These Bacon and Cheese Egg Bites are such a delight. I love making them over the weekend so we could have a lazy on-the-go brekkie with a cup of coffee or tea.

Egg bites are incredibly adaptable and easy to create. All you need is some crispy bacon, a bit of cheese of your choice, eggs, and seasonings to taste.

Tap Here for similar recipes 

Your girl has you covered if you don’t eat pork or bacon. Try these alternatives instead of bacon:

Meaty options:

• Turkey or beef breakfast sausages
• Beef bacon made in the air fryer
• Chicken deli meat, thickly sliced

Veggie options:

• Spinach, cooked and drained
• Broccoli steamed
• Diced mixed peppers and onion, sautéed

Cheese options:

• Shredded Monterey Jack with Cheddar is fantastic.
• Smoked Gruyere cheese adds richness.
• Shredded whole milk Mozzarella with Cheddar.

You can most certainly have only cheese and egg bites if you don’t like any of the other suggestions. I mean, sometimes you just want things to be as simple as possible. Anything else can be offered as a side.

The fact that I had seen something similar in the freezer section of the grocery store is what inspired me to make these egg bites.

The price was simply too high for something so simple, and I became upset about it. The taste won’t even compare to what you can make at home, too. So make at-home things like this because you won’t regret it!

RECIPES  YOU MIGHT LIKE:

• Mini Breakfast Quiche

• Breakfast Cowboy Skillet

• Gluten Free Mini Banana Pancakes

I recommend your standard muffin tin for the baking dish as they are the best size.

Let me know when you make these easy delicious Bacon And Cheese Egg Bites. Please, tag me on social media so I can see your creation. Thank you so much for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

I recommend your standard muffin tin for the baking dish as they are the best size because you have more room, BUT YOU CAN USE MINI TIN CUPS TOO.

• Pan Nonstick-Heavy Duty Metal Cupcake Tin with Small Baking, Mini 12-Cup.

• Perfect Results Premium Non-Stick Cupcake Pan, 12-Cup Muffin Tin

Yield: 12 mini egg muffins

Bacon And Cheese Egg Bites

Print

Bacon And Cheese Egg Bites are easy, simple, and delicious.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 6 large eggs, beaten
• ¼ cup whole milk
• ⅛ teaspoon black pepper
• ⅛ teaspoon salt
• ¼ cup shredded mozzarella cheese
• ¼ cup shredded sharp cheddar
• 3 slices bacon, cooked and crumbled

Instructions

1. Preheat oven to 375 degrees, and place mini muffin liners (or use silicone, or non-stick muffin tin).
2. Air fry or bake bacon until crispy. I find 10 minutes at 375F to be the best in the air fryer. It is not to be overly crunchy and bacon is perfect for this egg bites.
3. In a mixing bowl, mix eggs for a few minutes until eggs are well mixed. Add in milk and whip with a whisk until fluffy. Add a good pinch of salt and freshly cracked pepper.
4. In the muffin pan, layer the shredded cheese and chopped bacon into the cups so that they are about ⅓ of the way full.
5. Pour egg mixture into each cup, until cups are about ⅔ full.
6. Bake for 15 to 18 minutes until egg muffins are solid. No liquid should remain. Allow to cool before popping out of pan.
   

Notes

If you already have precooked bacon time will decrease by 10 minutes, however, you need to cook that bacon.

if you do not have bacon, you can use smoked ham, or turkey.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

You will keep making this banana pumpkin bread with chocolate chips, nuts, and seeds this fall season because it is so good.

For this delicious GF Banana Pumpkin Bread, I used Gluten-Free 1:1 Flour; however, if you are not allergic to or sensitive to gluten, you can use all-purpose flour.

The ideal quick meal is toasting a slice of bread, slathering it with butter, and having it for breakfast or brunch with coffee or tea in the morning. It makes a delightful and healthy snack for both children and adults.

It can either be made without sugar, as I did, or with regular sugar. My children love to devour this bread after exercise since it is so wonderful and packed with delicious flavors.

Also, it’s amazing after sitting in the fridge for a few hours. Although I can see how so many would rather enjoy it warm and toasty with butter and jam, or perhaps chocolate spread, I love it cold.

I would recommend this delicious sweet bread regardless of how you like it.

