Maple Bacon and Egg Breakfast Meatballs

These Maple Bacon and Egg Breakfast Meatballs are made with ground beef, crispy bacon, scrambled eggs, and a touch of maple syrup for the perfect sweet and savory breakfast! They're packed with protein, dairy-free, and perfect for meal prep. Make a batch ahead of time for an easy breakfast all week long!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Keyword: recipe for breakfast meatballs

Servings:

Calories: 406

Author: Jennifer Banz

Ingredients

1 pound 90/10 ground beef
5 slices bacon cooked and chopped
3 large eggs 2 scrambled and 1 raw
¼ cup panko breadcrumbs
2 tablespoons pure maple syrup
½ teaspoon rubbed sage
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon black pepper

US Customary - Metric

Instructions

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.
Divide the mixture into 16 equal portions and roll each portion into a meatball. Place them on the prepared baking sheet, leaving a little space between each one.
Bake for 15–20 minutes, or until the meatballs reach an internal temperature of 160°F. Let them rest for a few minutes before serving.

Notes

Serving size: This recipe makes 16 meatballs, with 4 meatballs per serving.
Ground beef: I used 90/10 ground beef to keep the meatballs from being too greasy. Ground pork or turkey will also work. If using ground turkey, cook to an internal temperature of 165°F.
Scrambled eggs: Cook 2 eggs until just set and let them cool before mixing with the beef. The third egg goes in raw to help bind the meatballs.
Sugar-free option: Replace the 2 tablespoons of pure maple syrup with your favorite sugar-free maple-flavored syrup to reduce the sugar and carbs.
Breadcrumbs: Regular or gluten-free breadcrumbs can be used in place of the panko.
Meal prep: Divide the cooked meatballs into 4 containers with 4 meatballs each. Add roasted sweet potatoes or fresh fruit for an easy breakfast.
Storage: Refrigerate cooked meatballs in an airtight container for up to 4 days or freeze for up to 3 months.
Reheating: Microwave in 30-second intervals or reheat in the air fryer at 350°F for 3–5 minutes, until heated through to 165°F.

Nutrition