You are going to love these amazing Egg Bites, they are perfect for that HANGRY o’clock, or just a grab and go breakfast. This recipe is freezer friendly and a simple reheat whenever you need a quick snack or breakfast.
Easy Egg Bites are simply little frittatas if you will. They have veggies, cheese, and meat if you like. Whatever you like in your eggs you can pretty much throw in egg bites. I used baby greens, tomatoes, bacon, and cheddar cheese. This is one of my favorite combos!
The idea is not to overload your muffin slots with too much, you don’t want these tasting like a salad, ha. Each muffin cup should have a feel-good amount of fillings to still taste like an egg bite.
Can you freeze Egg Bites
Absolutely! Cook them as directed, let them fully cool and transfer them to a flat surface tray like a cookie sheet or cutting board. Place them in the freezer for 1 hour then transfer them to a freezer-friendly container.
To Reheat
You can pop these in the microwave and reheat 1-2 mins from frozen, or 30 seconds from the refrigerator. These also reheat great int he oven or toaster oven.
Recipe Variations
You can add in or omit anything you want, recipe time should remain the same. If you will be using potatoes they will need to be cooked first. You can easily make this vegetarian friendly or dairy-free.
Love easy and delicious breakfasts, also tryChia Pudding and Oats Breakfast Bowl,Healthy Waffles with Strawberry Topping,Spinach, Mushroom, and Feta Quiche, andKale, Broccoli, and Cheddar Quiche.
Yield: 12 egg bites
EASY EGG BITES (MUFFIN TIN RECIPE)
You are going to love these amazing Egg bites, they are perfect for that HANGRY o'clock, or just a grab and go breakfast. This recipe is freezer friendly and a simple reheat whenever you need a quick snack or breakfast.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Ingredients
- 1/2 cup baby greens, chopped ( baby spinach works great)
- 1 small tomato, diced and seeded
- 4 strips bacon, cooked and crumbled
- 1/4 cup shredded cheddar cheese
- 7 large eggs
- 1/4 cup milk ( if using almond use unsweetened)
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Spray muffin tin generously with nonstick spray.
- In a medium bowl mix eggs, milk, salt, and pepper to taste.
- To each muffin slot, add about 1 tbsp of greens, tomatoes, bacon, and a sprinkle of cheese.
- Pour over egg mixture to each slot leaving little room at the top.
- Bake egg bites for 20 minutes. If the top is not fully cooked return to the oven cooking in 3-minute increments. Enjoy!
Nutrition Information:
Yield:
12Serving Size:
1
Amount Per Serving:Calories: 76Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 115mgSodium: 150mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 6g
Yield: 12 egg bites
EASY EGG BITES (MUFFIN TIN RECIPE)
You are going to love these amazing Egg bites, they are perfect for that HANGRY o'clock, or just a grab and go breakfast. This recipe is freezer friendly and a simple reheat whenever you need a quick snack or breakfast.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Ingredients
- 1/2 cup baby greens, chopped ( baby spinach works great)
- 1 small tomato, diced and seeded
- 4 strips bacon, cooked and crumbled
- 1/4 cup shredded cheddar cheese
- 7 large eggs
- 1/4 cup milk ( if using almond use unsweetened)
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- Spray muffin tin generously with nonstick spray.
- In a medium bowl mix eggs, milk, salt, and pepper to taste.
- To each muffin slot, add about 1 tbsp of greens, tomatoes, bacon, and a sprinkle of cheese.
- Pour over egg mixture to each slot leaving little room at the top.
- Bake egg bites for 20 minutes. If the top is not fully cooked return to the oven cooking in 3-minute increments. Enjoy!
