Description

These smoky camping breakfast egg bites are a high-protein, low-carb meal prep favorite. Made with eggs, bacon, cheddar, and spinach, they are cooked on a grill for a rustic, custardy texture with zero active cooking time.

Ingredients

Scale

6 large eggs
3 tablespoons heavy cream
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup cooked bacon, crumbled
1/2 cup shredded cheddar cheese
1/4 cup fresh spinach, chopped and squeezed dry
Non-stick spray or olive oil for greasing

Instructions

Preheat your charcoal grill or smoker to medium heat (350°F – 375°F). Bank coals to the sides for indirect heat and let it preheat for 10 minutes.
Generously spray a 12-cup metal muffin tin with non-stick spray, ensuring corners are coated.
In a large bowl, whisk together eggs, heavy cream, salt, pepper, and garlic powder until smooth.
Stir in the crumbled bacon, shredded cheddar cheese, and chopped spinach.
Distribute the egg mixture evenly among the 12 muffin cups, filling them about 3/4 full.
Place the muffin tin on the grill grate over indirect heat. Close the lid to trap smoke.
Cook for 10-12 minutes until the eggs are set but still slightly jiggly in the center.
Remove the tin from the grill and let it sit for 2-3 minutes to firm up.
Run a butter knife around the edges to loosen and serve warm.

Notes

For best results, use a metal muffin tin rather than silicone to achieve crispy edges. Ensure the spinach is squeezed dry to prevent watery egg bites. Eggs continue to cook after removal from heat, so pull them when just barely set. These can be made ahead and stored in the fridge for up to 4 days or frozen for 2 months.

Prep Time: 5 minutes
Cook Time: 10-12 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 2 egg bites
Calories: 140
Sugar: 1
Sodium: 250
Fat: 10
Saturated Fat: 4
Carbohydrates: 1
Protein: 10

Keywords: camping breakfast, egg bites, sheet pan eggs, high protein breakfast, meal prep, smoky eggs, camping recipes, low carb breakfast