Introduction

Egg bites are a versatile and delicious breakfast option, perfect for busy mornings or meal prep. Packed with protein and customizable with your favorite vegetables and meats, these bite-sized treats are easy to make and satisfying to eat.

Nine small, round egg muffins with a bright yellow color are arranged on a crinkled piece of parchment paper resting on a wooden board. Each muffin shows bits of reddish-brown ham and melted orange cheddar cheese, with a slightly browned top and sprinkled with finely chopped green herbs. The muffins have a soft and fluffy texture with visible small chunks inside. The background has a white marbled texture, and to the upper left, there is a white container and a small white bowl with coarse salt, while the upper right corner has a beige and white checkered cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 eggs
1/2 cup milk or cream
1 cup shredded cheddar cheese
1/2 cup chopped vegetables of your choice (bell peppers, tomatoes, onions recommended)
1/2 cup cooked crumbled bacon or sausage (optional)
1/2 cup chopped turkey (optional)
Salt and pepper to taste
Non-stick cooking spray

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Generously spray a muffin tin with non-stick cooking spray to prevent sticking.
Step 3: Chop the vegetables and pre-cook and crumble bacon or sausage if using. Also chop the turkey if adding.
Step 4: In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper until fully combined and slightly frothy, like scrambled eggs.
Step 5: Place a handful of chopped vegetables, meat, and a bit of cheese into each muffin cup.
Step 6: Carefully pour or spoon the egg mixture into the muffin cups, filling about 3/4 full.
Step 7: Use a fork to gently stir each muffin cup, mixing the ingredients evenly into the egg mixture.
Step 8: Bake for 12-18 minutes, until the egg bites are set in the center and slightly golden on top.
Step 9: Let cool a few minutes, then use a butter knife or spatula to loosen and remove the egg bites from the tin.
Step 10: Serve warm and enjoy. Store leftovers in the refrigerator or freezer.

Tips & Variations

For extra fluffiness, separate the egg whites and yolks, beat the whites until stiff peaks form, and gently fold them back in before baking.
Try different cheeses such as mozzarella or feta for varied flavors.
Add herbs like chives, parsley, or basil for freshness.
Use dairy-free milk and cheese alternatives to make this recipe vegan-friendly with tofu or chickpea flour as an egg substitute.
Mix in cooked spinach or mushrooms for added nutrition.

Storage

Store leftover egg bites in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a sealed container or freezer bag for up to 2 months. Reheat in the microwave for about 10 seconds until warmed through before serving.

How to Serve

Three round egg muffins with a golden-yellow top mixed with small pieces of red and brown bits, likely ham or bacon, sprinkled with green herbs, sitting on a white plate with scalloped edges. On the right side of the plate is a small pile of fresh berries, including red raspberries and dark blue blueberries, topped with a small green mint leaf. The plate is set on a white marbled surface. In the background, a drink in a glass and a silver fork can be seen. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make egg bites without dairy?

Yes, you can substitute milk or cream with plant-based milk like almond or oat milk, and use dairy-free cheese alternatives. Keep in mind the texture may vary slightly.

How do I prevent egg bites from sticking to the muffin tin?

Generously spray the muffin tin with non-stick cooking spray before adding the ingredients. You can also use silicone muffin cups or line the tin with parchment paper for easier removal.