Description
Mini Egg Bites are a versatile and delicious baked breakfast treat, perfect for meal prepping or a quick snack. These savory bites combine fluffy eggs with colorful veggies, cheese, and optional fillings like ham or spinach, baked to golden perfection in a muffin tin for easy, single-serving portions.
Ingredients
Scale
Egg Mixture
- 10 large eggs
- ¼ cup shredded cheddar cheese
- 2 tablespoons milk
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Optional Fillings
- 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). Prepare a silicone muffin tin by greasing it or line a regular muffin tin with paper liners to prevent sticking.
- Whisk Eggs: In a large mixing bowl, vigorously whisk together the eggs, milk, salt, and pepper until the mixture is uniform and slightly frothy for a fluffy texture.
- Fill Muffin Cups: Pour the egg mixture to about one-third full in each muffin cup to create a base layer.
- Add Fillings: Add approximately one teaspoon of your chosen optional fillings—such as chopped spinach, green onion, bell peppers, diced ham, or tomato—to each muffin cup. Then, fill the cups to about two-thirds full with the remaining egg mixture.
- Top with Cheese: Sprinkle roughly one teaspoon of shredded cheddar cheese on top of the egg mixture in each muffin cup to add flavor and a golden finish.
- Bake: Place the muffin tin in the oven and bake for 30 to 40 minutes. Bake until the egg bites are fully set, firm to the touch, and the tops turn a light golden brown.
Notes
- Customize your mini egg bites by using your favorite vegetables, meats, or cheeses as fillings.
- For easy removal, silicone muffin tins are preferred, but paper liners can also work well.
- These egg bites can be refrigerated for up to 4 days and reheated for a quick breakfast or snack.
- Ensure the eggs are fully cooked by testing with a toothpick; it should come out clean when done.
- You can make these ahead and freeze them for up to 1 month; thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
