Buttermilk Bacon Egg Bites

These Buttermilk Bacon Egg Bites are the solid make-ahead breakfast for busy people on the go. Baked in a muffin pan, these mini frittatas with crispy bacon, rich buttermilk, cheese, and savory chives, are full of deep flavor to keep you fueled until lunch!

Close-up on a buttermilk bacon egg bite.

Our husband travels A LOT. And when he does, he always goes to Starbucks for their mini egg bites. It makes him feel like he's eating healthy on the go, so we set out to make some at home.

Bacon egg bites start like most of our frittatas a mix of beaten eggs and fat (in this case, buttermilk). Then we hit it with flavor-a mix of thick-cut bacon, chives, and cheddar-a divine trio if you ask us. Pop them in the oven, and you're less than 30 minutes away from YUM!

What stands out

Easy to take on-the-go
Kids will love them
Freezable
Feeds a crowd
Makes a great appetizer
Customizable

Ingredient notes

If you have leftover buttermilk, this recipe is suited to you!

Egg bites on a wood board with bacon and cheese.

Eggs
Buttermilk Adds richness and moisture. And let's be honest- you have leftover buttermilk in the back of your fridge, am we right?
Bacon we like to use thick-cut bacon. You can also use turkey bacon.
Chives Fresh chives are best, but you can also use dried.
Cheese Cheddar pairs perfectly withbacon, but you can use any cheese. For a better taste, we always shred our own cheese.
Salt and pepper For seasoning.

See the recipe card for quantities.

You'll need a standard 12-cup muffin pan.

Bacon egg bites step-by-step

Below is a quick visual of how to make bacon egg bites with buttermilk. The full instructions are in the recipe card.

Preheat the oven to 400℉. Line a baking sheet with foil. Lay the bacon in a single layer, and bake for 18-22 minutes until cooked. Set aside to cool, then chop.

Lower the oven temperature to 350℉. In a separate bowl, whisk together the eggs, buttermilk, salt, and pepper.

Spray the wells of a standard muffin pan with cooking spray. Divide the bacon and chives between each well.

Add the buttermilk mixture to the wells, filling about ¾ of the way. Top with shredded cheese. Bake 16-18 minutes until puffed up and lightly browned.

Pro tip

spray the wells of your muffin pan so your egg bites don't stick!

Substitutions and variations

Sausage Brown some sweet or hot sausage instead of bacon. For even more flavor use chorizo or kielbasa. If meat is not your thing, you can leave it out, or use a plant-based alternative.
Spices Add up to a teaspoon of savory spice such as smoked paprika, cumin, or chili powder.
Milk or cream Use milk or half and half in place of the buttermilk.
Cheese we like to use white cheddar, but feel free to use any type of melty cheese. You can make it spicy with Colby jack, or a Mexican blend of cheese, or keep it mild with gruyere or Swiss. Grated parmesan will also work.
Sneak in some veggies Add chopped cooked spinach (drain well) broccoli, asparagus, or bell peppers.
Onions Swap out the chives for sauteed scallions or onions.

How to serve bacon egg bites

You can serve these bacon egg bites for a special brunch or make a few dozen, and freeze them for breakfast (or lunch) on the go. They also make the cutest mini appetizers for any special occasion.

Keeping leftovers

Store the egg bites in the fridge for up to 5 days. To reheat, place them in the microwave for 20-30 seconds, or warm them in the oven at 350℉ for 5-10 minutes until heated.

Freezing

To freeze the egg bites, wrap each in plastic wrap and store it in a freezer-safe plastic bag for up to three months. To reheat, let them thaw and proceed with heating directions.