Ingredients
12 large eggs
1/4 cup milk or cream (half-and-half works great)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
1/2 cup cooked and diced vegetables (spinach, bell peppers, mushrooms, onions – pre-sautéed if needed)
Optional: 1/4 cup cooked crumbled bacon or diced ham
Instructions
Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with silicone muffin liners.
Step 2: In a large bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined and slightly frothy.
Step 3: Stir in the shredded cheese, diced vegetables, and any optional cooked meats you're using.
Step 4: Carefully pour the egg mixture into the prepared muffin cups, filling each about three-quarters full.
Step 5: Bake for 20-25 minutes, or until the egg bites are set, puffy, and lightly golden brown. A toothpick inserted into the center should come out clean.
Step 6: Remove the muffin tin from the oven and let the egg bites cool for a few minutes before carefully removing them. Serve warm or allow to cool completely for meal prep.
Notes
Egg bites can be stored in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave for 30-60 seconds, or in a toaster oven for a slightly crispier texture. They can also be frozen for up to 1-2 months; thaw overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 90 kcal
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 150mg