Looking for a really hearty breakfast that’s also easy to grab and eat quickly? You’ll want to try these Bacon Omelet Bites. They are filling, packed with great nutrition, and so delicious!
Jesse made these omelet bites for the first time last week and they are a winner recipe. I know we’ll be making them over and over again.
Ingredients for Omelet Bites
- 4 whole eggs
- 12 egg whites
- 2 cups diced cooked chicken
- 12 slices bacon cooked and diced
- 1 bell pepper, diced
- Salt and pepper to taste
- Nonstick cooking spray
Ingredient Substitutions
If you you’re not watching your fat intake, you may use 12 whole eggs in place of the 4 eggs + 12 egg whites.
To save money, you could leave out the chicken or bacon.
Feel free to experiment with different veggies — frozen spinach or some cooked broccoli would work well.
And a little added shredded cheese would be delicious too!
How to Make Omelet Bites
1. Preheat the oven to 350°F.
2. Grease or spray muffin tins, or fill with cupcake liners.
3. In a medium bowl, use a fork or beaters to thoroughly mix the eggs.
4. Add meat, peppers, salt & pepper and mix well.
5. Use a soup ladle to fill each muffin tins with some of the egg mixture.
6. Bake in preheated oven for 30 to 35 minutes, until the eggs are fluffy and slightly browned.
Protein Packed Bacon Omelet Bites
Ingredients
- 4 whole eggs
- 12 egg whites
- 2 cups diced cooked chicken
- 12 slices bacon cooked and diced
- 1 bell pepper diced
- Salt and pepper to taste
- Nonstick cooking spray
Instructions
- Preheat the oven to 350°F.
- Grease or spray muffin tins, or fill with cupcake liners.
- In a medium bowl, use a fork or beaters to thoroughly mix the eggs.
- Add meat, peppers, salt & pepper and mix well.
- Use a soup ladle to fill each muffin tins with some of the egg mixture.
- Bake in preheated oven for 30 to 35 minutes, until the eggs are fluffy and slightly browned.
Notes
Nutrition
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Does this use a standard muffin tin or mini?
Made a brunch almost identical to this, instead of green/red/yellow bell peppers I used a mild salsa (or hot if your taste swings that way) with diced-up pepperjack cheese, paper cups recommended!
I just made these with some eggs I grabbed half-price at Safeway. They smell delicious, though I admit I used turkey bacon, spinach, and pureed butternut squash in mine, and then added some pickled red peppers I had on hand, so they aren’t exactly the same. I used aluminum foil to line my muffin cups, and they still leaked so I’ll have to scrub at my pan. But the foil peeled off beautifully and I just wrapped them up and frozen them. I often freeze full-sized baked egg dishes like this and they reheat wonderfully, so I’m sure these portable ones will too. Have to say, I never thought of doing them in my muffin pan! Thanks for the inspiration!
My husband banned me from making these because of how hard it is to wash the tins afterwards 🙁 Suggestions?
Did you try lining them with foil or using foil liners? That should make a big difference, hopefully!
Love these. We usually add spinach, mushrooms and chix sausage. Sooo good! They freeze fine and reheat well too. Good stuff!
Oooh, I love this variation with chicken in it! I a similar egg muffin recipe and I love the convenience of being able to pull a few out and pop them in the microwave in the mornings!
This looks great! I think I’ll try it this week. Our house is gluten-free so I’m always looking for more ideas for the family. I think I’m out of peppers, but we’ll try this soon!
In the spring when our hens are giving us a lot of eggs, I freeze them by whisking several together and putting them in a zip lock bag. As long as the eggs are whisked together they will freeze just fine.
I’ve been looking forward to you posting this recipe! Thank you.
Those look perfect and filling! I’d try making this one of these days. 🙂
What do you do with all 12 egg yolks? :s
Make pudding? 😀
Recently, we’ve been buying egg whites in a carton. If you don’t want to do that, you could just use 10-12 whole eggs.
We have a sugar cookie recipe that only uses the yolks or you could make candy!
🙂
Lea
These are similar to one of our very favorite breakfast-for-dinner foods (truthfully, though, we love most any form of brinner).
http://motheronamission.wordpress.com/2013/04/04/mini-bacon-and-cheese-frittatas/
We love Brinner, too!
They look delish! And I love the individual size. Perfect for on the go when needed.
We made these ham, egg, & cheese puffs last week and they ARE freezer friendly! http://reflectingonthesimplethingsinlife.blogspot.com/2014/12/egg-ham-cheese-breakfast-puffs.html
And another one of our favorite breakfast recipes!
http://reflectingonthesimplethingsinlife.blogspot.com/2014/05/whole-wheat-biscuits-recipe.html
Thanks so much for sharing this recipe!
I think I would freeze before cooking. They look great, thanks for sharing! I love every recipe of yours I’ve tried.
Let me know if you try freezing before cooking and how they turn out. I’d love to know if that works well!
http://www.ehow.com/how_8170910_freeze-egg-casseroles-frittatas.html
Ehow supports freezing eggs and the egg yolks should prevent the whites from becoming rubbery. 🙂
Thanks SO much for sharing that!
These are going on my to make list! They look amazing. Love easy and healthy. My favorite breakfast recipe is this Sweet Potato Breakfast Casserole – SOOO good and I love eating the leftovers the next day. http://www.fromthiskitchentable.com/sweet-potato-breakfast-casserole/
Do you think that these would freeze well?
I think you could freeze them — eggs are a little iffy when freezing, but I think they’d freeze decently if you baked them before freezing.