Fridge Friend Recipes
Bacon and Cheese Egg Bites with Salsa recipe
These little baked egg bites are packed with bacon, cheese and a lively spoonful of salsa on top. They are excellent for meal prep or an easy grab-and-go snack.
30 min · Easy · British-Mexican fusion Jump to method
Ingredients
- 4 rashers Bacon
- 1 large Orange Pepper
- 6 large Eggs
- 60 g Hot Salsa Dip
- 50 g, grated Extra Mature Cheese
- 5 g Butter
- to taste Salt
- to taste Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 240 kcal |
| Protein | 18 g |
| Carbohydrates | 5 g |
| Fat | 17 g |
| Saturated fat | 7 g |
| Fibre | 1.5 g |
| Sugar | 3 g |
| Sodium | 450 mg |
Why this works
A protein-rich, savoury egg bite with moderate saturated fat and sodium, best suited to an occasional breakfast or snack rather than an everyday low-salt option.
High-quality protein. Eggs, bacon and cheese provide a substantial amount of complete protein per serving, supporting satiety and muscle maintenance.
Micronutrients from eggs and pepper. Eggs contribute vitamin B12 and choline, while the orange pepper adds vitamin C and carotenoids.
Higher salt and saturated fat. Bacon, cheese, salsa and added salt increase sodium, while bacon, cheese and butter raise saturated fat, so portion size matters.
Method
- Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and butter a muffin tin.
- Fry the bacon until just cooked, then chop it finely.
- Whisk the eggs and stir through diced orange pepper, bacon and extra mature cheese.
- Divide the mixture between the muffin holes.
- Spoon a little hot salsa dip on top of each one.
- Bake for 15–18 minutes until puffed and set.
- Cool for a few minutes before serving.
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