Vegetarian Bacon and Gruyere Egg Bites
Start your day with these irresistible *Vegetarian Bacon and Gruyere Egg Bites*, a protein-packed, savory treat perfect for breakfast, brunch, or meal prep. Featuring the rich nuttiness of shredded Gruyere cheese, smoky vegetarian bacon, and vibrant vegetables like red bell pepper and baby spinach, these egg bites are a flavorful, vegetarian twist on a classic favorite. Each bite is baked to golden perfection, delivering a fluffy and nutritious snack that’s easy to grab and go. With only 15 minutes of prep time needed, these egg bites make staying on track with your healthy eating goals a breeze—whether you're savoring them fresh out of the oven, refrigerating for a busy weekday, or freezing for a later date. An excellent option for high-protein and low-carb diets, this recipe is a must-try for anyone craving a wholesome, delicious breakfast option!
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Recipe Information
Ingredients
- 6 pieces large eggs
- 1 cup gruyere cheese, shredded
- 4 strips vegetarian bacon, chopped
- 0.5 cup red bell pepper, diced
- 1 cup baby spinach, chopped
- 2 tablespoons green onions, chopped
- 0.5 cup milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 as needed non-stick cooking spray
Instructions
Preheat your oven to 325°F (160°C) and grease a 12-cup muffin tin with non-stick cooking spray.
In a skillet over medium heat, cook the chopped vegetarian bacon until it's crisp. Remove from the skillet and set aside.
In the same skillet, add the diced red bell pepper and cook for about 3-4 minutes until tender. Add the chopped spinach and cook for an additional 2 minutes until wilted. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs and milk until fully combined.
Add the shredded gruyere cheese, cooked vegetarian bacon, bell pepper, spinach, green onions, salt, and black pepper to the egg mixture. Stir well to combine.
Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the egg bites are set and lightly golden on top.
Remove from the oven and let them cool in the muffin tin for a few minutes before transferring them to a cooling rack.
Serve warm or at room temperature. These egg bites can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to a month.
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 3501 mg | 152% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 9.4 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 1559 mg | 120% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1616 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