Nutrition Information:
Yield:
12Serving Size:
1
Amount Per Serving:Calories: 76Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 115mgSodium: 150mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 6g
Breakfast Kids Low Carb Main Dish Meatless Snacks Vegetarian
by Kaylen Carrera on May 18, 2020 (updated Apr 21, 2023)
123 comments Leave a comment »
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123 comments on “Easy Egg Bites ( Muffin Tin Recipe)”
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Catherine — Reply
instead of muffin tins,I pour all the mixture into a greased baking dish and bake at the same temp. _ after baking cut into squares _ can be frozen
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Paula Meredith — Reply
I like this idea as well!!
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Nick — Reply
How long will they stay good just in the fridge?
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Kay — Reply
1 week! ✨
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Keomah — Reply
Unless you freeze them, they’ll last longer.
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Sarah — Reply
Great idea! Thanks!
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Lori Leader — Reply
I love this idea , I add a sprinkle of pancake mix to it and it gives it more form and a hint of sweetness
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Dawn — Reply
An this be made in mini muffin tin?
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Kay — Reply
Yes, it just will make more bite size pieces!
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Ruthy — Reply
Should the time in oven be less if in mini tin?
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Kay — Reply
I would go five minutes less!
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Hannah Anderson — Reply
Can I use heavy whipping cream instead of milk?
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Kay — Reply
Yes absolutely!!
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B — Reply
These were wonderful. Thanks so much!
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Kay — Reply
Absolutely! Glad you liked them!
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D — Reply
Can these be made in a microwave?
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Kay — Reply
Yes! 90 seconds should be good!
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Kayla — Reply
Could I use diced canned tomatoes or do I need to use fresh ingredients?
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Kay — Reply
Yes just drain out all the juice!
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Suzie — Reply
How long are they good if they are frozen?
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Lynne — Reply
How many will this make, full size and also mini?
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Jordan Orona — Reply
How many calories is one?
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Tina B — Reply
These look delicious. Do you happen to have the nutritional information?
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Erin — Reply
Do you have nutritional information for these?
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Alma — Reply
I accidentally forgot the milk. Do you think they will still be ok?
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Kay — Reply
No not at all, should be just fine!!
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Lisa — Reply
I used water instead of milk has anyone tried water. I have too many dairy intolerant people in my family.
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Jade — Reply
My household is also dairy-free, I haven’t made this recipe with water but I do use unsweetened Almond milk.
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Lou — Reply
I’ve used almond milk and they were really good
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Dave T — Reply
Using a silicone muffin pan made them super easy to unmold – you can just pop them right out onto a plate with very little cooking spray.
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Kay — Reply
Yes silicone muffin pans are total game chargers when it comes to clean up!! Love them!!
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Sherry Lefler — Reply
do you have to spray the silicone muffin pans?
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Paul — Reply
I didn’t and they came out completely clean.
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Cheri Jensen — Reply
Would very much appreciate knowing the nutritional data.
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Kay — Reply
No problem!! I just left a note on my desk will get it up tomorrow 🥰
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Rob — Reply
Hey there…Does this calculation from VeryWellFit.com help?…
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Nutrition Facts
Servings: 12
Amount per serving (1 Egg Bite)
Calories90
% Daily Value*
Total Fat 6.4g8%
Saturated Fat 2.3g12%
Cholesterol 118mg39%
Sodium 207mg9%
Total Carbohydrate 1g0%
Dietary Fiber 0.1g0%
Total Sugars 0.7g
Protein 6.9g
Vitamin D 11mcg53%
Calcium 42mg3%
Iron 1mg4%
Potassium 98mg2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by VeryWell-
Kay — Reply
Hey!! I ran it thru nutri fox and mine was slightly different it’s on the bottom of recipe card!!
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Heather Johnson — Reply
were you ever able to get the nutritional data?
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Kay — Reply
Hey Heather!! Sorry pregnancy brain about to have a baby in less than month!! Nutritional data is up! Made it for 1 muffin each.
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Kay —
Congratulations!!! I’m having my 4th any day now!!!! Hopefully tonight’😂😆
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Audrey Hollatz — Reply
Could I use cupcake wrappers with the egg bite mixture instead of the cooking spray?
