These egg bites are equally welcome when you need a quick healthy breakfast on the way out the door or at a leisurely brunch. They can be customized with your favorite fillings and baked in full-size or mini muffin pans.
Adapted from Mandy & Rebecca Wolfe | More Mandy’s | Appetite by Random House, 2022
It’s so hard to find a breakfast that’s easily portable, not loaded with carbs and sugar, and ready in seconds (if you just reheat it). And so, voilà: Les Mini Egg Bites. You’re baking muffin tins of these brekkie bombs, so you’ll have lots to store in your fridge or freezer for the future when the mood strikes!
The fun thing about these is that you can customize them to your liking—keeping them veggie (which these are) and mixing them up with different vegetables, or adding meat if you like. And they’re great even if you’re dairy-free—omit the cream and cheese and they’ll be a little less fluffy but still taste delicious!–Mandy & Rebecca Wolfe
Why our testers loved this
Our testers were delighted that these were “so easy and so tasty” and stored well. Sasha P. even proclaimed them to be better than the popular coffee shop variety.
Jenny H. joined in with her comment, “Easy, fun, and abundant, this recipe for mini egg bites is a solid winner, especially for anyone short on time and wanting to have a nutritious, non-sugary breakfast option.“
Notes on ingredients
- Veggies–You can change up the vegetables to whatever you prefer or whatever you have on hand. Fresh tomatoes, chopped broccolini, shredded zucchini, or greens are all great choices.
- Heavy cream–The cream lends richness to these breakfast bites, but you could substitute half and half or leave out the cream for a lighter option.
- Cheddar cheese–Substitute your favorite cheese here, if you prefer. Monterey or pepper Jack, or mozzarella would be good choices. Don’t use pre-shredded cheese as it doesn’t melt well.
- Sun-dried tomatoes–Our testers had the best results using oil-packed tomatoes. You could substitute the dry variety, but consider soaking them briefly in hot water before using them so that they are a bit more pliable.
How to make this recipe
- Preheat the oven to 400°F. Coat your muffin pan with cooking spray.
- Sauté the onions and mushrooms in oil. Cook the vegetables until tender and golden.
- Make the egg cup filling. Whisk the eggs, cream, cheese, sun-dried tomatoes, basil, and sautéed vegetables together. Season with salt and pepper.
- Bake the egg bites. Pour the egg filling into the muffin wells, filling each about 3/4 full. Bake until golden brown on top and the egg filling begins to pull away from the side of the muffin pan.
- Cool slightly. Pop the egg bites out of the muffin pan and serve warm or at room temperature.
Recipe FAQs
How should I serve these?
For a low-carb meal, serve these tasty egg bites alongside some crispy bacon or sausage. Alternatively, you could stuff them inside a homemade bagel or English muffin. Our testers also enjoyed these drizzled with a little hot sauce.
Can I use different fillings?
Definitely. Feel free to use fresh tomatoes, chopped broccolini, spinach or kale, or even some shredded zucchini in place of the recommended vegetables. You could also stir in cooked crumbled sausage or bacon before baking the egg bites.
Can I make these in advance?
Yes, in fact, our testers found that they enjoyed these even more the day after baking. Make the egg bites, cool to room temperature, then store in an airtight container for up to 5 days. Rewarm in the microwave or in a warm oven, or serve them at room temperature.
Can you freeze egg bites?
Yes. Let them cool to room temperature, then freeze in a single layer on a baking sheet and stash in an airtight container or resealable bag for up to 2 months. Thaw in the refrigerator overnight before warming and serving.
Helpful tips
- Coat your muffin tin very well with cooking spray or oil before filling it with the egg mixture.
- Don’t overbake or the eggs may become tough and rubbery. You want the egg filling to be just set.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Warm leftover egg bites in the microwave for 15 to 30 seconds. They’re also great served at room temperature.
- This egg bites recipe is suitable for gluten-free diets.
More great baked egg recipes
☞ If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Egg Bites
These easy egg bites are packed with vegetables and are a perfect grab-and-go healthy vegetarian breakfast option for busy mornings.
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Preheat the oven to 400°F (205°C). Coat a standard or two mini muffin pans well with cooking spray.
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In a nonstick skillet over medium heat, combine the onion, mushrooms, and olive oil, and cook until soft, 4 to 6 minutes. Remove from the heat and let cool.
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Crack the eggs into a large bowl and whisk thoroughly. Add the cream, cheddar, sun-dried tomatoes, basil, and the onion and mushroom mixture, and mix well to combine. Season with salt and pepper.
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Fill each cavity in the muffin pans about three-quarters full with the egg mixture. Bake until the eggs start to pull away from the sides of the molds and the tops look golden brown and caramelized, 11 to 13 minutes for mini muffin pans, and about 15 minutes for a regular muffin pan.
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Remove from the oven and allow to cool slightly before devouring.
- Storage–Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Reheating–Warm leftover egg bites in the microwave for 15 to 30 seconds. They’re also great served at room temperature.
- Switch up your filling–Substitute other vegetables such as shredded zucchini, chopped greens, or chopped broccolini, or add in cooked crumbled sausage or bacon.
- Dietary–This recipe is suitable for gluten-free diets.
Serving: 1large egg biteCalories: 156kcal (8%)Carbohydrates: 2g (1%)Protein: 8g (16%)Fat: 13g (20%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 202mg (67%)Sodium: 113mg (5%)Potassium: 165mg (5%)Fiber: 0.4g (2%)Sugar: 1g (1%)Vitamin A: 502IU (10%)Vitamin C: 4mg (5%)Calcium: 71mg (7%)Iron: 1mg (6%)
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