These baked egg bites are fluffy, cheesy, and made in a regular muffin tin with no special equipment. Eggs, milk, cheddar, bacon, and chopped vegetables bake into soft little cups that are ready to grab for breakfast. They taste great warm, and they reheat well, which makes them one of the best meal prep breakfasts around.
You can fill them with whatever you like. Bell peppers, tomatoes, onions, crumbled bacon, or sausage all work, so the recipe adapts to whatever is in your refrigerator. A single batch makes 12, enough for a busy week of mornings or a weekend brunch table.
Table of Contents
Why This Works
Whisking a little milk into the eggs keeps the texture soft and custardy instead of rubbery. The cheddar melts into the egg and adds richness, and the vegetables and bacon give every bite something to chew on.
Putting the fillings into the muffin cups first, then pouring the egg over them, means each bite gets an even share of cheese and vegetables. A quick stir with a fork after pouring spreads everything through the cup so you do not end up with all the fillings at the bottom.
Greasing the tin well is the other key step. Eggs stick, so a generous coat of nonstick spray makes the egg bites slide right out.
Ingredients
- 10 large eggs
- 1/2 cup milk or cream
- 1 cup shredded cheddar cheese
- 1/2 cup finely chopped vegetables, such as bell peppers, tomatoes, or onions
- 1/2 cup cooked and crumbled bacon or sausage, optional
- Salt and pepper, to taste
- Nonstick cooking spray, for greasing the muffin tin
How to Make Baked Egg Bites
1. Heat the oven and grease the tin.
Heat the oven to 350 degrees F. Spray a 12-cup muffin tin generously with nonstick cooking spray.
2. Prep the fillings.
Chop the vegetables into small pieces. If you are using bacon or sausage, cook it first, drain it well, and crumble it into small bits.
3. Whisk the eggs.
In a medium bowl, whisk together the eggs, milk, salt, and pepper until frothy and smooth.
4. Fill the cups.
Divide the vegetables, meat, and cheese among the muffin cups, using a small handful in each.
5. Add the egg mixture.
Pour or spoon the egg mixture over the fillings, filling each cup about three-quarters full. Stir each cup with a fork to mix everything together.
6. Bake.
Bake for 12 to 18 minutes, until the egg bites are set in the middle and lightly golden on top. For safety, the center should reach 160 degrees F.
7. Cool and release.
Let the egg bites rest for a few minutes, then run a butter knife around the edges and lift them out gently. Serve warm.
How to Serve
Two or three egg bites make a good breakfast on their own. For a bigger plate, pair them with 2 ingredient biscuits or tuck them into sausage scramble breakfast burritos for a heartier morning. A cold glass of 2 minute frozen fruit smoothie keeps things light, and a slice of Amish cinnamon sugar coffee cake turns the meal into a brunch.
How to Store and Reheat
Let the egg bites cool completely, then store them in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 2 months. Reheat in the microwave until hot all the way through, or warm them in a 350 degree F oven for a few minutes. Leftover egg dishes should be reheated to 165 degrees F.
Tips and Variations
Use a thermometer when you are not sure. The Montana State University Extension egg fact sheet says that dishes containing eggs should be cooked to 160 degrees F and that leftovers keep in the refrigerator for 3 to 4 days.
For a creamier texture, use cream in place of the milk or add a spoonful more. Try other cheeses like pepper jack, Swiss, or mozzarella, or add fresh herbs such as chives or parsley to the egg mixture. Chopped cooked turkey is another good filling.
Precook watery vegetables such as mushrooms or spinach and squeeze out the extra moisture, so the egg bites do not turn soggy. If you want a lower-carb breakfast, stick to vegetables and meat with no bread or starch.
FAQ
Why did my egg bites deflate?
Egg bites puff in the oven and settle a little as they cool. That is normal. If they shrink a lot or turn watery, the fillings may have been too wet or the bites may have been overbaked.
How do I keep the egg bites from sticking?
Use plenty of nonstick spray, or line the muffin tin with silicone or paper liners. Let the bites rest for a few minutes before loosening them with a knife.
Can I make these without meat?
Yes. Leave out the bacon or sausage and add more vegetables or extra cheese. They will still be flavorful, since the cheddar and seasonings carry the taste.
Can I freeze baked egg bites?
Yes. Cool them fully, freeze them in a single layer, then move them to a freezer bag. Thaw overnight in the refrigerator and reheat until steaming hot.
What size muffin tin should I use?
A standard 12-cup muffin tin works well. If your cups are very deep, fill them about three-quarters full and expect the bites to bake a few minutes longer.
Easy Oven Baked Egg Bites with Cheddar and Veggies
Ingredients
Main Ingredients
- 10 large eggs
- ½ cup milk or cream
- 1 cup shredded cheddar cheese
- ½ cup finely chopped vegetables bell peppers, tomatoes, or onions
- ½ cup cooked bacon or sausage crumbled, optional
- salt and pepper to taste
- nonstick cooking spray for greasing the muffin tin
Instructions
Cooking
- Heat the oven to 350 degrees F and spray a 12-cup muffin tin generously with nonstick spray.
- Chop the vegetables and cook and crumble the bacon or sausage if using.
- Whisk the eggs, milk, salt, and pepper until frothy.
- Divide the vegetables, meat, and cheese among the muffin cups.
- Pour the egg mixture over the fillings, filling each cup about three-quarters full, and stir each cup with a fork.
- Bake for 12 to 18 minutes until set in the middle and lightly golden. The center should reach 160 degrees F.
- Cool for a few minutes, then loosen with a butter knife and remove from the tin.