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Kay — Reply
Yes!! I would spray the wrappers because it will stick if not! Silicone works best ✨
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Ashley — Reply
Hey Kay! Hope your childbirth went well!!!! ✨ Question for when you’re back: how do you freeze them? I don’t see it on the original post and thought I’d ask. I’ll comb through the comments again in case I missed it!!
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Kay — Reply
Thanks so much Ashley!!!!!! E writhing went great!!!! Yes you can freeze!!
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K — Reply
I tried using cupcake liners and they stuck horribly. If you do want to use liners I suggest parchment paper ones or like she said spray them very well with nonstick spray.
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Eliane — Reply
Thanks for the recipe! I fried some onion with mushrooms and mixed it in too — turned out really good!
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Kay — Reply
Your welcome!! I must try that!! Sounds incredible!!!
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Donna — Reply
Can this be made with egg whites instead of the whole egg? Any changes?
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Kay — Reply
Yes! I do this all the time! Egg whites tend to stick! So I would use cooking spray and silicone molds if you have any. Also egg amount double for egg whites.
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Lynsie — Reply
How many calories per serving? How many bites per serving?
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Ezra — Reply
Does the recipe come out the same if I use vegan egg substitute?
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Alex — Reply
I work a lot and always get Egg bites from Starbucks. This recipe is going to save me a ton of money! I always use cottage cheese instead of milk, makes then fluffier and the puff up like little soufflés! This is a wonderful base recipe to go off and add flavors you love, I’ll probably use honey goat cheese next time!
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Gloria — Reply
Excited to make these today. Would you be able to provide approximate calories per bite? Thanks!
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Mary vandenBerge — Reply
Do you think small chunks of avacado would also work?
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Kay — Reply
Yes! Sounds delicious too!
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Mary — Reply
Does anyone know how many points these are for weight watcher?
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Kay — Reply
Which WW plan ?
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Heather — Reply
This recipe was just what I was looking for! I’ve been totally addicted to some Egg Bites I found at Target, and wanted to recreate them myself. This recipe was the perfect starting point. Just added some cottage cheese, Monterey Jack, minced garlic and some onion salt, and put everything (except my “toppings” like spinach and red peppers) in the blender for a couple of minutes. Perfection! Thank you!
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Kay — Reply
Sounds amazing Heather!!!!! Ty!✨✨
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Kyla — Reply
If I use white mushrooms do I need to pre cook first or can they go in raw.
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Kay — Reply
If chopped very fine they should be fine thrown in raw.
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Elsie — Reply
Yum how much cottage cheese did you use and did the wetness change your cooking time?
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Janet Puddicombe — Reply
I have no idea what “baby greens” is.
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Kay — Reply
Baby spinach, baby kale ect.. there smaller and softer than a regular spinach or kale.
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Michelle Martinez — Reply
Just made them with what I had on hand: mushrooms, spinach, sausage, goat cheese
So good and they didn’t stick! Sticking was a problem the last time I made these. Thx -
Janine H. — Reply
Love the recipe but needed 8 extra large eggs, 1/3 cup milk. Also added peppers and hot sauce ;).
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Kay — Reply
Eggs can be tricky cause there all different sizes!! I will definitely note that!!! yes hot sauce always a necessity!!!😍😍😍😍
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Kimberly — Reply
Do I remove from muffin pan immediately or let them cool first.
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Kay — Reply
Let cool!
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Eddie-Boy — Reply
You make this so easy even an old, senile, crippled Vietnam vet can make them!
Thank you!
PS: Baby status? -
Chase — Reply
My kids love these with root beer instead of milk!!
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steve — Reply
say what???
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chelsi — Reply
Lol
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Chelsea — Reply
How long would you recommend for reheating in the oven?
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Kay — Reply
Hey Chelsea,
I would put them in the oven at 350 for about 10 minutes!
