Egg bites are a delicious and nutritious breakfast option that’s perfect for busy mornings or meal prep. These bite-sized omelet-like treats are made with eggs, cheese, and a variety of add-ins like veggies, meats, or herbs. Whether you prefer them with bacon, spinach, or just a sprinkle of cheese, egg bites are incredibly versatile and packed with protein. With this simple recipe, you can make a batch ahead of time, store them in the fridge, and enjoy them throughout the week.
Equipment:
- Muffin tin or silicone egg bite mold
- Whisk or fork
- Measuring spoons and cups
- Skillet (for sautéing any fillings, if necessary)
- Oven or Instant Pot (for cooking)
Ingredients:
- 6 large eggs
- 1/4 cup milk or cream
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1/2 cup cooked bacon, crumbled (optional)
- 1/4 cup finely chopped spinach or kale (optional)
- 1/4 cup bell pepper, finely chopped (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1 tablespoon chopped fresh herbs (like parsley or chives) (optional)
Instructions:
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a muffin tin or use a silicone egg bite mold to ensure the egg bites don’t stick. - Prepare the Fillings:
If using vegetables or meats, sauté them in a small skillet until softened. For example, cook bacon until crispy, then crumble it, or sauté bell peppers and spinach until tender. Set aside. - Whisk the Eggs:
In a large bowl, whisk the eggs and milk (or cream) until fully combined. Season with salt, pepper, and any additional spices like garlic powder. - Mix in the Cheese and Fillings:
Stir in the shredded cheese and any cooked fillings (bacon, veggies, herbs) into the egg mixture. - Fill the Molds:
Pour the egg mixture evenly into the muffin tin or silicone egg bite mold. Leave a little room at the top as the eggs will rise slightly during cooking. - Bake the Egg Bites:
For a muffin tin, bake the egg bites for 15-20 minutes, or until the eggs are set and slightly golden on top. For an Instant Pot, place the silicone mold in a trivet with 1 cup of water at the bottom of the pot, cover with foil, and cook on high pressure for 8-10 minutes. - Cool and Serve:
Let the egg bites cool slightly before removing them from the tin or mold. Serve warm, or let them cool completely and store in the fridge for up to 4-5 days.
Presentation Ideas:
- Serve the egg bites on a platter with fresh fruit or a side of avocado for a balanced breakfast.
- Garnish with extra herbs or a sprinkle of hot sauce for a little extra flavor.
- Place the egg bites in a lunchbox for an easy, on-the-go snack or meal.
Tips:
- Customize your egg bites with your favorite fillings—sausage, mushrooms, tomatoes, or cheese varieties like feta or goat cheese work well.
- To make them even more filling, add a spoonful of cooked quinoa, rice, or shredded potato to the mix.
- If you prefer softer egg bites, use cream or half-and-half instead of milk for a richer texture.
- For a batch to last all week, store the egg bites in an airtight container in the fridge, or freeze them for up to 3 months. Simply reheat in the microwave for 30-60 seconds.
Egg bites are a fantastic, customizable breakfast or snack that you can enjoy on the go. Easy to make and full of flavor, they’re perfect for busy mornings, meal prepping, or feeding the whole family. Whether you prefer them loaded with cheese, veggies, or meats, this versatile recipe will quickly become a breakfast favorite.
Egg Bites Recipe
These egg bites are a perfect grab-and-go breakfast or snack. Made with eggs, cheese, and your favorite fillings, they’re easy to customize and great for meal prep.
Equipment
- Muffin tin or silicone egg bite mold
- Whisk or fork
- Measuring spoons and cups
- Skillet (for sautéing any fillings, if necessary)
- Oven or Instant Pot (for cooking)
Ingredients
- 6 large eggs
- 1/4 cup milk or cream
- 1 cup shredded cheese cheddar, mozzarella, or your choice
- 1/2 cup cooked bacon crumbled (optional)
- 1/4 cup finely chopped spinach or kale optional
- 1/4 cup bell pepper finely chopped (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder optional
- 1 tablespoon chopped fresh herbs like parsley or chives (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a muffin tin or use a silicone egg bite mold to ensure the egg bites don’t stick.
- Prepare the Fillings:
- If using vegetables or meats, sauté them in a small skillet until softened. For example, cook bacon until crispy, then crumble it, or sauté bell peppers and spinach until tender. Set aside.
- Whisk the Eggs:
- In a large bowl, whisk the eggs and milk (or cream) until fully combined. Season with salt, pepper, and any additional spices like garlic powder.
- Mix in the Cheese and Fillings:
- Stir in the shredded cheese and any cooked fillings (bacon, veggies, herbs) into the egg mixture.
- Fill the Molds:
- Pour the egg mixture evenly into the muffin tin or silicone egg bite mold. Leave a little room at the top as the eggs will rise slightly during cooking.
- Bake the Egg Bites:
- For a muffin tin, bake the egg bites for 15-20 minutes, or until the eggs are set and slightly golden on top. For an Instant Pot, place the silicone mold in a trivet with 1 cup of water at the bottom of the pot, cover with foil, and cook on high pressure for 8-10 minutes.
- Cool and Serve:
- Let the egg bites cool slightly before removing them from the tin or mold. Serve warm, or let them cool completely and store in the fridge for up to 4-5 days.
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