Step 1

Preheat your oven to 325 degrees Fahrenheit and spray a non-stick muffin pan with cooking spray.

Step 2

In a mixing bowl combine the eggs and the Greek yogurt, along with the salt and pepper with a hand-held immersion blender until very smooth. If you don't have an immersion blender, simply use a regular blender on medium speed and blend until smooth and combined.

Step 3

Stir in the shredded cheese and crumbled bacon by hand, reserving about a tablespoon of the crumbled bacon to place on top of the bites before baking.

Step 4

Pour the egg mixture into the prepared muffin tin, dividing the mixture evenly between the 12 muffin cups.

Step 5

Add the last bit of the bacon on top.

Step 6

Bake at 325 degrees Fahrenheit for about 15-17 minutes or until the centres of the egg bites almost stop jiggling when you gently shake the pan. It's ok to remove them from the oven if the centres have the slightest jiggle when the pan is moved.

Step 7

Once you remove them from the oven, let them cool completely in their pan before removing and storing in an airtight container in the fridge.

Step 8

If you plan to enjoy them immediately, let them rest in the pan for at least 10 minutes before enjoying them warm.