WHAT’S FOR BREAKFAST?
Bacon and Cheese Breakfast Egg Bites
Rated 0 out of 5
COOK TIME
12 min
TOTAL TIME
22 min
SERVINGS
24-30 egg bites
This easy recipe for Bacon and Cheese Breakfast Bites is a rushed morning hero! Made with fluffy eggs, melted cheddar, crispy bacon and a buttery crescent dough, they easily come together with a soft and creamy bite. Make them ahead and reheat for a warm satisfying breakfast any day of the week!
Mornings in my house can feel a little chaotic, and I’m usually just trying to get my daughter out the door with shoes on and a decent attitude. I know how important breakfast is, but I’ll be honest, it’s not always easy to make that happen without losing my mind! Standing at the stove or baking something in the oven on a busy morning just isn’t realistic during the work week. That’s why make-ahead breakfasts have become my saving grace. Having something ready to grab and reheat makes me feel like I have my life together!
These egg bites with bacon and cheese are one of those recipes that works during those times. The eggs bake up fluffy thanks to a splash of half and half, while the cheddar cheese melts perfectly. Crispy bacon adds that salty, savory flavor ties them all together with a buttery base. They taste like more effort than they actually are and I always do my future self a solid and make them ahead of time.
I stash them in the fridge, and reheat them in seconds on mornings when time is not on my side. My family is happy, I’m fed, and no one is eating a sad granola bar in the car. They’re also packed with protein to keep you satisfied until lunch!
Ingredients You’ll Need
Crescent Roll Dough – This creates a buttery, slightly flaky base for each egg bite and helps them hold their shape, making them easy to remove from the pan and easy to eat on the go. Using refrigerated pre-made dough keeps prep fast.
Shredded Cheddar Cheese – Adds a sharp, savory flavor that balances the richness of the eggs and bacon while melting smoothly into the egg mixture. Shredding it yourself gives better melt, but pre-shredded works fine if you don’t have the time.
Bacon – Cooked and crumbled bacon brings salty, smoky flavor and a bit of texture that keeps the egg bites from tasting flat.
Eggs – Provide the main structure of the recipe, baking up firm but tender while holding all the fillings together. Whisking them well helps incorporate air, which leads to a lighter and fluffier texture when baked.
Half and Half – Adds richness and moisture, keeping the eggs soft and creamy instead of dry or rubbery. A small amount goes a long way here.
Salt – Enhances all the flavors in the eggs, cheese, and bacon, making sure nothing tastes bland. Because bacon and cheese are already salty, make sure you don’t add too much.
Black Pepper – Adds gentle heat and depth without overpowering the other ingredients.
Onion Powder – Adds savory flavor without the texture and sharpness of freshly chopped onion.
How To Make Bacon Egg and Cheese Bites
Prepare for baking: Preheat the oven to 350°F and lightly spray a mini muffin tin with nonstick cooking spray so the egg bites release easily after baking.
Prep the crescent roll dough: Unroll the crescent roll dough and tear it into pieces about 2 by 2 inches in size. Gently press each piece into the bottom and slightly up the sides of each muffin cup to form a small crust.
Add the fillings: Sprinkle a small amount of shredded cheddar cheese and crumbled bacon into the bottom of each dough-lined muffin cup to make sure each bite has both cheese and bacon.
Mix the eggs: In a medium bowl, whisk together the eggs, half and half, salt, pepper, and onion powder until fully combined and smooth. Whisking well helps air get into the mixture which creates a lighter, fluffier texture once baked.
Fill the muffin cups: Carefully spoon the egg mixture into each muffin cup, filling just to the top of the dough. Finish by sprinkling a little extra cheddar cheese on top.
Bake the egg bites: Place the muffin tin in the oven and bake for 10 to 12 minutes, or until the eggs are set and the tops look lightly puffed. Avoid overbaking as this could lead to the eggs tasting rubbery and dried out.
Cool and serve: Let the egg bites cool for a few minutes before removing them from the pan. Serve warm, or store for later. Enjoy!
Expert Tips
Cool the cooked bacon completely before crumbling so the fat stays on the bacon instead of melting into the eggs and making the bites greasy.
Crack the eggs into a separate bowl first so you can remove any shell pieces and avoid scrambling directly in the mixing bowl.
Whisk the eggs until slightly foamy to incorporate air, which helps the egg bites bake up lighter and less dense.
Lightly spray the muffin tin even if it’s nonstick because the crescent dough and cheese can cling once baked.
Use a small cookie scoop or measuring cup to portion the egg mixture evenly so all the egg bites finish baking at the same time.
