Description
These Muffin Tin Egg Bites are a simple, customizable, and protein-packed breakfast option. Made by whisking eggs with milk, cheese, and your favorite vegetables and meats, then baked in a muffin tin, they are perfect for meal prep or a quick morning bite.
Ingredients
Scale
Egg Mixture
- 8 large eggs
- 1/4 cup milk (dairy or plant-based)
- Salt & pepper to taste
Vegetables & Cheese
- 1/2 cup shredded cheese (cheddar, mozzarella, or your favorite)
- 1/2 cup diced bell peppers
- 1/4 cup chopped spinach
- 1/4 cup diced onions
Optional Add-Ins
- Cooked bacon
- Sausage
- Mushrooms
- Tomatoes
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin to prevent sticking.
- Whisk Eggs and Milk: In a large bowl, whisk together the 8 eggs and 1/4 cup milk until the mixture is smooth and well combined. Season with salt and pepper to taste.
- Add Cheese, Veggies, and Optional Ingredients: Stir in the shredded cheese, diced bell peppers, chopped spinach, diced onions, and any optional add-ins like cooked bacon, sausage, mushrooms, or tomatoes.
- Fill Muffin Cups: Pour the egg mixture evenly into the muffin cups, filling each about three-quarters full to allow room for expansion during baking.
- Bake: Place the muffin tin in the oven and bake for 18 to 20 minutes, or until the egg bites are set in the center and slightly golden on top.
- Cool and Remove: Let the egg bites cool for 5 minutes, then run a knife around the edges of each to help release them from the tin.
Notes
- You can customize these egg bites with your favorite vegetables and proteins.
- Use dairy or plant-based milk according to your dietary preferences.
- Allow egg bites to cool slightly before removing to prevent breaking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- They can be reheated quickly in the microwave for a convenient breakfast option.
