Low-Carb 3-Ingredient Egg Bites

These low-carb 3-ingredient egg bites are an easy, protein-packed breakfast that’s perfect for busy mornings. Made with eggs, shredded cheese, and crispy bacon, they bake into soft, fluffy bites that are great for meal prep, quick breakfasts, or a satisfying snack. With just a few simple ingredients and minimal effort, you can enjoy homemade egg bites that are both delicious and convenient.

Ingredients

• 8 large eggs
• 1 cup shredded cheese (cheddar, Colby Jack, or your favorite variety)
• 1 cup cooked, crumbled bacon (about 8 slices)
• Nonstick cooking spray, oil, or butter for greasing the muffin pan

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin pan with cooking spray, oil, or butter to prevent sticking.

Step 2: Beat the Eggs

Crack the eggs into a medium bowl or large measuring cup. Whisk until the eggs are fully combined and slightly frothy.

Step 3: Add the Fillings

Stir the shredded cheese and crumbled bacon into the beaten eggs until evenly mixed.

Step 4: Fill the Muffin Pan

Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full. Gently tap the pan on the counter to remove any large air bubbles.

Step 5: Bake

Bake for 15–18 minutes, or until the egg bites are puffed, the centers are fully set, and the tops are lightly golden.

Step 6: Cool and Serve

Let the egg bites cool in the pan for 3–5 minutes. Carefully loosen the edges with a butter knife or small spatula and remove them from the pan. Serve warm or allow them to cool completely before storing.

Storage

Store leftover egg bites in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 20–30 seconds. They can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.