Tap the muffin tin gently on the counter before baking to release trapped air bubbles and help the eggs settle evenly.
Bake the muffin tin on the middle rack for even heat circulation and prevent the bottoms from browning too quickly.
Watch closely during the last two minutes of baking since egg bites can go from perfectly set to overcooked very fast.
Let the egg bites rest in the pan briefly after baking so they set up and release without tearing.
Run a thin knife around the edges if any cheese bubbles out and sticks, which helps release the bites cleanly.
Wipe any egg drips from the pan edges before baking to avoid burnt bits that can cause sticking.
Cool completely before storing to prevent condensation from forming and softening the crust in the fridge.
Ways To Customize
Protein: Instead of bacon, you can also use chopped ham, cooked breakfast sausage crumbles, diced turkey bacon, cooked ground sausage, chopped Canadian bacon, diced cooked chicken, crumbled cooked chorizo, or finely chopped leftover steak.
Veggies: Add finely diced bell peppers, sautéed onions, chopped spinach, mushrooms cooked until dry, zucchini with moisture squeezed out, broccoli florets chopped small, cherry tomatoes with seeds removed, or shredded hash browns for extra texture.
Cheeses: Swap cheddar for shredded Colby Jack, Monterey Jack, mozzarella, pepper jack, Swiss, gouda, feta crumbles, or a sharp white cheddar.
Seasonings: Change up the flavor with garlic powder, smoked paprika, everything bagel seasoning, Italian seasoning, seasoned salt, paprika, poultry seasoning, or a pinch of red pepper flakes.
Storage Instructions
Storing: Let the bacon egg and cheese bites cool completely before transferring them to an airtight container so moisture does not build up inside. Store them in the refrigerator for up to 5 days, keeping them in a single layer or separated with parchment paper to prevent sticking.
Freezing: Once fully cooled, place the egg bites on a baking sheet in a single layer and freeze until solid, then transfer them to a freezer safe bag or container. Freezing them individually prevents them from sticking together and makes it easy to grab only what you need. They can be frozen for up to 2 months without losing quality, though the crescent dough texture is best when reheated in the oven or air fryer.
Reheating: Reheat refrigerated or thawed egg bites in the microwave for about 30 to 45 seconds using a slightly reduced power level for the best texture. For the air fryer, heat refrigerated or frozen egg bites at 300°F for 4 to 6 minutes, checking halfway, until warmed through and the crescent roll base is lightly crisped.
FAQ
Why did my egg bites deflate after baking?
Egg bites naturally puff in the oven and settle as they cool, which is normal. Over-whisking the eggs or baking them too long can make the deflation more noticeable, so stopping the bake as soon as the centers are set helps keep their shape.
How do I know when the egg bites are fully cooked?
The tops should look matte and lightly set, not shiny or wet in the center. Gently pressing the middle should feel firm but springy, and no liquid egg should be there.
What’s the best way to keep the crescent dough from getting soggy?
Pressing the dough firmly into the pan and avoiding overfilling with egg mixture helps maintain the structure. Cooling the egg bites uncovered for a few minutes before storing also helps protect the crust.
Do these egg bites reheat better from the fridge or the freezer?
They reheat best from the fridge, but frozen egg bites still work well with gentler reheating. Allowing them to thaw before reheating improves texture and keeps the eggs tender.
More Quick and Easy Breakfast Recipes
Print
Bacon and Cheese Breakfast Egg Bites
Easy, delicious breakfast egg bites filled with cheese, bacon, eggs, crescent roll dough and made with the best Hiland Dairy Half and Half. Perfect to make ahead and reheat on busy mornings.
Ingredients
1 tube of Crescent Roll Dough
1 cup cheddar cheese, shredded
6–7 slices of bacon, cooked and crumbled
6 eggs
¼ cup Hiland Dairy Half and Half
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
Instructions
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Preheat the oven to 350 degrees. Prepare a mini muffin tin with non-stick spray.
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Unroll the crescent roll dough and tear off a piece that is about 2×2 inches. Press dough into the bottom of each mold and onto the sides.
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Sprinkle a pinch of cheddar cheese and bacon crumbles into the bottom of each bite.
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In a medium bowl, whisk together the eggs, Hiland Dairy Half and Half, salt, pepper, and onion powder.
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Spoon the egg mixture into each bite just to the top. Finish by sprinkling more cheddar cheese on top of each egg bite.
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Bake for 10-12 minutes. Cool slightly and enjoy!
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To reheat, place in the microwave for 45 seconds on power of 7. Great for a busy morning breakfast.
Notes
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