Egg Bite Recipe

Egg bite recipe testing started for me on a rushed Monday morning when I needed something easy and protein-packed to grab on my way out the door and I didn’t want another sugary breakfast bar or soggy sandwich so I took a chance on mixing eggs with leftover veggies and cheese then baked them in a muffin pan. To my surprise they turned out light and fluffy and I felt great all morning.

Since then I’ve made these dozens of times and they’ve never let me down. They’re the ultimate fridge-clean-out breakfast and I love how customizable they are depending on my mood or what I have on hand.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Eggs – The star of the recipe and the source of protein and structure.
• Milk – Helps make the egg mixture extra creamy and fluffy.
• Bell peppers – Add a pop of color and subtle sweetness.
• Spinach – Brings a fresh taste and extra nutrients.
• Shredded cheese – Melts into the eggs for savory flavor and gooey texture.
• Salt and pepper – Boost the overall flavor balance.
• Olive oil or butter – Prevents the egg bites from sticking to the pan.

Tools You’ll Need

• Muffin tin – Perfect for shaping the individual egg bites.
• Mixing bowl – To whisk together the egg mixture.
• Whisk or fork – For blending eggs and seasonings.
• Measuring cups/spoons – To portion out ingredients evenly.
• Oven – For baking the egg bites to golden perfection.

Instructions

Step 1:

I begin by preheating my oven to 350°F and lightly greasing a muffin tin with olive oil or butter.

Step 2:

In a large bowl I crack the eggs and whisk them with the milk until fully combined and slightly frothy.

Step 3:

I finely chop the bell peppers and spinach then stir them into the egg mixture along with shredded cheese salt and pepper.

Step 4:

Next I pour the mixture evenly into the muffin tin filling each cup about three-quarters full.

Step 5:

I bake the egg bites for 18 to 20 minutes until the centers are just set and the tops are lightly golden.

Step 6:

After letting them cool in the tin for a couple of minutes I use a butter knife to gently loosen the sides and pop them out.

Tips

You can swap in other vegetables like mushrooms onions or tomatoes or add cooked bacon or sausage for extra heartiness. I sometimes sprinkle a little extra cheese on top before baking for a cheesy crust. If I have silicone muffin cups I use those because they make cleanup even easier.

Ways to Serve

With toast or an English muffin for a balanced breakfast

Packed in a lunchbox with fruit or veggies

Reheated as a quick protein-packed snack

Served cold for grab-and-go convenience

Topped with salsa or avocado for extra flavor

Frequently Asked Questions

Can I freeze Egg Bite Recipe batches?

Yes they freeze beautifully just cool them first then store in a freezer bag and reheat in the microwave.

Can I make them dairy-free?

Absolutely swap milk with a non-dairy option and skip the cheese or use a dairy-free brand.

How long do egg bites last in the fridge?

They’ll stay fresh for up to 4 days in an airtight container so they’re great for meal prep.

See You in the Kitchen

I hope you give this egg bite recipe a try! It’s one of my favorite ways to stay fueled and flexible with breakfast. Let me know how yours turn out or what fillings you love to add!

Happy Cooking!

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