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Melonie — Reply
Anyone have an estimate of how much salt you started with or currently use with this general recipe? ½ tsp, ¾ tsp, ⅛ tsp? A few 3-4 dashes or grinds?
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Sylvia Edeis — Reply
I made these Egg Bites and They are delicious. I followed your recipe as base/ guide, but I added some veggies, took out some veggies- either way they taste good. The top of mine look kinda reddish, I think the paprika I added may have given them this look. Thank you for sharing your easy, very tasty recipe.
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Kay — Reply
I always use 1 tsp But I know some people like it more salty or no salt at all so that’s why I always put to taste
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Vanessa — Reply
How long to reheat them in the microwave?
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Karen Cline — Reply
I mistakenly used double the amount of milk (1/2 cup) and my egg bites were PERFECT! I also used one more egg and ANOTHER splash of milk! Still they are perfect and absolutely delicious. I used spinach, onion, cheddar cheese and crumbled breakfast sausage (cooked) and I will make them again and again.
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Vicky — Reply
Do you have a cooking time for jumbo muffin tins?
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Kay — Reply
Hey Vicky!
I would add 10 minutes to cooking time! Check centers to see if cooked and check every 3 mins after!
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Amber Hagan — Reply
I’m so excited to try this!! I’m glad there are many muffin slots bc I want to try all different kinds! Thank you Kay!
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Julie W — Reply
I just made a batch of these. I used sharp cheddar cheese, a diced roma tomato, a diced poblano pepper, and cilantro. I quickly sauteed the poblano pepper before using it in the egg bites. I used the amount of ingredients recommended or even a bit more. When I’ve made similar recipes, I always end up needing more egg mixture, so I started with 8 eggs and 3 oz milk. After filling each cup nearly to the top, I had only filled 8 cups and had about 1T of egg mixture left. I mixed up 3 more eggs and a big splash of milk and still only filled 10 cups. Now that I’ve baked them, I would say to fill the cups about 3/4 full but I would still have needed 11-12 eggs and 1/2 cup milk to fill 12 cups. I used “large” eggs and they were definitely large to extra large in size. I used a 12-muffin tin. I added 1/2 t salt to the first egg mixture and a pinch to the additional 3 eggs. I didn’t add pepper since the poblano had some heat. They’re pretty, they taste good and the texture is correct– I just needed more egg mixture for 12 muffins.
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AMANDA — Reply
Can I use liquid eggs instead of making the mixture myself?
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Kay — Reply
Yes
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Michelle — Reply
I may have missed it, but when do you recommend removing them from
Muffin tin? Cooled 2 min? 5 min? Completely??? -
Sharon K — Reply
I am going to attempt to make these for a company breakfast. I am NOT a cook at all, I rarely go into my kitchen! I have a few dietary restrictions I need to work with. I have a few GF people and 1 DF. I will make a few without cheese for the DF but what about the GF? Are these GF and if not how can I make them GF?
Thanks!!
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Timothy — Reply
I tried egg bites from Trader Joe’s and decided to make them myself but with vegetables instead of just bacon and cheese like the ones I had were. I made these with chopped: smoked Turkey, mushroom, red onion, cherry tomato, parsley, arugula, and sharp cheddar I almost forgot and sprinkled on top. Really good.
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C E — Reply
I did a version with caramelized onions sautéed with garlic, seasoned salt, parsley flakes, fresh roma tomatoes and aged cheddar and upon eating them I think I saw the face of God.
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Kay — Reply
Oh my goossshhhh droolinggggg😀😀😀😀😀
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Kimberly Richardson — Reply
Yummy yummy. I used sausage, tomatoes, spinach, green onions, mushrooms, and a little cheddar. They tuened out delicious and my boyfriend love them as well as he’s trying to reduce his carb intake.
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Sara — Reply
I only had frozen veggies, lunchmeat, and a little BBQ sauce, so I threw everything in, and they are amazing!!! I would like to try this with fresh tomatoes and mushrooms next! 🙂 Thanks!