On a more personal note…

Well, I am not sure why I post mostly low-carb or gluten-free recipes here, but with the consumption of gluten-free baked goods, my stomach does not feel bloated and upset.

Over the past four years, I have been intermittently following a low-carb and keto diet. Therefore, when it comes to indulging in baked goods, I prefer to prepare gluten-free options for my household.

TAP HERE FOR MORE TASTY BREAD RECIPES

Surprisingly, even though they may contain carbs, they don’t cause any discomfort to my stomach.

Since undergoing gallbladder removal surgery, I have diligently explored various food choices to determine what suits me best.

Anyway, during this process, I have realized that certain foods can be more harmful than beneficial, prompting me to reduce my consumption of red meat significantly, deep-fried food as well as carbs such as pasta, and various baked goods made from all-purpose flour, like pastries and bread, etc.

Nowadays, I only enjoy it sporadically, perhaps once every few months. Additionally, I make a conscious effort to steer clear of sugar, overly processed foods, all-purpose flour, and foods high in carbs.

Hey, friends, if you decide to make this easy Banana Pumpkin Fall Bread, please tag me on Instagram, Pinterest, and Facebook so I can see your tasty creations. 

Happy Baking!

The pan that I used for this recipe was “2 Medium 8″ x 4″ Nonstick Steel Bread Loaf Pans” which you can find on Amazon.

Gluten-free Flour I used: Bobs Red Mill, 1 To 1 Gluten Free Baking Flour

RECIPES YOU MIGHT LIKE:

Banana Chocolate Chip Bread

Gluten Free Corn Muffins with Scallions

Gluten-Free Banana Cocoa Muffins

Yield: 8 SERVINGS

Banana Pumpkin Bread

Print

This Banana Pumpkin Fall Loaf Bread is perfect for enjoying during autumn with its warm flavors of banana and pumpkin!

Prep Time 10 minutes

Bake Time 45 minutes

Total Time 55 minutes

Ingredients

• 1 cup mashed ripe bananas (about 2 large bananas)
• 1 cup canned pumpkin puree
• 1 cup plain Greek yogurt
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 3 tablespoons coconut oil
• 3 tablespoon softened unsalted butter
• 2 large eggs, mixed
• 1 teaspoon vanilla extract
• 2 cups gluten-free flour, Bob’s Red Mill 1:1 (or all-purpose flour)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Optional:

• 1/4 cup ground or chopped pecans, or other nuts
• 1/4 cup dark chocolate chips, plus for topping
• 1/4 cup semisweet chocolate chips, plus for topping
• 1/2 cup seeds, pumpkin seeds and sunflower salted seeds, plus of the top

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a loaf pan. You can use parchment paper to line up baking loaf pans. I use two smaller 8″ x 4″ Nonstick Steel Bread Loaf Pans, but you can use 9”x5” size.
2. In a large mixing bowl, combine the mashed bananas, pumpkin puree, coconut oil, softened butter, eggs, and vanilla extract. Mix well until all ingredients are fully incorporated.
3. In a separate bowl, whisk together the flour, salt, baking soda, baking powder, salt, granulated sugar, brown sugar, and ground cinnamon. NOTE* YOU CAN USE STEVIA OR SIMILAR IF YOU DO NOT USE REGULAR SUGAR.
4. Gradually add the dry ingredients to the wet ingredients in the mixing bowl. Stir until just combined. No need to over-mix the batter.
5. If desired, fold in any optional mix-ins like chopped nuts or chocolate chips. I like adding pecans or walnuts and salted seeds as well as two types of chocolate chips in the bread and on top. Make sure to reserve about a small handful of each to add to the top.
6. Pour the batter into the prepared loaf pan and smooth out the top with a spatula. As I said you can use parchment paper if you do not have a nonstick baking pan. NOTE* Also, you can make this one in the 9” Square Pan as well. It is just as good!
7. Bake for approximately 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
8. Once baked through and golden brown on top, remove from oven. Allow it to cool in the pan for about ten minutes, then transfer it onto a wire rack to cool completely before slicing. If you cut it too soon, it will become mushy.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 413Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 58mgSodium: 307mgCarbohydrates: 54gFiber: 5gSugar: 22gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest