Egg Bites

Egg bites are fluffy, protein-packed, and incredibly versatile. I love how they’re baked to tender perfection and can be customized with endless mix-ins like cheese, veggies, or meats. They’re perfect for meal prep, quick breakfasts, or healthy snacks.

Why You’ll Love This Recipe

I enjoy making egg bites because they’re simple, delicious, and convenient. I like that I can bake a batch once and have breakfast ready for days. They’re also easy to adapt with different flavors, which keeps them interesting. Whether I want something cheesy, veggie-loaded, or protein-heavy, egg bites fit the bill.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• eggs

• milk or cream

• shredded cheese (cheddar, mozzarella, or your favorite)

• chopped vegetables (such as bell peppers, spinach, or mushrooms)

• salt and black pepper

Directions

1. I preheat my oven to 350°F (175°C) and grease a muffin tin or line it with silicone cups.

2. In a bowl, I whisk together eggs, milk or cream, salt, and pepper until smooth.

3. I stir in shredded cheese, vegetables, and cooked meat if I’m using any.

4. I pour the mixture evenly into the muffin cups, filling each about three-quarters full.

5. I bake for 18–20 minutes, or until the eggs are set and slightly golden on top.

6. I let them cool for a few minutes before removing them from the tin and serving.

Servings and timing

This recipe makes about 12 egg bites. It takes around 10 minutes to prepare and 20 minutes to bake, so in about 30 minutes, I have a wholesome breakfast or snack ready.

Variations

Sometimes I use feta cheese and sun-dried tomatoes for a Mediterranean version. I also like to add jalapeños and pepper jack cheese for a spicier option. For a lighter version, I replace some of the whole eggs with egg whites.

storage/reheating

I store leftover egg bites in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave them for 30–45 seconds until warm. I can also freeze them for up to 2 months, thaw overnight in the fridge, and reheat in the microwave or oven.

FAQs

Can I make egg bites without a muffin tin?

Yes, I sometimes bake them in a square baking dish and cut them into pieces, or I use silicone molds for smaller bites.

How do I keep egg bites from sticking?

I grease the muffin tin well or use silicone liners, which make them pop out easily.

Can I use just egg whites?

Yes, I replace the whole eggs with liquid egg whites for a lower-fat, high-protein version.

Why do my egg bites deflate after baking?

They may puff up in the oven but settle as they cool. To keep them fluffier, I avoid overbaking and let them rest a few minutes before removing from the tin.

Can I make Starbucks-style sous vide egg bites at home?

I don’t use a sous vide machine, but I bake them in a water bath by placing the muffin tin in a larger pan filled with hot water. This makes them extra creamy, similar to the coffee shop version.

Conclusion

I find egg bites to be one of the most practical and tasty breakfast recipes I can make. They’re customizable, easy to store, and perfect for busy mornings. Whether I enjoy them fresh out of the oven or reheat them during the week, they always make breakfast stress-free and delicious.

Egg Bites

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These egg bites are fluffy, protein-rich, and easily customizable with your favorite cheeses, veggies, and meats. Perfect for meal prep, they’re a quick and healthy breakfast or snack option.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 egg bites
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

• 8 large eggs
• 1/4 cup milk or cream
• 1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
• 1/2 cup chopped vegetables (e.g., bell peppers, spinach, mushrooms)
• Salt and black pepper, to taste

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin or use silicone liners.
2. In a bowl, whisk together eggs, milk or cream, salt, and pepper until well combined.
3. Stir in shredded cheese and chopped vegetables (and cooked meat, if using).
4. Pour the mixture evenly into muffin cups, filling each about 3/4 full.
5. Bake for 18–20 minutes, or until eggs are set and tops are slightly golden.
6. Let cool for a few minutes before removing from the muffin tin. Serve warm or store for later.

Notes

• Use feta and sun-dried tomatoes for a Mediterranean twist.
• Add jalapeños and pepper jack for a spicier bite.
• Replace some eggs with egg whites for a lighter version.
• Bake in a water bath for extra creamy, sous vide-style texture.
• Freeze for up to 2 months; reheat in microwave or oven after thawing.

Nutrition

• Serving Size: 1 egg bite
• Calories: 90
• Sugar: 1g
• Sodium: 140mg
• Fat: 6g
• Saturated Fat: 2.5g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 140mg