BLT Breakfast Egg Bites

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You can enjoy fresh summer tomatoes with breakfast with these BLT breakfast egg bites! A quick and easy gluten-free breakfast, mimicking your favorite BLT sandwich, using bacon, fresh tomatoes, and fresh spinach. You can also make these ahead of time for an easy grab-and-go breakfast!

two BLT breakfast egg bites stacked on top of each other

Easy, gluten-free BLT breakfast egg bites

I’m actually not a big breakfast eater; it’s probably my least favorite meal – which is why you don’t see too many breakfast recipes here. But, I do like to have a few good, convenient breakfast recipes ideas on hand when I need a delicious breakfast on the go. Egg bites are perfect for this! They’re full of protein, can easily be made ahead of time, and make for a great grab and go breakfast.

During the summer, tomato plants are abundant! When we used to grow tomatoes we’d always have more tomatoes than we knew what to do with. These gluten-free BLT breakfast egg bites are perfect for your summer tomato harvest!

Ingredients needed

1 pound of bacon
1 dozen eggs
3/4 cup milk
1/2 cup spinach
1/4 tsp. minced garlic
3/4 cup shredded cheddar cheese
1/4 tsp. salt
1/4 tsp. pepper
1-2 fresh tomatoes

How to make BLT breakfast egg bites

First, cook the bacon and set aside too cool.
Next, add the eggs and milk to a bowl and whisk to combine.
Then, add the spinach, minced garlic, and cheddar cheese to the bowl and whisk to combine.
Crumble the bacon into the bowl and whisk to combine.

ingredients for BLT breakfast eggs bites mixed in a bowl

5. Next, grease a muffin tin and pour about 1/4 cup of the mixture into each section. You’ll want to fill them almost full. Depending on how big your tomato is, add one slice of tomato, or a half a slice, to each section. Gently push it down into the egg mixture.

7. Finally, bake 375 for 25 minutes or until a knife comes out clean from the center. Note: they will puff up and over the edge of each hole as they cook, but will deflate as they cool. So don’t worry if you see them busting out of their section.

a muffin tin with gluten-free BLT breakfast egg bites baked

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Recipe FAQs

Can you make egg bites ahead of time?

Yes! You can make the BLT breakfast egg bites ahead of time and either freeze for up to 1 month or refrigerate for up to 3 days.

How do you reheat egg bites?

I always recommend reheating food the same method you cooked it originally, or as close to it as possible. For egg bites, I would recommend either reheating in the oven at 375 for about 5 mintues, or pop them into the air fryer at 375 for 5 minutes. You can also microwave them, but that will change the texture of the egg bite just a bit.

Are egg bites gluten free?

This particular recipe is a gluten-free recipe.

Are egg bites healthy?

I always recommend you do decide what is healthy or best for your particular body. With that being said, egg bites are a great source of protein. These gluten-free BLT breakfast egg bites also contain fresh spinach and tomatoes, which adds additional vitamins and minerals to the recipe. You can see the nutritional card below in the recipe for specific nutritional details.

Enjoy more farmers market recipes

BLT breakfast egg bites on a plate with fresh strawberries and blueberries

Make it a meal!

Add these recipes to your gluten-free BLT breakfast egg bites for a delicious breakfast!

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Author: Jennifer
Prep Time: 10
Cook Time: 35
Total Time: 45 minutes
Yield: 12 1x

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Description

Put your summer tomatoes to use with these gluten-free BLT breakfast egg bites. They’re the perfect grab-and-go breakfast made with fresh ingredients.

Scale

Ingredients

1 pound of bacon
1 dozen eggs
3/4 cup milk
1/2 cup fresh spinach
1/4 tsp. minced garlic
3/4 cup shredded cheddar cheese
1/4 tsp. salt
1/4 tsp. pepper
1–2 fresh tomatoes

Instructions

Preheat oven to 375 degrees F.
First, cook the bacon and set aside too cool.
Next, add the eggs and milk to a bowl and whisk to combine.
Then, add the spinach, minced garlic, and cheddar cheese to the bowl and whisk to combine.
Crumble the bacon into the bowl and whisk to combine.
Next, grease a muffin tin and pour about 1/4 cup of the mixture into each section. You’ll want to fill them almost full. Depending on how big your tomato is, add one slice of tomato, or a half a slice, to each section. Gently push it down into the egg mixture.
Finally, bake 375 for 25 minutes or until a knife comes out clean from the center. Note: they will puff up and over the edge of each hole as they cook, but will deflate as they cool. So don’t worry if you see them busting out of their section.

Notes

For a dairy-free option, use full-fat coconut milk and non-dairy shredded cheese.
Nutritional Disclaimer

Category: breakfast
Cuisine: American

Keywords: gluten-free, gluten-free breakfast, egg bites, BLT egg bites, farmers market recipes

Jennifer

Jennifer is the recipe developer and food photographer behind Wanderlust and Wellness since 2016. She creates easy, approachable gluten-free recipes for the everyday home cook; because cooking gluten-free doesn’t mean food has to be complicated or tasteless.