Egg bites came on the scene in 2017 when they were introduced by Starbucks as a protein-rich, low-carb breakfast for people on the go. Because of their nutritional pluses and great flavor, egg bites quickly became a hit and the subject of many homemade replications. You’ll find baked and steamed egg bites, pressure cooker egg bites, microwave egg bites, and more online, and there are even special pans to duplicate the shape of the Starbucks version.
My favorite egg bites are fast and easy—they’re quickly prepared and baked in muffin cups and freeze beautifully. Make a batch and enjoy some immediately, then refrigerate or freeze the rest for the future. It couldn’t be easier! Egg bites are also infinitely adaptable! I’ve made them with several cheese combinations, veggies, and meat. Gruyère cheese, grape tomatoes, ham, sausage, cheddar, spinach, bacon, leftovers, roasted red bell pepper, pepper jack, mushrooms, sundried tomatoes, and green onions are just a few of the possibilities. Any combination of 3 to 4 vegetables and cheese or meat will work. The egg bites can be made with egg whites, making them a tremendous low-fat diet choice.
These egg bites are accessible and can be made by anyone, even inexperienced cooks. You don’t have to go out and buy a special pan or appliance—an everyday muffin tin and your oven are all you need. My latest recipe included diced tomatoes, spinach, Gruyère cheese, and green onions, but you may customize it any way you like, with one of the following combinations or your own creation.
Egg Bite Flavor Combinations
There are countless combinations of ingredients you can use when making egg bites, but here are a few popular ones:
Cheddar and bacon: Cooked crumbled bacon and shredded sharp cheddar cheese mixed with the eggs and milk.
Western egg bites: Equal amounts of chopped bell pepper, onion, and ham, with about 1/2 cup of cheddar cheese. Serve with ketchup.
Mushroom and onion: Sautéed mushrooms and onions or shallots, along with fontina cheese, mixed with eggs and milk.
Broccoli cheddar: Mix finely chopped broccoli florets and shredded cheddar mixed with the eggs and milk.
Ham, spinach, and gruyere: Finely chopped ham, chopped baby spinach, and shredded gruyere cheese mixed with eggs and milk.
Tomato and basil: Diced grape tomatoes, fresh chopped basil, and your choice of cheese mixed with eggs and milk.
Smoked salmon and dill: Smoked salmon, dill, and cream your choice of cheese mixed with eggs and milk. Leftovers: Consider leftover salmon, chicken, turkey, or shrimp, mixed with the cheese and herbs of your choice.
How to Serve Egg Bites
You can grab and egg bite and be on you way or you can make them part of a bigger breakfast or lunch. Here are a few ideas for serving the mini quiches:
- Serve baked egg bites as a standalone dish for a quick breakfast on the run.
- For a heartier meal, add whole grain toast and fresh fruit or a meat side, such as bacon, sausage, or ham.
- Make a sandwich with an egg bite. Sandwich the egg bite in a split biscuit, slider bun, croissant, or toast. Add a slice of cheese and a tomato slice for the extra flavor and protein.
- Add a sauce or relish, such as ketchup, sweet chili sauce, salsa, hot sauce, or Sriracha.
- Wrap 1 or 2 egg bites in a wrap or tortilla along with cheese and hot sauce for a delicious breakfast burrito.
- Add a side of hash browns for a classic breakfast combo.
- Make a hearty breakfast or lunch bowl with quinoa or rice, egg bites, chopped roasted vegetables, and sliced avocado.
- Add egg bites on a bed of spring greens, cherry tomatoes, and avocado, and drizzle with your favorite vinaigrette.
How to Store and Reheat Baked Egg Bites
- Egg bites may be stored in the fridge or freezer to be enjoyed throughout the week. For safe storage, refrigerate or freeze them within 2 hours.
- Refrigerate the egg bites in an airtight container and eat them within 4 days.
- To freeze them, arrange them on a baking sheet or tray and freeze. Once the egg bites are frozen solid, transfer them to an airtight container or resealable freezer bag. Label the container or bag with the name and date and freeze them for up to 3 months. Defrost frozen egg bites in the fridge for a few hours or overnight or reheat from frozen.
- It’s worth noting that the texture of the egg bites may change slightly after freezing and thawing, and they may become slightly less fluffy. They should still be tasty and enjoyable.
- Reheat egg bites in a preheated 350 F oven for about 10 minutes, or until they reach an internal temperature of 165 F, the minimum safe temperature for hot leftovers. Alternatively, reheat egg bites in the microwave oven on 100% power for 1 to 2 minutes.
Infinitely Adaptable Baked Egg Bites
These adaptable egg bites are perfect for busy mornings when you have little time to cook, and you can add any veggies or meat you like. Make them with ham, sausage, or bacon, or make them meat-free or with leftovers. They really are infinitely adaptable!
- Prep Time: 12 minutes
- Cook Time: 16 minutes
- Total Time: 28 minutes
- Yield: 6 servings 1x
- Category: Eggs, Breakfast, Quick and Easy
- Method: Bake
Ingredients
- 8 large eggs
- 1/3 cup whole milk
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup shredded cheese
- 1 1/2 cups chopped or diced vegetables and/or meat
Instructions
- Heat the oven to 350 F and lightly grease a 12-cup muffin tin or spray it with cooking spray.
- In a large bowl, whisk the eggs with the milk, salt, and pepper. Add the shredded cheese and your choice of chopped vegetables and/or meat.
- Divide the egg mixture among the 12 muffin cups.
- Bake the egg bites until they are set and are beginning to brown lightly around the edges, about 16 to 18 minutes. The egg bites will be puffed up but will settle once they are removed from the oven.
- Serve egg bites hot on their own or with salsa, ketchup, or hot sauce.
