These Buttermilk Bacon Egg Bites are an ideal make-ahead breakfast for busy mornings. Baked in a standard muffin pan, these mini frittatas combine crispy bacon, tangy buttermilk, melty cheese, and fresh chives for a savory bite that keeps you satisfied until lunchtime.
My husband travels a lot and swears by Starbucks’ mini egg bites as a convenient, seemingly healthy option on the road. I wanted a homemade version that’s just as satisfying, so I developed this simple recipe you can make ahead and enjoy all week.
These egg bites start like most frittatas: beaten eggs mixed with a little fat for richness — here, buttermilk adds moisture and a subtle tang. Flavor comes from thick-cut bacon, shredded cheddar, and fresh chives, a classic combination. They bake quickly, so you can have a batch in under 30 minutes.
Why you’ll love them
- Easy to take on the go
- Kid-friendly
- Freezable for quick breakfasts
- Feeds a crowd
- Works as a savory appetizer
- Highly customizable
Ingredient notes
If you have leftover buttermilk in the fridge, this recipe is a great way to use it. Below are the main components and useful tips.
- Eggs — the base of the bites, beaten until smooth.
- Buttermilk — adds richness and keeps the texture tender.
- Bacon — I prefer thick-cut for texture; turkey bacon works as a leaner option.
- Chives — fresh chives brighten the flavor; dried can substitute in a pinch.
- Cheese — cheddar pairs well with bacon; shred your own for better melt and flavor.
- Salt and pepper — simple seasoning to taste.
See the recipe card below for exact quantities.
Equipment
You’ll need a standard 12-cup muffin pan and a baking sheet.
Bacon egg bites step-by-step
Here’s a quick overview; full instructions are in the recipe card.
Preheat the oven to 400°F. Bake bacon on a foil-lined sheet until browned, then drain and chop.
Reduce oven to 350°F. Whisk eggs, buttermilk, salt, and pepper until combined and slightly frothy.
Spray the muffin pan wells with cooking spray. Divide bacon and chives among the wells.
Pour the egg mixture into each well about three-quarters full, top with shredded cheese, and bake 16–18 minutes until set and lightly golden.
👩🍳Pro tip
Spray the muffin wells well so the egg bites release easily after baking.
Substitutions and variations
- Sausage — swap bacon for browned sausage, chorizo, or kielbasa, or use a plant-based alternative.
- Spices — add a touch of smoked paprika, cumin, or chili powder for depth.
- Milk or cream — replace buttermilk with milk or half-and-half for a milder flavor.
- Cheese — try Colby Jack, Mexican blend, gruyère, Swiss, or parmesan.
- Veggies — fold in cooked, well-drained spinach, broccoli, asparagus, or bell peppers for extra nutrition.
- Onions — swap chives for sautéed scallions or caramelized onions.
How to serve bacon egg bites
Serve these for a weekend brunch, pack them for weekday breakfasts, or offer them as bite-sized appetizers at gatherings. They reheat well and travel easily in a lunchbox or insulated container.
Storage
Refrigerate cooked egg bites for up to 5 days. Reheat quickly in the microwave for 20–30 seconds or warm them in a 350°F oven for 5–10 minutes until heated through.
❄Freezing
To freeze: wrap each bite individually in plastic wrap and place in a freezer-safe bag for up to three months. Thaw before reheating.
FAQ
Egg bites and frittatas puff up while baking and naturally settle as they cool. A small amount of deflation is normal and does not affect flavor or texture.
Need some egg bite pairings?
Here are a few complementary recipes to enjoy alongside your egg bites.
-
Brown Sugar Shaken Chai Tea
-
Fig Jam Candied Bacon with Rosemary
-
Blended Cottage Cheese Breakfast Bowls
-
Slow Roasted Beefsteak Tomatoes
If you try this recipe, please leave a rating and comment below the recipe. If you share a photo on Instagram, tag @brunchandbatter so I can see your version!
📖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 oz) buttermilk
- ¼ teaspoon Kosher or fine sea salt
- ⅛ teaspoon freshly ground black pepper
- 1.5 tablespoon chopped fresh chives
- ⅓ cup shredded cheddar cheese
- hot sauce for serving (optional)
Instructions
- Preheat oven to 400°F. Arrange bacon in a single layer on a foil-lined baking sheet and bake 16–20 minutes until browned. Transfer to paper towels to drain, then chop. Reduce oven temperature to 350°F.
- In a large bowl, whisk together eggs, buttermilk, salt, and pepper until combined.
- Spray a 12-cup muffin pan with cooking spray. Place about 1 tablespoon chopped bacon and a pinch of chives into each well. Pour the egg mixture into each well, filling about ¾ full, then top with shredded cheese and a grind of pepper if desired.
- Bake at 350°F for 16–18 minutes, until the tops are lightly golden and the centers are set. Loosen the edges and let cool slightly before removing. Serve with hot sauce if you like.
Notes
- Cook the bacon until crisp but still slightly chewy; it will continue to cook in the oven.
- Shred cheese from a block for the best melt and flavor.
- Store egg bites in the fridge up to 5 days. Reheat in the microwave for 20–30 seconds or in a 350°F oven for 5–10 minutes.
- To freeze, wrap individual bites in plastic wrap, store in a freezer-safe bag for up to three months, thaw, then reheat as directed.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients and substitutions.
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