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Kay — Reply
AMAZING 🤩
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Joe — Reply
Kay, Thanks for the great recipe! I have 27 chickens and we have eggs coming out of our (@$&!!) coops. I mixed 12 eggs, 1/2 cup of organic plain Greek yogurt then followed the rest of your recipe. Made 12 large bites using parchment muffin liners “Lotus cups” (no stick). Cooking time went up to 29 min. Thank you!
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Joe — Reply
Sorry should have clarified my last comment..
I used the 1/2 cup of Greek yogurt instead of the 1/4 milk.. everything else was similar. Thank you again! -
Heather — Reply
Great quick easy recipe!
I use salami, ham or whatever cold cuts I have on hand as it’s easier and swap a half a pepper for the tomato… delicious -
Jennifer — Reply
I made this recipe exactly as it’s stated, but found they needed to be cooked for a few extra minutes. They rose up beautifully in the oven but as soon as I took them out, they fell flat. Any ideas on what I did wrong?
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Vicki Shaw — Reply
Just made them according to recipe and added a bit of chopped onion. Excellent?
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Johanna — Reply
I just made these. They are delicious. Thanks
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Linda Holley — Reply
My friend uses the smaller flour tortilla instead of the cupcake paper. She warms up in microwave then puts in the cupcake pan. Soooo good
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Tina — Reply
My egg bites were soggy when I reheated them after freezing. Any suggestions on how to avoid this in the future?
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Mari-Ann Wise — Reply
I made them and found the texture to be a little off. I expected more of a creamy quiche like filling and mine were a little tough, like an overcooked fried egg. Any suggestions? Shorter cooking time? I followed your recipe exactly although did have to add an extra egg and a dash of milk to fill all of the muffin cups.
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Chris — Reply
Very easy to make and delicious!
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Mona — Reply
What is the best way of freezing these?
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Kay — Reply
To freeze egg bites:
1. Allow the egg bites to cool completely before freezing. This will prevent condensation and excess moisture from forming inside the container.
2. Transfer the egg bites to an airtight container or freezer bag. Make sure the container is specifically designed for freezer use and is capable of sealing tightly.
3. Label the container with the current date and contents to help you keep track of the storage time.
4. Place the container with the egg bites in the freezer, ensuring it is placed on a flat surface so that the egg bites don’t shift during freezing.
5. If you prefer, you can also individually wrap each egg bite with plastic wrap before placing them in the container. This will help prevent them from sticking together.
6. When you’re ready to enjoy the frozen egg bites, simply take out as many as you need and thaw them in the refrigerator overnight.
Note: Properly stored, egg bites can typically be frozen for up to 2 to 3 months without a noticeable loss in quality.
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Amanda — Reply
What would be the recommended cooking time (baking and reheating) if I were to use a mini muffin tin?
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Kay — Reply
Yes it’ll be shorter! Check the mini muffin tin half way, but I would say 12-15 minutes.
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Kim — Reply
These were so easy and tasted great! Definitely will make again and again.
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Talyn — Reply
Thank you so much for the recipe! I didn’t have much for breakfast and didn’t have a lot of ingredients. I ended up cooking up some cubed Obriens hashbrowns with peppers and onions, a sausage patty and also used cheese. I only had 3 eggs so I used a little less than half the milk. I topped with syrup when I served and they were so delicious!!
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Kay — Reply
Amazing!!!!!❤️❤️❤️
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Kaylen Carrera — Reply
oh shoot! yes its baking powder! i’ll go in and fix that! sorry!!
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Trish — Reply
These look delicious! Can oat milk be used instead of regular or almond milk?
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Kaylen Carrera — Reply
Yes, any unsweented milk will work. I would use the thickest milk alternative option.
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Patty — Reply
I replaced the milk with 1/2 cup cottage cheese. It added protein and dairy. Yum too!
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