Description
These Mini Egg Bites are a versatile, protein-packed breakfast or snack option, perfect for meal prep. Made with eggs, a hint of cheddar cheese, and customizable fillings like spinach, peppers, ham, and green onions, they’re baked to golden perfection in a muffin tin, creating fluffy, flavorful bites that are easy to grab and go.
Ingredients
Scale
Egg Mixture
- 10 large eggs
- ¼ cup shredded cheddar cheese
- 2 tablespoons milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional Fillings (use your favorites)
- Spinach, chopped
- Green onion, sliced
- Green bell pepper, seeded and chopped
- Red bell pepper, seeded and chopped
- Ham, diced
- Tomato, diced
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a silicone muffin tin or line a regular muffin tin with paper liners to prevent sticking.
- Whisk Eggs: In a large bowl, whisk together the 10 large eggs, 2 tablespoons of milk, ¼ teaspoon salt, and ¼ teaspoon black pepper until the mixture is smooth and fully combined.
- Fill Muffin Cups: Pour the egg mixture into each muffin cup, filling about one-third full to leave room for the fillings and additional egg mixture.
- Add Fillings: Add approximately 1 teaspoon of your chosen optional fillings—such as chopped spinach, sliced green onions, diced green or red bell peppers, ham, or tomatoes—into each muffin cup. Then, pour more egg mixture into each cup to fill about two-thirds full.
- Top with Cheese: Sprinkle about 1 teaspoon of shredded cheddar cheese on top of each filled muffin cup for a delicious cheesy crust.
- Bake: Place the muffin tin in the preheated oven and bake for 30-40 minutes, or until the egg bites have set completely and the tops are lightly golden brown. A toothpick inserted into the center should come out clean.
- Cool and Serve: Allow the mini egg bites to cool slightly before removing them from the muffin tin. Serve warm or store for later.
Notes
- You can customize these egg bites with any combination of fillings you like; vegetables, meats, and cheeses all work well.
- For an even creamier texture, consider adding a bit of cream cheese or using half-and-half instead of milk.
- Make sure to not overfill the muffin cups so the bites bake evenly and don’t overflow.
- These mini egg bites store well in the refrigerator for up to 4 days and can be reheated in the microwave for a quick protein boost.
- For a low-carb, gluten-free breakfast, this recipe is an excellent choice.
