but with a little chew. It will continue to cook in the oven.
- I like to use white cheddar, but you can use any cheese you like.
- Store the egg bites in the fridge for up to 5 days. To reheat, place them in the microwave for 20-30 seconds. You can also reheat them in the oven at 350℉ for 5-10 minutes until heated.
- To freeze the egg bites, simply wrap them in plastic wrap and store them in a freezer-safe plastic bag for up to three months. To reheat, let them thaw and proceed with heating directions.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Gloria K Booth says
So yummy. I made a batch and the family gobbled them up so fast I had to make another. I was curious to see how different these would be from those Starbucks egg bites and wow, what a difference. Delish!