How Long To Cook Bacon Egg And Cheese Hot Pocket

March 27, 2020

Homemade Egg Bites are an easy way to use up leftovers and fill your fridge or freezer with a quick and delicious breakfast!

Pile of egg bites on brown pottery plate on black background

I love eggs and am always looking for new ways to eat them. These are perfect to have on hand when you are too busy to make breakfast, or just don't feel like it, but still want to eat something nutritious.

How to make egg bites without a recipe

Use my recipe as a guideline and fill your egg cups with a variety of different ingredients like bacon, sausage, ham, spinach, mushrooms and cheese, or no cheese! Use up leftovers and turn them into a delicious breakfast or how about lunch with a salad?

Fill the cups first with the filling ingredients to about 3/4 full. Increase the eggs if you use less filling so you have enough egg mix to fill all the cups. I don't recommend using more filling or they will fall apart.

Triptych of assembling ingredients of egg bites in 12 cup muffin tin. First vegetables, then cheese, then egg mixture

Using a bain marie

What's a "bain marie" you ask? It's a fancy, Chef's term (well actually it's French) for water bath. Eggs need gentle cooking so they don't overcook and brown. A bain marie creates an even and gentle temperature so the egg bites come out soft and moist. Don't worry if you don't have a pan large enough to hold the muffin tin you can bake these without a bain marie and they will still turn out fantastic!

Can I use a silicone pan?

Silicone pans work perfectly for these! By all means, if you have one, use it. You will still want to grease it for double the non-sticking power! If I was to buy one I'd go with this Silicone Muffin Cupcake Pan Set .

Broccoli, cheddar and Dijon egg bite cut in half on a wood board — *Broccoli, smoked cheddar & Dijon mustard*

Why did my egg bites deflate?

These homemade egg bites will be all puffed up and proud looking as soon as you take them out of the oven and then the disappointment comes when you turn away for a moment and realize they have totally deflated! Booooo! Sorry folks but this is unavoidable. As the eggs heat up, air bubbles are formed and expand. The eggs don't have enough structure to hold the air bubbles so they deflate as they cool.

Egg bites in a pile on a pottery dish. Two are cut in half to show inside

Other flavour combinations I recommend:

Spinach, tomato & feta
Mushroom & Swiss cheese
Ham, green pepper & onion
Fresh herb and goat's cheese (parsley, cilantro, dill, basil)
Bacon & cheddar
Chorizo, smoked paprika & Manchego cheese

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Other recipes you might enjoy

Roasted Cauliflower & Leek Frittata
Shakshuka
Spanish Omelette

Easy Homemade Egg Bites

Prep Time : 10 minutes

Cook Time : 30 minutes

Homemade egg bites are a perfect make-ahead breakfast or a great way to use up leftover vegetables and other ingredients.

Course: Breakfast, Brunch

Cuisine: American

Keyword: eggbites, eggs

Servings: 12 pieces

12 cup muffin tin

Egg Base

10 large eggs
1/4 cup plain yogurt or sour cream, full fat
Salt and pepper to taste

Spicy Red Pepper & Pepper Jack

1 cup red pepper, small dice
1 cup pepper jack cheese, grated or cubed
your favorite hot sauce, to taste

Broccoli & Smoked Cheddar

1 cup broccoli, cooked, chopped into small pieces
1 cup smoked cheddar, grated
1 tbsp grainy dijon mustard

Preheat oven to 325°F
Generously grease a 12 cup muffin tin and place inside a larger baking pan.
Divide your chosen ingredients between the cups, they should be about 2/3 full.
Whisk together eggs, yogurt, salt and pepper and pour evenly over each cup.
Pour about one to two inches of hot tap water into larger pan. Grease a piece of foil large enough to cover the pan and cover with greased side down.
Bake for 25-30 minutes or until set. Remove from oven and remove muffin tin from pan. Let cool. Use a butter knife to loosen from pan. Serve warm or refrigerate or freeze for later.

Storage:Let cool completely and store, covered, in the fridge for 5 days. Or wrap individually and store in the freezer for up to 3 months. Let thaw in fridge overnight or defrost in the microwave.

If you don't have a pan large enough to put the muffin tin into you can skip the water bath and the foil cover and check for doneness after 20 minutes and continue baking as needed until just set.

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