These Mini Egg Bites are a protein-packed and customizable breakfast or snack option. They’re similar to the popular Starbucks egg bites, but with a variety of fillings to suit your taste. This recipe is easy to make, perfect for meal prep, and a great way to use up leftover ingredients.
Why You’ll Love This Recipe
- Versatile and Flavorful: These egg bites are incredibly versatile, allowing you to use your favorite vegetables, cheeses, and meats as fillings.
- Easy to Make: With simple ingredients and straightforward instructions, these egg bites are a breeze to prepare.
- Perfect for Meal Prep: Make a batch ahead of time and store them in the refrigerator for a quick and healthy breakfast or snack throughout the week.
Ingredients
Here’s what you’ll need to make these delicious Mini Egg Bites:
- Eggs: Large, for a creamy and fluffy texture.
- Cheddar cheese: Shredded, adds cheesy flavor and a bit of stretch.
- Milk: Adds moisture and helps create a smooth texture.
- Salt and pepper: To taste.
Filling Options:
- Spinach: Chopped, adds nutrients and a vibrant green color.
- Green onions: Sliced, adds a mild onion flavor and a pop of color.
- Green bell pepper and red bell pepper: Seeded and chopped, adds color, crunch, and sweetness.
- Ham: Diced, adds a salty and savory flavor.
- Tomato: Diced, adds juicy sweetness and acidity.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Mini Egg Bites
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Grease a silicone muffin tin with cooking spray or line a regular muffin tin with paper liners.
Step 2: Whisk the Eggs
In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Step 3: Fill the Muffin Cups
Fill each muffin cup about ⅓ full with the egg mixture. Then, add your desired fillings to each cup, using about 1 teaspoon of each filling per cup. Fill the cups up to about ⅔ full with the remaining egg mixture. Top each egg bite with 1 teaspoon of shredded cheddar cheese.
Step 4: Bake and Cool
Bake the egg bites for 30-40 minutes, or until the tops are lightly golden brown and the eggs are set. Remove from the oven and let them cool completely in the muffin tin before gently popping them out.
Pro Tips for Making the Recipe
- Use a silicone muffin tin: A silicone muffin tin will make it easier to remove the egg bites without breaking them. If you don’t have a silicone tin, you can use a regular muffin tin lined with paper liners.
- Don’t overfill the muffin cups: Overfilling the cups will cause the egg bites to overflow during baking.
- Let them cool completely: Cooling the egg bites completely in the pan will make them easier to remove and prevent them from breaking.
How to Serve Mini Egg Bites
- Breakfast or Brunch: These egg bites are a perfect addition to any breakfast or brunch spread.
- Snack: Enjoy them as a quick and satisfying snack on the go.
- Meal Prep: Make a batch of these egg bites ahead of time and store them in the refrigerator for a grab-and-go breakfast or snack throughout the week.
Make Ahead and Storage
Storing Leftovers
Store leftover egg bites in an airtight container in the refrigerator for up to 4 days.
Reheating
Reheat gently in the microwave or oven until warmed through.
FAQs
Can I use different fillings?
Absolutely! Get creative with your add-ins. Try adding different cheeses, vegetables, herbs, or spices to the egg mixture.
Can I make these egg bites ahead of time?
Yes, you can bake them ahead of time and store them in the refrigerator for up to 4 days.
How can I freeze these egg bites?
Let the egg bites cool completely, then wrap them individually in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
There you have it! A healthy, delicious, and easy-to-make recipe for Mini Egg Bites that’s perfect for any time of day. Enjoy!
Print
Mini Egg Bites Recipe
- Prep Time: 12 minutes
- Cook Time: 40 minutes
- Total Time: 52 minutes
- Yield: 12 egg bites 1x
- Category: Breakfast
- Method: Baking
Description
These Mini Egg Bites are a healthy and delicious breakfast or snack option. They’re packed with protein and vegetables, and they’re easy to customize with your favorite ingredients.
Ingredients
- 10 large eggs
- 1/4 cup shredded cheddar cheese
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/4 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 oven to 375°F (190°C). Grease a silicone muffin tin or line a regular muffin tin with paper liners.
- Whisk Eggs: In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Fill Muffin Cups: Fill each muffin cup about ⅓ full with the egg mixture.
- Add Fillings: Add about 1 teaspoon of each desired filling to each muffin cup. Fill the cups to about ⅔ full with the remaining egg mixture.
- Top with Cheese: Sprinkle each egg bite with about 1 teaspoon of shredded cheddar cheese.
- Bake: Bake for 30-40 minutes, or until the egg bites are set and the tops are lightly golden brown.
Notes
- Muffin Tin: Silicone muffin tins are recommended as they prevent sticking. If using a regular muffin tin, grease it well or use paper liners.
- Fillings: Get creative with the fillings! Use any combination of vegetables, meats, or cheeses that you like.
- Make Ahead: These egg bites are perfect for meal prep. Bake them ahead of time and store them in the refrigerator for up to 4 days. Reheat in the microwave or oven when ready to eat.
- Freezing: You can also freeze the egg bites for longer storage. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 egg bite
- Calories: 700kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 100mg
