Simple Bacon Zucchini Egg Bites
Egg bites? Have you heard of them? They’re mini portable frittatas you can eat on the go. If you’re a fan of Starbucks egg bites, you should learn how to make them at home. These little bites are loaded with the ingredients of your choice – peppers, onions, zucchini, bacon, and cheese. They’re tasty, loaded with protein, and convenient. Simple Bacon Zucchini Egg Bites are a delicious and healthy breakfast option that is easy to make at home and great for meal prep. And to be practical when you make them at home, you don’t spend a fortune at Starbucks.
INGREDIENTS TO MAKE IT
HOW TO MAKE SIMPLE BACON ZUCCHINI EGG BITES?
Begin by preparing the bacon. Fried the bacon until crisp and drain on the paper towel. Once the bacon is cool enough to handle crumble the bacon into bits. In a small saucepan saute the onion and red pepper until they are softened and the moisture has evaporated.
Grate the zucchini and sprinkle with a bit of salt. Let this drain in a colander for 15 minutes. Then squeeze out any remaining moisture.
Preheat the oven to 375 degrees F.
In a large mixing bowl add the eggs, milk, onion, red pepper, zucchini, bacon, and cheese. Season with salt and pepper. Combine these ingredients well.
Pour the egg mixture evenly into a greased 12-cup muffin pan.
Bake for 30-35 minutes or until the center of each egg cup is no longer jiggly.
Let them cool for 15 minutes before removing them from the muffin pan. Enjoy! This recipe can be doubled and tripled and the bites can be frozen. You can easily defrost them and enjoy them at any time.
TIPS FOR FABULOUS SIMPLE BACON ZUCCHINI EGG BITES
SAUTE THE VEGETABLES:
Sauteeing the vegetables will reduce the moisture. This ensures that the egg bites aren’t watery. Ingredients like mushrooms, onions, red bell peppers, and spinach all need to be sauteed and cooled before being added to the egg bites.
SHRED THE CHEESE YOURSELF:
Pre-shredded cheeses are coated in starches, which can change the egg bite’s texture. For the best results, I suggest grating the cheese yourself.
EXPERIMENT WITH SEASONINGS:
You can swap the salt for garlic salt or add garlic powder with the other ingredients.
LIMIT THE MIX-INS:
The balance for these egg bites is about a tablespoon of mix-ins surrounded by eggs. I suggest sticking to a maximum of ¾ cup of mix-ins. You want it to be a significantly higher ratio of egg mixture to add-ins.
HOW TO STORE AND REHEAT EGG BITES?
You can store the egg bites in an airtight container in the refrigerator for 3-4 days. I like to reheat them on a plate for 30-60 seconds in the microwave. Keep in mind if you freeze the egg bites, they take slightly longer to reheat from frozen, about one to two minutes. You can also reheat them in a toaster oven or air fryer for a few minutes.
IF YOU ENJOYED THIS RECIPE YOU MIGHT LIKE THESE TOO
Simple Bacon Zucchini Egg Bites
Equipment
- Muffin Pan
Ingredients
- 8 Eggs
- ¼ Cup Milk
- 6-8 Slices Bacon (fried and crumbled)
- ½ Red Bell Pepper (finely chopped)
- ½ Onion (finely chopped)
- 1 Cup Zucchini (grated and squeezed of moisture)
- ½ Cup Cheddar Cheese (grated)
- Salt and Pepper (to taste)
Instructions
- Begin by preparing the bacon. Fried the bacon until crisp and drain on the paper towel. Once the bacon is cool enough to handle crumble the bacon into bits.
- In a small saucepan saute the onion and red pepper until they are softened and the moisture has evaporated.
- Grate the zucchini and sprinkle with a bit of salt. Let this drain in a colander for 15 minutes. Then squeeze out any remaining moisture.
- Preheat the oven to 375 degrees F.
- In a large mixing bowl add the eggs, milk, onion, red pepper, zucchini, bacon, and cheese. Season with salt and pepper.
- Pour the egg mixture evenly into a greased 12-cup muffin pan.
- Bake for 30-35 minutes or until the center of each egg cup is no longer jiggly.
- Let them cool for 15 minutes before removing them from the muffin pan.
- Enjoy! This recipe can be doubled and tripled and the bites can be frozen. You can easily defrost them and enjoy them at any time.