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Egg Bites with Boursin Cheese and spinach on a cooling rack.

Egg Bites Recipe

Krista Stechman
These egg bites are a fun and quick breakfast with cheese, bacon and veggies that can be great for meal prep and enjoyed all week long
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine american
Servings 6 people
Calories 364 kcal

Equipment

  • 1 12 cup muffin tin
  • 1 whisk
  • 1 large mixing bowl
  • 1 large skillet
  • 1 sharp knife
  • 1 cutting board

Ingredients
  

Egg Bite Ingredients

  • 4 slices thick cut bacon diced while raw
  • 1 small shallot finely chopped
  • 1 cup fresh spinach rough chopped
  • oz Boursin Cheese slightly heated
  • 8 large eggs
  • ¾ cup heavy cream
  • cup sharp cheddar shredded
  • ¼ teaspoon kosher salt

Instructions
 

Making the Veggie Bites

  • Preheat the oven to 325° and spray a 12 cup muffin tin with non-stick cooking spray
  • Cook the diced bacon in a large skillet until its almost to your desired doneness. Remove most of the grease then add the shallots
  • Cook for 1 minute, stirring occasionally
  • Add the spinach and stir until wilted then remove from the heat
  • Heat the Boursin Cheese in a small bowl in the microwave for 20 seconds or until soft
  • Add it to a large mixing bowl and whisk until creamy and smooth
  • Add the eggs to the Boursin and whisk until combined
  • Whisk in the heavy cream and salt until fully blended

Cooking the Egg Bites

  • Pour the egg mixture into the muffin cups about 80% full
  • Add 1 tablespoon of the bacon mixture to each cup and give it a little swirl with a butter knife to spread it out
  • Top the egg bites with cheddar cheese
  • Bake the egg bites for 13-15 minutes until just slightly jiggly
  • Allow them to cool slightly on a wire rack then remove the egg bites from the pan and serve
  • You can sprinkle a little extra cheddar cheese on top after they come out of the oven if you like

Notes

Do not overcook the egg bites.
You can try different mix-ins for different flavors. I have a list above in the blog post. Just make sure to keep the egg to cream ratio the same.
These egg bites don't need a water bath because we are using heavy cream and a lower oven temperature.
These make an excellent quick and easy breakfast for the whole week. They can be stored in the fridge in an airtight container, plastic resealable bag or wrapped in plastic wrap for up to 5 days.
The egg bites freeze well for up to 4 weeks. Wrap them a couple times in plastic wrap then seal them in a freezer bag. Make sure they are fully cooled before storing. Thaw them overnight in the fridge before reheating and make sure they are full thawed.
Reheat the egg bites in the microwave, wrapped in a damp paper towel for 10-15 seconds

Nutrition

Calories: 364kcalCarbohydrates: 3gProtein: 14gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 286mgSodium: 466mgPotassium: 203mgFiber: 1gSugar: 2gVitamin A: 1417IUVitamin C: 2mgCalcium: 113mgIron: 1mg
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