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Easy Muffin Tin Egg Bites

Easy Muffin Tin Egg Bites

The ultimate breakfast, brunch, or snack solution, offering a customizable and incredibly convenient way to enjoy a delicious protein-packed meal without the fuss. These versatile bites are perfect for busy mornings, meal prepping, or even as a light lunch.
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Prep Time 10 minutes
Cook Time 22 minutes
Minutes 30 minutes
Total Time 30 minutes
Servings: 12 egg bites
Course: Breakfast, Brunch, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon Olive oil or butter, for greasing
  • 12 large Large eggs
  • 1/4 cup Milk (any kind)
  • Salt
  • Freshly ground black pepper
  • 1 cup Shredded cheese (cheddar, Monterey Jack, Gruyere, or a blend)
  • 1/2 cup Cooked and crumbled bacon or breakfast sausage (optional)
  • 1/4 cup Finely chopped vegetables (e.g., bell peppers, onions, spinach, mushrooms)

Equipment

  • 12-cup muffin tin
  • Medium Bowl
  • Offset Spatula or Butter Knife

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin with olive oil or butter. This is crucial to prevent the egg bites from sticking and ensure easy removal. You can also use silicone muffin liners for added convenience.
    1 tablespoon Olive oil or butter, for greasing
  2. In a medium bowl, crack the 12 large eggs. Add the 1/4 cup of milk, a generous pinch of salt, and freshly ground black pepper. Whisk everything together until well combined and slightly frothy. Ensure the yolks and whites are fully incorporated.
    12 large Large eggs, 1/4 cup Milk (any kind), Salt, Freshly ground black pepper
  3. Evenly distribute the shredded cheese among the 12 muffin cups. If you're using cooked bacon or sausage, add it next, dividing it among the cups. Finally, sprinkle your finely chopped vegetables over the cheese and meat. This layering ensures each egg bite gets a good mix of delicious fillings.
    1 cup Shredded cheese (cheddar, Monterey Jack, Gruyere, or a blend), 1/2 cup Cooked and crumbled bacon or breakfast sausage (optional), 1/4 cup Finely chopped vegetables (e.g., bell peppers, onions, spinach, mushrooms)
  4. Carefully pour the whisked egg mixture over the fillings in each muffin cup. Fill each cup about two-thirds to three-quarters full. Avoid overfilling, as the eggs will puff up slightly as they bake.
  5. Place the muffin tin in the preheated oven. Bake for 18-22 minutes, or until the egg bites are set and slightly golden around the edges. They should be firm to the touch and spring back slightly when gently pressed. A toothpick inserted into the center should come out clean.
  6. Once baked, remove the muffin tin from the oven. Let the egg bites cool in the tin for a few minutes before carefully removing them. A small offset spatula or a butter knife can help loosen them. Serve warm and enjoy your homemade Easy Muffin Tin Egg Bites!

Notes

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in microwave or toaster oven.