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Egg Bites

Fluffy, customizable bite-sized egg bites perfect for a protein-packed breakfast or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 bites
Course: Breakfast
Cuisine: American
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 large eggs
  • 1/2 cup milk
  • 1 cup shredded cheese cheddar, mozzarella, or your favorite
  • 1/2 cup diced vegetables spinach, bell peppers, or mushrooms
  • Salt and pepper to taste
  • Optional: cooked bacon or sausage for added flavor

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Silicone egg bite mold or muffin tin
  • Oven

Method
 

  1. Preheat the oven to 325°F (160°C).
  2. In a mixing bowl, whisk together 6 large eggs and 1/2 cup milk until well combined.
  3. Stir in 1 cup shredded cheese, salt, and pepper.
  4. Fold in 1/2 cup diced vegetables and optional cooked bacon or sausage.
  5. Grease a silicone egg bite mold or muffin tin with oil to prevent sticking.
  6. Pour the egg mixture into the molds, filling each about 3/4 full.
  7. Bake in the preheated oven for 25 minutes, until tops are set and slightly golden.
  8. Let the egg bites cool for a few minutes before gently removing from the mold.
  9. Serve warm or store in an airtight container in the refrigerator or freezer.

Notes

Store egg bites in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months; reheat before serving.