TL;DR: Apple, Bacon, Onion & Cheddar Breakfast Squares are sweet-savory oven-baked egg squares packed with crispy bacon, melty cheddar, and sautéed apples and onions. They're gluten free, low carb, one-pan easy, and perfect for meal prep. I've included how to store this meal prep, can I freeze this, and the best way to reheat so every square stays tender and tasty.
Raise your hand if you're all about that one-pan recipe life... and both hands if you're all about bacon. Same.
These Apple, Bacon, Onion & Cheddar Breakfast Squares give me that perfect balance of sweet apple, smoky bacon, and sharp cheddar, all tucked into fluffy baked eggs. I keep the ingredient list short (10 items) and the method simple, so I can spend less time prepping on Sunday and more time with my favorite people. I bake the mix as squares for easy portioning, but on weeks I need grab-and-go bites, I pour it into a muffin tin for egg cups.
I love how customizable this is. Sometimes I swap apples for pears, cheddar for Swiss, or bacon for sausage. When I want it vegetarian, I just leave out the bacon and add extra veggies. I've even served a warm square with a baked potato for a quick lunch or breakfast-for-dinner moment, protein, healthy fats, and carbs in minutes.
Summarize this Recipe or Get Macros
Why I Love This
- One pan, minimal dishes: I mix, layer, bake-done.
- Sweet-savory magic: Apple + onion + bacon + cheddar never lets me down.
- Meal-prep friendly: Slices store and reheat beautifully.
- Gluten free & low carb: Fits plenty of lifestyles without special products.
Ingredients (10 simple items)
- 5 large eggs
- ⅓ cup egg whites
- ½ cup shredded cheddar cheese
- ¼ cup almond milk
- 6 slices sugar free paleo bacon, cooked and crumbled
- 1 cloves garlic, minced
- 1 tablespoon olive oil
- 1 large apple, shredded or finely diced (200g)
- 1 medium purple onion, shredded or finely diced (150g)
- 3 to 4 tablespoon fresh herbs, finely minced
- salt and pepper to taste
My favorite swaps: Pear for apple; Swiss or mozzarella for cheddar; breakfast sausage for bacon. For vegetarian, I skip bacon and add mushrooms, spinach, or zucchini.
Step-by-Step: How I Make It
1) Sauté the aromatics
I heat 1 tablespoon olive oil in a sauté pan over medium heat. Then I add the apple, onion, and garlic with a pinch of salt and pepper. I cook for 3-4 minutes, stirring, just until everything softens and smells amazing. Off the heat it goes.
2) Whisk the eggs
In a large bowl, I whisk together 5 eggs, ⅓ cup egg whites, and ¼ cup almond milk. I season lightly because bacon and cheese will bring salt to the party.
3) Layer and pour
I grease an 8×8- or 9×9-inch glass baking dish. I layer like this: crumbled bacon → apple/onion/garlic → cheddar → herbs. Then I pour the egg mixture over the top and gently nudge it with a spoon so it spreads evenly.
4) Bake
I bake at 350°F (177°C) for 30-35 minutes, until the top is lightly golden and the center feels set. I cool the pan on a rack for 5-10 minutes, then slice into 6-9 squares and finish with more fresh herbs.
My Tips & Easy Variations
- Egg cups: When I want portable portions, I divide the mixture into a greased 12-cup muffin tin and bake 18-22 minutes.
- More veggies: I stir in 1 cup finely chopped spinach or kale with the apple and onion.
- Cheese choices: Cheddar is sharp; Swiss is nutty; mozzarella is mild and extra melty.
- Paleo-ish: I use a grass-fed cheddar or skip cheese and add 2 tablespoon nutritional yeast.
- Dairy-free: I omit cheese entirely and season a touch more.
How I Serve It
- Breakfast box: 1-2 squares with berries or sliced pear.
- Brunch platter: Warm squares with a simple arugula salad.
- Breakfast-for-dinner: A square plus a roasted or baked potato and I'm set.
How to Store This Meal Prep
- I cool completely before storing so condensation doesn't make the squares soggy.
- Fridge: I keep slices in airtight containers for 3-4 days.
- On-the-go: I wrap individual squares in parchment and tuck them into a container so they're easy to grab.
Can I Freeze This?
- Yes. These freeze like a dream.
- How I do it: I wrap cooled squares tightly (parchment + foil or a freezer bag).
- How long: Up to 2 months.
- Thawing: I refrigerate overnight or reheat from frozen (see below).
Best Way I Reheat
- From the fridge: Microwave 45-60 seconds per square at ~70-80% power, or bake at 325°F for 8-10 minutes.
- From frozen: Microwave at 50% power for 90 seconds, flip, then 30-45 seconds more; or bake at 325°F for 15-20 minutes.
- Crispy edges: I finish a reheated square in a hot skillet with a touch of oil for 1-2 minutes.
Meal Prep Notes
- Yield: 6-9 squares (I cut 9 for lighter breakfasts; 6 for larger portions).
- Make-ahead: I cook bacon and sauté the apple/onion the night before, then assemble and bake in the morning.
- Portioning plan: I pack 1-2 squares per container depending on my day.
FAQs
I do it all the time. Pears work beautifully. Pre-roasted diced butternut squash is great for fall vibes.
Nope. Any unsweetened milk (dairy or non-dairy) works. I keep it to ¼ cup so the custard sets.
Yes. I skip bacon and add ½ cup sautéed mushrooms or more onion for depth. A sharp cheddar keeps it nice and savory.
They're usually underbaked or have extra moisture from veggies. I bake until the center feels set and let the pan rest 5-10 minutes before slicing so steam escapes.
More Meal Prep Breakfast Casseroles
- Sausage and Egg Breakfast Bake
- High Protein Breakfast Bowl (Individual Omelette Bowls)
- Philly Cheesesteak Breakfast Casserole
- Greek Egg Bake
- Sausage Lover's Hashbrown Casserole | Freezer Friendly
Ingredients
- 5 large eggs
- ⅓ cup egg whites
- ¼ cup unsweetend almond ilk
- 6 slices sugar free bacon we used pederson brand
- 1 medium apple grated
- 1 medium onion grated or finely chopped
- 1 clove garlic minced
- 1 tbs olive oil
- ½ cup sharp cheddar leave out for paleo/whole30 option
- 3-4 tbs fresh herbs we used thyme, sage and rosemary
- salt & pepper to taste
Instructions
- In a saute pan, heat the olive oil over medium heat. Toss in the apple, onion and garlic. Saute on medium-high heat 3 to 4 minutes until heated through. Remove from heat.
- In a large bowl, beat the eggs, milk, and egg whites. Salt and pepper as desired.
- In a 8x8 or 9x9 pan greased, glass pan, layer the bacon on the bottom, then the apple/onion/garlic mixture, then the cheddar cheese, then the herbs. Pour the egg mixture over the top and spread gently with a wooden spoon to mix.
- Bake in a 350 degree F oven for 30 to 35 minutes or until top is lightly browned and center is firm.
- Remove from the oven and let cool on a wire rack slightly before cutting and serving. Sprinkle with more herbs to serve.
Veronica Lev @ Sharktank says
This breakfast has all the important nutrients that keep you active and on the go through out the day,truly scrumptious!