Maple Bacon and Egg Breakfast Meatballs

These Maple Bacon and Egg Breakfast Meatballs are a fun way to change up your breakfast routine! Made with ground beef, crispy bacon, scrambled eggs, and a touch of maple syrup, they're packed with protein and have the perfect combination of sweet and savory flavors. They're also dairy-free, easy to make ahead, and perfect for busy mornings when you need a satisfying breakfast that's ready to go!

Ingredients You'll Need

You only need a handful of simple ingredients to make these sweet and savory breakfast meatballs. The combination of ground beef, crispy bacon, and scrambled eggs makes them hearty and satisfying, while the maple syrup adds just the right amount of sweetness.

• 1 pound 90/10 ground beef: I like using lean ground beef for this recipe because the bacon adds plenty of flavor and fat. Ground beef is also a great source of protein and iron.
• 5 slices bacon: Cook the bacon until crispy, then chop it into small pieces so you get a little bacon in every bite.
• 3 large eggs: We'll softly scramble 2 of the eggs to mix throughout the meatballs. The remaining egg goes in raw to help hold everything together.
• ¼ cup panko breadcrumbs: These help bind the ingredients together and keep the meatballs tender.
• 2 tablespoons pure maple syrup: Adds a touch of sweetness that pairs perfectly with the smoky bacon and savory beef. I recommend using real maple syrup for the best flavor.
• ½ teaspoon rubbed sage: Gives these meatballs that familiar breakfast sausage flavor without needing to use sausage.
• ½ teaspoon garlic powder: Adds a little savory flavor without overpowering the other ingredients.
• ½ teaspoon smoked paprika: Complements the smoky bacon and adds another layer of flavor.
• ½ teaspoon kosher salt: Helps bring out all the flavors. You may want to adjust the amount depending on how salty your bacon is.
• ¼ teaspoon black pepper: Adds just a little warmth to balance the sweetness of the maple syrup.

How to Make Bacon and Egg Breakfast Meatballs

These breakfast meatballs are so easy to make! Once you have your bacon cooked and eggs scrambled, everything comes together in just a few minutes.

Combine the ingredients: Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large mixing bowl, combine the ground beef, cooked and chopped bacon, cooled scrambled eggs, remaining raw egg, panko breadcrumbs, maple syrup, and seasonings. Mix gently until everything is evenly combined.

Roll into meatballs: Divide the mixture into 16 equal portions and roll each one into a meatball. Place them on the prepared baking sheet, leaving a little space between each one.

Bake: Bake in the preheated oven for 15-20 minutes, or until the meatballs are cooked through and reach an internal temperature of 160°F. Let them rest for a few minutes before serving.

Tips for the Best Results

• Don't overmix the meat: Mix everything just until the ingredients are combined. Overmixing can make the meatballs dense and tough instead of tender.
• Cook the bacon until crispy: Crispy bacon adds the best flavor and texture. Chop it into small pieces so you get a little bacon in every bite.
• Don't overcook the scrambled eggs: Cook the eggs just until they're softly set. They'll cook a little more in the oven, so you don't want them dry or rubbery. Let them cool slightly before adding them to the ground beef.
• Use a cookie scoop: A cookie scoop makes it easy to portion the mixture into 16 evenly sized meatballs. This also helps them cook at the same rate.
• Keep the meatballs the same size: If you make larger or smaller meatballs, you'll need to adjust the baking time. Use a meat thermometer to make sure they reach an internal temperature of 160°F.
• Don't overbake: Lean ground beef can dry out if it's cooked too long. Start checking the meatballs around the 15-minute mark so they stay juicy and tender.
• Let them rest before serving: Give the meatballs a few minutes to rest after removing them from the oven. This helps them hold together when you cut into them, especially with the pieces of scrambled egg throughout.

Substitutions and Variations

• Ground beef: I used 90/10 ground beef, but you could also use ground pork or ground turkey. Ground pork will give these meatballs more of a traditional breakfast sausage flavor. If using ground turkey, make sure the meatballs reach an internal temperature of 165°F.
• Sugar-free maple syrup: If you want to reduce the sugar and carbs, you can replace the pure maple syrup with your favorite sugar-free maple-flavored syrup. Use the same amount, 2 tablespoons. Keep in mind that some sugar-free syrups are thinner than regular maple syrup, so the texture may vary slightly.
• Panko breadcrumbs: Regular breadcrumbs will work just as well. You can also use gluten-free breadcrumbs if you need to make this recipe gluten-free.
• Bacon: Turkey bacon can be used in place of regular bacon if you prefer. Just make sure to cook it before adding it to the meatball mixture.
• Seasonings: Feel free to adjust the seasonings to your liking. A pinch of red pepper flakes would add a little heat, or you could increase the sage slightly for a stronger breakfast sausage flavor.

