These easy cheesy bacon egg breakfast bites are my go-to recipe for feeding a crowd fast! Whether you need to feed 6 people or 24, this one is ready in less than 30 minutes from start to finish!
How to Make Easy Cheesy Bacon Egg Breakfast Bites
This recipe requires hard-boiled eggs. I don’t know about you, but to me, hard boiling eggs isn’t a fast process. You have to bring the water to a boil, put the eggs in, bring it back to a boil, then shut the heat off, wait seventeen minutes, then drain into an ice bath until the eggs are cool enough to handle. Then comes the daunting task of peeling the eggs.
You could do all of that, if you want to. Here’s my method for hard-cooking eggs for use in any recipe requiring the chopped hard cooked eggs. Fill a pot half full of water (the size of the pot is dependent on the number of eggs you wish to cook). Generally speaking, a 2-quart saucepan is more than sufficient for a dozen eggs.
Add a sprinkle of salt, heat until boiling. While the water is coming to a boil, crack the number of eggs you desire into a bowl. Since we were making a single batch of easy cheesy bacon egg breakfast bites, we’ve used six eggs for this example.
Gently pour the eggs into the boiling water. Set the timer for 7 minutes.
Keep an eye on the eggs as you don’t want them to boil over on the stove, making a mess. If necessary, reduce the heat slightly.
Once the eggs are hard cooked (and the yolk is firm and cooked through), pour the eggs in a colander to drain. Let them rest 2-3 minutes to cool.
To chop eggs quickly and with very minimal effort, place a cooling rack directly over a bowl.
Place the hard-cooked egg on the cooling rack and press it through the rack. This creates perfectly diced hard-cooked eggs.
If the eggs are still hot, you can use a flat cover, such as a Tupperware cover on top of the egg to push it through. Just place the egg on the cooling rack above the bowl, place a flat cover on top and press down firmly to push the egg through.
Add the mayonnaise to the chopped eggs,
Add Dijon mustard, cooked/crumbled bacon pieces, cheddar cheese, and garlic powder, mixing well.
Spread the mixture generously over split English muffin halves, then place them on a cookie sheet.
Bake at 400°F for 10-12 minutes, or until golden brown and crispy. Serve immediately.
If you want to make these into grab and go bites, such as for tailgating, or feeding a wrestling team (or other sport team), cut them into quarters or eighths, (like a pie). This makes them truly bite size.
Other Notes: This recipe calls for cooked and crumbled bacon. We usually bake bacon to ensure it’s perfectly cooked every time. However, if you’re in a hurry, you can also use real bacon bits. The equivalent of one slice of bacon is one tablespoon. For a twelve ounce package of bacon, use 3/4 to 1 cup of real bacon bits.
Easy Cheesy Bacon Egg Breakfast Bites
6 Hard-boiled eggs, peeled and chopped
1 cups grated cheddar cheese
1/2 cup Mayo
1 package of Bacon, cooked & crumbled, or 3/4 c. Real Bacon Bits/Pieces
1/2 tablespoon Dijon Mustard
1/4 teaspoon Garlic Powder
3 English Muffins, split in half
- Cook the bacon until nice and crispy. Chop the pieces coarsely.
- Combine the hard-cooked eggs, cheese, mayo, Dijon mustard, and garlic powder, mixing well. Fold in the bacon pieces.
- Generously spread the mixture on English muffin halves, and place on a cookie sheet.
- Bake at 400°F for 8-12 minutes or until hot and bubbly.
Air Fryer Directions:
- Set air-fryer on 350°F
- Place the topped halves in the fryer, slightly touching.
- Cook 10 minutes
Serve immediately, Serves: 6
For Crunchier English Muffins:
If you prefer your English Muffins to be crunchier- lightly butter them, toast on a cookie sheet at 400F for 2-3 minutes, then add the bacon egg topping and bake for the remaining time.
If you prefer, you can use a pound of bulk sausage that has been cooked, drained, and crumbled. Omit the Dijon mustard and add 1/2 teaspoon of cayenne powder instead.
12 Hard-boiled eggs, peeled and chopped
2 cups grated cheddar cheese
1 cup Mayo
2 package of Bacon
1 tablespoon Dijon Mustard
1/2 teaspoon Garlic Powder
6 English Muffins, split in half
Follow the Directions as provided above.
24 Hard-boiled eggs, peeled and chopped
4 cups grated cheddar cheese
2 cups of Mayo
3 packages of Bacon
2 tablespoon Dijon Mustard
1 teaspoon Garlic Powder
12 English Muffins, split in half
Follow the Directions as provided above.
Trick for Effortless “Hard Boiled Eggs”
- Crack the eggs into a bowl
- Fill a saucepan half-full with water, add dash of salt, bring to a boil over medium-high heat.
- Carefully & slowly pour the eggs into the water.
- Poach the eggs until they are hard-cooked and the yolks are set.
- Remove the eggs from the water (just pour them all into a strainer, much like pasta).
- Let the eggs cool.
Trick Effortless Chopping of Hard-Cooked Eggs
Method 1: Use a Cooling Rack
To chop eggs fast, place a cooling rack on top of a bowl, place the cooked egg on the cooling rack, gently push it through the grate. Repeat. Takes less than 2 minutes to “chop” 2 dozen eggs.
Method 2: Stand Mixer
If you have a stand mixer, place the hard-cooked eggs in the bowl of the mixer, attach the whisk attachment and run the mixer on low speed until the desired level of chop is reached. Don’t walk away!