Muffin Tin Egg Bites (2024)

• Easy and quick - These breakfast egg bites cook perfectly and quickly in the oven with minimal fuss.
• Pre-portioned - I teach you how to bake eggs in a non-stick muffin tin, so they are already separated into 12 individual portions for you.
• Customizable - For the best egg bites, you can switch them up every time – meat, cheese, veggies, seasoning... whatever is your favorite!
• Protein-rich breakfast - Eggs are a protein-packed and healthy base, which will give you plenty of energy and keep you fuller for longer. This kuku sabzi, an herb-packed fritatta is another winner.
• Take them on the go - Breakfast egg bites are perfect for a to-go breakfast when you need to grab something quick for work or school.
• Perfect for freezing - Freeze and eat them for breakfast a few days later. Simply wrap them in a damp paper towel and reheat them in the microwave for 50 seconds, then 10 seconds at a time until heated. You'll also love these protein-rich freezer breakfast burritos.
• Cost-effective - No more expensive Starbucks egg bites, you can make a delicious copycat right at home for much less.

• Eggs - I use whole eggs, but you could make these with egg whites if you like.
• Broccoli – Swap with other cruciferous veggies you love, like cauliflower or kale.
• Bell pepper – Any color bell pepper will taste great in this recipe, but I prefer red for its sweetness.
• Pepper jack cheese – Swap in your favorite shredded cheese, like cheddar, swiss, or mozzarella.
• Cottage cheese – I use full-fat cottage cheese, but this recipe also works with non-fat. If you don't want to use cottage cheese, you could use ricotta in its place.
• Red onion – Slightly milder than yellow onion. You can substitute with scallions, shallots, or even regular white or yellow onion and just use less of them.
• Turkey or vegan bacon –Add any cooked meat you like, vegan o
• Oil - Use any flavorless or olive oil like canola, avocado, or sunflower seed.r not. This recipe also works if you leave the meat out completely.

• Start by pre-heating your oven to 350F. While your oven is heating up, you need to heat the oil in a medium pan.
• Cook the broccoli, onion, bell pepper, and turkey bacon until all the veggies and bacon have slightly softened and are aromatic. This should take about 5 minutes. When ready, set these aside.

• Next, in a blender or food processor, add the eggs, cottage cheese, salt, and pepper. Blend or food process the mixture until smooth.

• Coat a standard muffin tin (12 cup spaces) with cooking spray. Divide the veggie and bacon mixture equally between each muffin cup. Do not press them down, because you need to leave space in between so that the egg mixture can fill up the gaps.

• Next, divide the egg mixture and pour it evenly into the 12 cups over the top of the veggies and the bacon. Sprinkle your cheese evenly over each cup, as shown.

• Place in the oven and cook for around 20-25 minutes until the eggs are set.

• Remove from the oven and cool the egg cups for about 2-3 minutes. To release the egg cups from the tin, lightly run a knife along the edge of each cup to ease them out. Eat now or freeze and store to enjoy later!

• Freezer Breakfast Burritos
• The Ultimate Avocado Toast with Egg
• Persimmon Pancakes
• Tomatillo Shakshuka

Print Recipe Save

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Kosher

Author: Candice

Equipment

• ▢

  Muffin Tin

Ingredients

Instructions

Notes