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Egg Bites (Bacon, Mushroom, Kale)

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    Alyssa Workman

These egg bites are the perfect healthy go-to breakfast. You can meal-prep them for the week and grab a couple each morning for a simple, nutritious breakfast that's dairy-free and paleo.

Egg bites in a muffin tin.

Recipe tips

  • Make sure to grease the pan very well before baking so the eggs don’t stick.
  • Chop the kale and mushrooms finely and uniformly so you get equal amounts of everything in each bite.
  • Make the bacon and chop the veggies ahead of time so all you have to do is throw the ingredients together when you’re ready to bake the egg bites.
  • For more of a sous vide textured egg bite (without a sous vide machine), place a baking dish filled with about 1 inch of water on the bottom rack of your oven. The steam from the water creates a humid environment and helps the eggs cook more evenly without too much browning on the bottom.
  • Double or triple the recipe if you have a large group of people to feed.
Step by step process of the recipe.

Egg bite customization options

These egg bites are pretty hard to mess up! They are easily customizable depending on what ingredients you have in the fridge. Here are some other ingredient combinations I recommend (cheeses are in parenthesis because they are optional and not dairy-free):

  • Vegetarian - use any veggies you have on hand like peppers, onions, mushrooms, broccoli, spinach, etc.
  • Sun dried tomato & basil (feta)
  • Bacon & broccoli (cheddar)
  • Southwest - cubed ham, green bell pepper, onion (pepper jack cheese)
  • Smoked salmon & asparagus
  • Sausage, mushroom, and spinach (swiss)

How to reheat the egg bites

Microwave them for about 45 seconds (quickest/easiest way) or bake them in the oven at 350°F for 8-10 minutes.

Can I freeze these egg bites?

Yes, you can freeze these egg bites for up to 2 months! Make sure they are completely cooled before freezing. I recommend wrapping each egg bite individually in plastic wrap and then placing them in a large plastic freezer bag if you are freezing them long-term. If you are only freezing them for a couple weeks, you can toss them directly in a gallon size plastic freezer bag. 

To serve from the freezer, let them thaw in the refrigerator overnight and then reheat them in the microwave or oven before eating.

Although you can freeze these egg bites, they are best when they’re fresh, as the texture will change a bit when frozen and thawed. Try cutting the recipe in half and using a 6-cup muffin tin if you don’t think you will be able to eat all 12.

Egg bites in a muffin tin next to a small plate of egg bites.

Can I make this recipe with egg whites?

Yes, these egg bites can be made with egg whites. Normally 1 egg can be substituted with ¼ cup of egg whites. Instead of using 10 eggs in this recipe, try using 2 ½ cups of egg whites. If you’re using egg whites, pay attention to the ingredients on the carton and make sure that they are 100% egg whites. 

Don’t be afraid to eat the whole egg, though! The yolk is where all the minerals, vitamins, antioxidants, and anti-inflammatory omega-3 fats are found.

Tips for the grocery store

  • Look for nitrate free, sugar free bacon - nitrates are used to preserve processed meats like bacon, hot dogs, and pepperoni, and are a probable carcinogen according to the World Health Organization. Any time we can avoid added sugar it’s a win.
  • Save some money by not buying organic mushrooms for these egg bites. Conventional (not organic) mushrooms are on the Environmental Working Group’s (EWG) Clean Fifteen list. This means that conventional mushrooms aren’t likely to be contaminated with harmful pesticides. So, you can feel comfortable buying them. That’s a win for your wallet!
  • Look for organic kale because kale is on the EWG’s Dirty Dozen list. This means that conventional kale is likely contaminated with harmful pesticides.
  • Look for pasture-raised eggs, if possible. Pasture raised means that the chickens were able to roam outdoors, eating their natural diet of plants and insects. Pasture-raised eggs contain more Vitamin A, E, and more omega-3 fatty acids compared to conventional eggs.

If you make these egg bites, I’d love to hear what you think! Scroll below the recipe to leave a rating and comment. It would mean so much to me to hear your feedback!

Egg bites in a muffin tin next to an avocado.

Breakfast recipes you'll love

If you enjoy these egg bites then check out some of my other favorite breakfast recipes:


Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12


  • 10 pasture raised eggs
  • ½ c unsweetened almond milk
  • ½ tsp salt
  • ½ tsp pepper
  • 1 c kale, finely chopped
  • 1 c mushrooms, finely diced
  • ⅔ c crumbled nitrate free, sugar free bacon - about 6-8 pieces

Optional toppings: chives, salsa, avocado, hot sauce


  1. Preheat the oven to 350°F and place a baking dish filled with 1 inch of water on the bottom rack of your oven (optional, but the steam from the water helps the eggs to cook evenly and not get as brown on the bottom.) Spray a 12-cup muffin tin with cooking spray.

  2. In a large bowl, beat together the eggs and almond milk. Then stir in the salt, pepper, kale, mushrooms, and bacon.

  3. Divide the mixture evenly among the 12 greased muffin cups. Each muffin cup should be about ¾ of the way full.

  4. Place the pan in the oven and bake until the eggs are fully cooked and the centers of the egg cups are set, about 20-25 minutes. The egg bites will inflate while they are in the oven and shrink as they cool.

  5. Remove from the oven and let the egg bites cool for 5 minutes, then use a spatula or knife to remove them from the pan. Serve immediately with your favorite toppings.