- Calories:750 kcal
- Protein:49 g
- Carbohydrates:500 mg
- Sugar:300 mg
- Salt:51 g
- Energy:3135 kJ
- Fat:43 g
These protein-packed little egg bites are an excellent way to ensure everyone has a decent breakfast. They are effortless to prepare and bake, and you don’t need a sous vide appliance or Instant Pot. When you bake them in the oven, you avoid the wait for a tub of water to heat or pressure to build in a pressure cooker.
Use the time while the oven preheats to prep your veggies and other mix-ins, or chop and refrigerate the vegetables the night before. With a bit of advance prep, all you’ll have to do is mix the ingredients, fill the muffin tin or egg mold, and bake!
This version contains a variety of tender, raw vegetables, but egg bites are easily modified to include your family’s favorite ingredients. Keep them meatless with raw tender vegetables, or add some cooked crumbled bacon, sautéed diced ham or sausage. Sautéed mushrooms are another excellent choice. Enjoy egg bites for breakfast or lunch, or serve them as a brunch dish.
Never Lose a Recipe Again!
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Gather Ingredients
Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.
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Prepare Muffin Tin
Spray a 12-well muffin tin with cooking spray.
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Mix Ingredients
In a large bowl, whisk the eggs with the shredded cheese, half-and-half, salt, pepper, and nutmeg, if using, until combined.
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Add Vegetables
Add the diced tomatoes, spinach, and green onions; stir to combine.
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Fill Muffin Cups
Divide the mixture evenly among the muffin cups, about 1/4 cup in each cup.
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Bake Muffin Bites
Bake until they are set, puffed, and light golden, 15 to 18 minutes (they will deflate once removed from the oven).
Recipe Variations
- Quiche Lorraine-Style Egg Bites: Omit the tomatoes and spinach. Replace the cheddar with 3/4 cup of finely shredded Gruyére cheese and 1/4 cup of Parmesan cheese and add 1/2 cup of cooked diced bacon (about 6 to 8 strips of bacon), 1/3 cup of sliced green onions, and a dash of nutmeg.
- Broccoli-Ham Egg Bites: Replace the tomatoes, spinach, and green onions with 1/2 cup of cooked diced ham and 1 1/2 cups of chopped broccoli that has been steamed until tender and cooled.
How to Store and Freeze
- Refrigerate cooled egg bites in a covered container within 2 hours and consume within 4 days.
- To freeze any remaining egg bites, arrange them on a baking sheet and freeze until solid, about 1 to 2 hours. Transfer the frozen egg bites to a zip-close freezer bag and freeze for up to 2 months. Thaw the egg bites in the refrigerator overnight.
- Reheat in the microwave for 20 to 30 seconds, or in a baking dish in a preheated 350 F oven or toaster oven for about 10 minutes.
Why are my egg bites rubbery?
Eggs become tough and rubbery when overcooked. Bake just until cooked through and set and reheat just until warm to keep them tender.
