Make fluffy, high-protein egg bites in your muffin tin for a perfect grab-and-go breakfast. These are freezer-friendly and great for meal prep.
Author:purejoyalex
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:12 egg bites 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
6 large eggs
1/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup cooked chopped vegetables (e.g., spinach, bell peppers, onions)
1/2 cup cooked crumbled breakfast sausage or bacon (optional)
1/2 cup shredded cheese (e.g., cheddar, Monterey Jack)
Instructions
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone muffin liners.
In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
Stir in your chosen vegetables and cooked meat, if using.
Divide the mixture evenly among the prepared muffin cups, filling each about two-thirds full.
Sprinkle shredded cheese over the top of each egg bite.
Bake for 18-22 minutes, or until the egg bites are set and lightly golden. A toothpick inserted into the center should come out clean.
Let the egg bites cool in the muffin tin for a few minutes before removing them.
Notes
For steam-cooked egg bites, place the muffin tin in a larger baking pan and add about 1 inch of hot water to the larger pan. Bake at 350°F (175°C) for 20-25 minutes, or until set. This method helps prevent a rubbery texture.
To freeze, let the egg bites cool completely. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container for up to 1 month.
To reheat, microwave frozen egg bites for 60-90 seconds, or until heated through. You can also reheat them in a 300°F (150°C) oven for about 10-15 minutes.
These egg bites are a fantastic option for meal planning and can be customized with your favorite vegetables and proteins.