Egg bites are a convenient and versatile breakfast or lunch food that has become increasingly popular in recent years. They are bite-sized portions of eggs, mixed with vegetables, cheese, and/or meat. Egg bites are usually baked in muffin tins, and they are similar to mini crustless quiches or frittatas.
One of the main advantages of egg bites is their versatility. You can customize them with any combination of vegetables and cheese, and you can add meat and various seasonings. Popular ingredients include ham, bacon, peppers, mushrooms, spinach, and onions or shallots. Some other possibilities include crumbled browned sausage or beef, and different types of cheese. You might also add herbs, seasoning blends, or spices—the possibilities are endless!
The portions are another important advantage. They are a great way to control portions, a big plus for those trying to lose weight. And the eggs provide a good amount of protein and essential nutrients along with the nutrient content of the vegetables and cheese. Add the fact that they are super easy to make at home, and you have the perfect breakfast, lunch, or snack food. Refrigerate extras in an airtight container for up to 4 days or freeze them for up to 1 month. To warm a cold egg bite, wrap it in a paper towel and microwave for about 25 to 30 seconds, until hot.
Preparation Notes
- Preheat the oven and spray the wells of a 12-well muffin tin with cooking spray.
- Bacon: Dice the bacon and cook it just until it is crisp, then drain on paper towels. Remove the bacon drippings from the pan, but leave about 1 teaspoon.
- Spinach: Add the spinach to the pan and cook it over low heat, stirring, just until it is slightly wilted about 1 to 2 minutes.
- Whisk the eggs and cream together in a bowl and add the seasonings and cheese; whisk to blend.
- Add the tomatoes, bacon, and spinach to the egg mixture and stir to mix.
- Pour about 1/4 cup into each well of the muffin tin.
- Bake the egg bites as directed.
Egg Bite Recipe Variations
- Replace the bacon with 1/3 cup of diced cooked ham.
- For a vegetarian option, omit the bacon and add about 1/2 cup of sautéed sliced mushrooms or another vegetable.
- Replace the spinach with chopped Swiss chard or kale.
- Sauté 2 tablespoons of shallots in the skillet along with the spinach.
Baked Egg Bites
Baked egg bites are easy and tasty, and they are extremely versatile. They’re the perfect protein-rich breakfast or snack for people on the go.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Eggs, Breakfast, Low Carb
Ingredients
- 6 strips bacon
- 1/2 cup coarsely chopped packed baby spinach
- 8 large eggs
- 1/3 cup half-and-half or light cream
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- Dash grated nutmeg
- 1 cup shredded Gruyere cheese
- 2/3 cup diced tomatoes
Instructions
- Spray a 12-cup muffin tin with cooking spray and preheat the oven to 350 F.
- Dice the bacon and put it in a large skillet. Place the pan over medium heat and cook, stirring occasionally until just crisp, about 6 minutes. Use a slotted spoon or spatula to remove the bacon pieces to paper towels to drain.
- Remove all but 1 to 2 teaspoons of the drippings and add the spinach to the pan. Cook for about 1 to 2 minutes, or just until wilted. Set aside.
- In a large bowl, whisk the eggs with half-and-half, salt, pepper, and nutmeg, then add the shredded cheese and whisk until well blended.
- Add the diced tomatoes and the cooked bacon and spinach.
- Divide the mixture evenly among the 12 muffin cups.
- Bake the egg bites until they are puffed up and lightly browned, about 16 to 18 minutes.
- Remove the pan to a rack and cool slightly. To remove the egg bites from the pan, run a knife or spatula around the edge of each one and lift them out of the pan.
- Serve egg bites warm.
How to Store Egg Bites
- Refrigerate egg bites in an airtight container for up to 4 days.
- Egg bites may be frozen as well. Cool them completely and transfer them to an airtight container. Label the container with the name and date and freeze for up to 1 month. Defrost egg bites in the fridge.
- To reheat, wrap egg bites in a paper towel and place on a microwave-safe plate. Microwave on high until hot, about 25 to 30 seconds. According to the USDA, the minimum safe temperature for leftovers is 165 F.
