Swap the bacon for sun-dried tomatoes to keep these egg bites vegetarian.

Equipment Needed

Measuring cups and spoons, muffin tin, blender and a parchment-lined baking sheet.


Preheat the oven to 350°.

In a large blender, add the eggs, fontina cheese, parmesan cheese (both chopped into large chunks) and sea salt and black pepper to taste.

Blend until smooth and set aside.

Cut the bacon strips in half lengthwise.

Place them on a parchment-lined baking sheet and bake in the oven until crispy (approximately 15 minutes).

Remove the bacon from the oven and drain the excess fat. 

Spray the muffin tin with coconut oil spray.

Place two half-strips of cooked bacon into the bottom of each muffin tin. 

Pour the egg and cheese mixture into each tin, filling up 3/4 of the way.

When all 12 cups are filled, bake the egg bites in the oven for 20 to 25 minutes.

When done, remove the egg bites from the oven and let cool slightly before serving. Store in the fridge for up to five days.