These Buttermilk Bacon Egg Bites are an ideal make-ahead breakfast for busy mornings. Baked in a muffin pan, these small frittatas combine crispy bacon, tangy buttermilk, melty cheese, and fresh chives for a savory bite that keeps you satisfied until lunch.
My husband travels a lot and often picks up Starbucks’ mini egg bites when he’s on the road. Since he likes having a quick, seemingly healthy breakfast option, I developed this homemade version so we can enjoy the same satisfying texture and flavor at home.
This recipe begins like many of my frittatas: beaten eggs combined with a bit of fat and liquid—here, buttermilk—to add creaminess and moisture. I build the flavor with thick-cut bacon, fresh chives, and sharp cheddar. Bake in a muffin tin and you’ll have a dozen grab-and-go egg bites in under 30 minutes.
Why you’ll love them
- Easy to take on-the-go
- Family-friendly—kids enjoy them
- Freeze well for future breakfasts
- Feeds a crowd or makes a big batch for the week
- Works as a savory appetizer
- Highly customizable
Ingredient notes
If you often have leftover buttermilk, this is a great way to use it. Below are the main ingredients and a few helpful tips.
- Eggs – The base of the bites; large eggs work best.
- Buttermilk – Adds richness and keeps the bites tender and moist.
- Bacon – Thick-cut bacon gives the best texture and flavor; turkey bacon can be used as an alternative.
- Chives – Fresh chives add a mild oniony brightness; dried chives may be used if necessary.
- Cheese – Cheddar pairs beautifully with bacon, but any melty cheese works. Shredding your own cheese improves melt and flavor.
- Salt and pepper – Simple seasoning to taste.
See the recipe card below for exact quantities and full instructions.
Equipment
You’ll need a standard 12-cup muffin pan and a baking sheet.
Bacon egg bites step-by-step
Here’s a quick visual overview of the process. The detailed steps are in the recipe card below.
Preheat the oven to 400°F. Arrange bacon on a foil-lined baking sheet in a single layer and bake until browned, about 16–20 minutes. Drain on paper towels, cool, then chop.
Reduce oven temperature to 350°F. In a bowl, whisk together eggs, buttermilk, salt, and pepper until smooth.
Spray each well of a muffin pan with cooking spray. Divide chopped bacon and chives among the wells.
Pour the egg mixture into each well until they are about ¾ full. Top with shredded cheddar and bake 16–18 minutes, until puffed and lightly golden.
👩🍳Pro tip
Spraying the muffin wells prevents sticking and helps the egg bites release cleanly.
Substitutions and variations
- Sausage – Try browned sweet or hot sausage, chorizo, or kielbasa instead of bacon. Plant-based alternatives work too.
- Spices – Add up to 1 teaspoon smoked paprika, cumin, or chili powder for extra depth.
- Milk or cream – Substitute milk or half-and-half for buttermilk if preferred.
- Cheese – Use any melty cheese: Colby Jack for a spicier bite, gruyère or Swiss for a milder flavor, or parmesan for a sharper finish.
- Veggies – Fold in well-drained cooked spinach, broccoli, asparagus, or bell peppers.
- Onions – Swap chives for sautéed scallions or caramelized onions.
How to serve bacon egg bites
Serve them warm for a special brunch, pack them for a quick breakfast on the go, or present them as bite-sized appetizers at gatherings. They reheat nicely and are especially convenient when frozen in batches.
Storage
Refrigerate egg bites for up to 5 days. Reheat in the microwave for 20–30 seconds or in a 350°F oven for 5–10 minutes until warmed through.
❄Freezing
To freeze, wrap each egg bite individually in plastic wrap and place them in a freezer-safe bag for up to three months. Thaw before reheating.
FAQ
This is normal. Egg bites puff in the oven and naturally settle as they cool. They will still taste great even after they deflate slightly.
Need some egg bite pairings?
Here are a few complementary recipes to serve alongside your egg bites.
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Brown Sugar Shaken Chai Tea
-
Fig Jam Candied Bacon with Rosemary
-
Blended Cottage Cheese Breakfast Bowls
-
Slow Roasted Beefsteak Tomatoes
Made 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 creations!
📖Recipe
Buttermilk Bacon Egg Bites
Pin Recipe
Equipment
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baking sheet
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aluminum foil
-
12-cup muffin pan
Ingredients
- 5-6 slices bacon preferably thick-cut
- 10 large eggs
- ½ cup (4 ounces) buttermilk
- ¼ teaspoon Kosher or fine sea salt
- ⅛ teaspoon freshly ground black pepper, plus more to taste
- 1.5 tablespoon chopped fresh chives
- ⅓ cup shredded cheddar cheese
- hot sauce for serving, optional
Instructions
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Preheat oven to 400°F. Place bacon in a single layer on a foil-lined baking sheet and bake until browned, about 16–20 minutes. Transfer to paper towels to drain. When cooled, chop the bacon. Reduce oven temperature to 350°F.
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In a large bowl, whisk together the eggs, buttermilk, salt, and pepper until well combined.
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Spray a 12-cup muffin pan with cooking spray. Add about a tablespoon of chopped bacon and a sprinkle of chives to each well. Pour the egg mixture into each cup until about ¾ full. Top with shredded cheddar and more pepper if desired.
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Bake at 350°F for 16–18 minutes, until the tops are lightly golden and the centers are set. Let cool slightly, then loosen the edges and remove from the pan. Serve with hot sauce if you like.
Notes
- Cook bacon until mostly crisp but with a little chew; it will continue to firm up in the oven.
- White cheddar is my go-to, but any melty cheese will work.
- Refrigerate leftovers up to 5 days. Reheat in the microwave for 20–30 seconds or in a 350°F oven for 5–10 minutes.
- Freeze individually wrapped egg bites in a freezer bag for up to three months; thaw before reheating.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.