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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.
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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.