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 them for the first time last week and they are a winner recipe. I know we’ll be making them over and over again. Best of all, these are gluten-free and Trim-Healthy-Mama friendly!
You could leave out the chicken or bacon to cut down the recipe costs by quite a bit. You could also add other veggies — like spinach or broccoli. These would also be yummy with some shredded cheese mixed in or sprinkled on top.
Protein-Packed Bacon Omelet Bites
- 4 whole eggs*
- 12 egg whites*
- 2 cups diced cooked chicken
- 12 slices bacon cooked (not crispy), diced (We like cook bacon on a wire rack in the oven with a foil-covered jelly roll pan underneath it to catch the drippings.)
- One pepper (green, red, or yellow), chopped (You could use half green and half red for a festive look!)
- Salt and pepper
- Nonstick cooking spray
Preheat the oven to 350°F. Grease or spray muffin tins, or lined with foil or foil cupcake liners (we didn’t use liners and I think it’d make it a lot easier for these to come out of the pan).
Using a fork or beaters, thoroughly mix the whole eggs and egg whites. Add salt and pepper, chopped red and green peppers, bacon, and diced chicken. Mix well and then use a soup ladle to fill each muffin tins with some of the egg mixture.
Bake at 350 degrees at 30 to 35 minutes, until the eggs are fluffy and slightly browned.
*If you you’re not watching your fat intake, you can use 10-12 whole eggs in place of the 4 eggs + 12 egg whites.
Makes 12 omelet bites. Recipe adapted from Men’s Health.
What are some of your family’s favorite filling breakfasts?
Beth Dennin says
Does this use a standard muffin tin or mini?
Tom says
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!
Elizabeth says
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!
Ann says
My husband banned me from making these because of how hard it is to wash the tins afterwards 🙁 Suggestions?
Crystal Paine says
Did you try lining them with foil or using foil liners? That should make a big difference, hopefully!
Amy S says
Love these. We usually add spinach, mushrooms and chix sausage. Sooo good! They freeze fine and reheat well too. Good stuff!
Cat @ MaryMarthaMama says
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!
Becki @Running with Team Hogan says
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!
Angi @ SchneiderPeeps says
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.
Ashley Merrithew says
I’ve been looking forward to you posting this recipe! Thank you.
Jenetta Penner says
Those look perfect and filling! I’d try making this one of these days. 🙂
Mel says
What do you do with all 12 egg yolks? :s
Make pudding? 😀
Crystal Paine says
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.
Lea Stormhammer says
We have a sugar cookie recipe that only uses the yolks or you could make candy!
🙂
Lea
Abby says
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/
Crystal Paine says
We love Brinner, too!
Melanie @ Carmel Moments says
They look delish! And I love the individual size. Perfect for on the go when needed.
Ashley Genovese says
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
Ashley Genovese says
And another one of our favorite breakfast recipes!
http://reflectingonthesimplethingsinlife.blogspot.com/2014/05/whole-wheat-biscuits-recipe.html
Crystal Paine says
Thanks so much for sharing this recipe!
Diane says
I think I would freeze before cooking. They look great, thanks for sharing! I love every recipe of yours I’ve tried.
Crystal Paine says
Let me know if you try freezing before cooking and how they turn out. I’d love to know if that works well!
Diane says
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. 🙂
Crystal Paine says
Thanks SO much for sharing that!
Deanna says
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/
Amy says
Do you think that these would freeze well?
Crystal Paine says
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.