Easy Customizable Egg Bites Recipes
Fluffy, protein-packed egg bites baked in a muffin pan and easy to customize with your favorite mix-ins. Perfect for meal prep breakfasts, snacks, or a grab-and-go option.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 8 large eggs
- 0.5 cup whole milk
- 0.75 cup shredded sharp cheddar cheese
- 0.5 cup red bell pepper, finely diced
- 0.5 cup baby spinach, chopped
- 0.25 cup green onions, thinly sliced
- 0.5 teaspoon kosher salt adjust to taste
- 0.25 teaspoon freshly ground black pepper
- 0.5 cup cooked bacon, chopped optional
- 1 tablespoon neutral oil for greasing the pan
Instructions
Preparation Steps
- Preheat oven to 325°F. Lightly grease a 12-cup muffin tin with neutral oil or use silicone liners.
- In a large bowl, whisk the eggs, milk, salt, and pepper until very smooth and slightly frothy.
- Stir in the cheddar, bell pepper, spinach, and green onions. If using bacon, fold it in now or sprinkle some into each cup.
- Divide the mixture evenly among the 12 muffin cups, filling each about 0.75 full.
- Bake for 18 to 22 minutes, until the centers are just set and no longer glossy. Do not overbake to keep them tender.
- Cool in the pan for 5 minutes, then run a thin knife around the edges and lift out. Serve warm.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat in the microwave until warm.
Notes
Customize with cooked sausage, ham, or swap cheddar for pepper jack or feta. Add mushrooms, broccoli, or tomatoes (pat very dry). For dairy-free, use unsweetened almond milk and skip the cheese. For extra silky texture, blend the egg mixture for 20 seconds before baking.