What to Serve with Breakfast Meatballs

These maple bacon and egg breakfast meatballs are delicious on their own, but I love pairing them with a few simple sides to make a complete breakfast. Since they already have plenty of protein from the ground beef, bacon, and eggs, I like adding some fruit or vegetables to round out the meal.

• Roasted sweet potatoes: This is one of my favorite ways to serve these meatballs! Dice a sweet potato, toss it with a little olive oil, salt, and pepper, and roast until tender and lightly browned. The natural sweetness pairs perfectly with the maple and bacon flavors.
• Fresh fruit: Strawberries, blueberries, or orange slices are an easy way to add freshness and color to your breakfast plate.
• Breakfast potatoes: Crispy roasted potatoes or air fryer breakfast potatoes would be delicious alongside these meatballs for a hearty weekend breakfast.
• Avocado: Add a few slices of avocado for some healthy fats and fiber. A little salt and a squeeze of lemon juice are all you need.
• Toast or a muffin Serve a few meatballs alongside toasted sourdough bread or an blueberry muffin for a quick and satisfying breakfast. You could even slice the meatballs and turn them into a breakfast sandwich!

My favorite meal prep combination is 4 breakfast meatballs with roasted sweet potatoes and some fresh berries. It's a simple, filling breakfast that's easy to prepare ahead of time and reheat throughout the week.

Make Ahead and Meal Prep Tips

These breakfast meatballs are perfect for meal prep because you can make a batch at the beginning of the week and have a high-protein breakfast ready to go on busy mornings. I love that you can just reheat a few meatballs instead of having to cook breakfast from scratch every day!

• Cook a batch ahead of time: Make the meatballs according to the recipe, let them cool, and store them in an airtight container in the refrigerator for up to 4 days.
• Build breakfast bowls: Divide the meatballs between 4 meal prep containers, with 4 meatballs in each. Add some roasted sweet potatoes for a satisfying breakfast that's easy to reheat.
• Keep fruit separate: If you're adding fresh berries or other fruit to your meal prep, store them in a separate container so they stay fresh and don't get warm when you reheat the meatballs.
• Make a double batch: These meatballs freeze well, so you can easily double the recipe and save half for another week. Freeze the cooked and cooled meatballs in a freezer-safe container or bag for up to 3 months.

How to Store and Reheat

• Refrigerator: Let the cooked meatballs cool, then store them in an airtight container in the refrigerator for up to 4 days. They're perfect for grabbing a few at a time for a quick breakfast.
• Freezer: These breakfast meatballs freeze really well! Let them cool completely, then place them on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months.
• Reheating: Place a few meatballs on a microwave-safe plate and heat in 30-second intervals until heated through. You can also reheat them in the air fryer at 350°F for 3-5 minutes or in the oven at 350°F for about 10 minutes. Reheat until the centers reach 165°F.
• Reheating from frozen: For the best texture, thaw the meatballs overnight in the refrigerator before reheating. You can also reheat them directly from frozen, but they'll need a little extra time to heat all the way through.

Frequently Asked Questions

Can I make these breakfast meatballs without breadcrumbs?

Yes, but the texture may be a little different. The panko breadcrumbs help hold everything together and keep the meatballs tender. If you leave them out, the mixture may be softer and the meatballs might not hold their shape as well.

Can I use breakfast sausage instead of ground beef?

Absolutely! Ground breakfast sausage would be delicious in this recipe and give the meatballs a more traditional sausage flavor. Since breakfast sausage is already seasoned, I would reduce or omit the added salt and sage.

Can I make these in the air fryer?

Yes! Preheat your air fryer to 375°F and arrange the meatballs in a single layer, leaving space between them. Cook for approximately 10-12 minutes, or until they reach an internal temperature of 160°F. You may need to work in batches depending on the size of your air fryer.

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