Infinitely Adaptable Baked Egg Bites
Anything goes with these versatile egg bites! Make them with ham, bacon, or vegetables, and use your favorite cheese.
These baked egg bites are one of the easiest ways to get a protein-rich breakfast on the table with minimal effort. They mix together in minutes and bake into soft, fluffy portions that you can grab for a quick breakfast, enjoy as a light lunch, or pair with fruit or toast for a complete morning meal. Because the recipe starts with a simple egg-and-milk base, you can customize each batch with whatever vegetables, meats, or cheeses you have on hand.
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.
What You’ll Like About This Recipe
Quick and easy. You can whisk the mixture together in minutes, making this a great breakfast option for busy mornings or an easy make-ahead meal prep project.
Endlessly customizable. From bacon and sausage to spinach, mushrooms, peppers, or roasted vegetables, nearly any meat or vegetable can be folded into the egg base for a personalized flavor.
Great texture. Baking the mixture in muffin cups produces soft, light egg bites that puff up beautifully in the oven and settle into tender, flavorful portions.
Perfect for leftovers. This recipe is a fantastic way to use leftover veggies, ham, rotisserie chicken, or small amounts of cheese — nothing goes to waste.
Ideal for meal prep. The egg bites store and reheat well, making them a convenient option for grab-and-go breakfasts throughout the week.
Ingredient Notes
- Eggs: The foundation of the recipe. Large eggs create the right volume and texture, and whisking them thoroughly ensures a uniform mixture.
- Whole milk: Adds moisture and helps create a tender, custard-like texture. You can substitute half-and-half for richer bites or low-fat milk for a lighter option.
- Salt and pepper: Simple seasoning that enhances the flavor of the eggs and mix-ins without overwhelming them.
- Shredded cheese: Cheddar, Monterey Jack, Swiss, mozzarella, pepper jack, or a blend all work well. The cheese adds richness and helps bind the ingredients.
- Vegetables or meat: Nearly anything goes — cooked sausage, ham, bacon, spinach, broccoli, peppers, onions, mushrooms, tomatoes, or leftover roasted vegetables. Be sure to sauté watery vegetables like mushrooms or zucchini to prevent excess moisture in the egg bites.
How to Make Egg Bites
- Prepare the pan by greasing each muffin cup thoroughly, making sure to coat the sides as well as the bottom. Egg mixtures tend to stick, especially when cheese is involved, so an even layer of fat ensures the bites release cleanly without tearing.
- Whisk the eggs and dairy until the mixture looks fully uniform and a bit frothy on top. This aeration helps the bites puff as they bake, giving them a lighter, soufflé-like texture. Season at this stage so the salt dissolves directly into the eggs for better distribution.
- Stir in the fillings and make sure they’re chopped small and relatively even in size. Smaller pieces suspend better in the batter and prevent heavy ingredients from sinking. If using watery vegetables (like mushrooms or spinach), sauté and cool them first so excess moisture doesn’t make the bites spongy.
- Fill the muffin cups evenly and give each cup a quick stir with a spoon so the fillings are evenly dispersed. Overfilling can cause spillover and uneven cooking, while underfilling leads to flatter, drier bites. Aim for a consistent level so they bake at the same rate.
- Bake until puffed and set, watching for visual cues: the edges should look lightly golden, the centers should no longer appear wet, and a gentle press on the top should spring back. The bites will rise dramatically in the oven, then settle as they cool — this is normal and expected.
- Let them rest briefly before serving so they finish setting and release more easily from the pan. Serve warm on their own or pair with toppings like salsa, hot sauce, pesto, or a dollop of sour cream for extra flavor.
Tips
- Chop vegetables and meat into small, even pieces so they distribute well throughout the bites and cook evenly.
- Remove excess moisture from vegetables before adding them; sauté mushrooms, spinach, or zucchini to avoid soggy egg bites.
- If using bacon or sausage, cook and drain it first so the bites don’t become greasy.
- Fill the muffin cups evenly to promote uniform baking — this also helps prevent overcooked edges and undercooked centers.
- Let the egg bites cool for a few minutes before removing them; they release more easily once they’ve settled slightly.
- For a smoother, Starbucks-style texture, blend the egg mixture briefly before adding mix-ins.
- Add herbs or spices such as parsley, dill, smoked paprika, or chili flakes to customize the flavor of each batch.
Egg Bite Variations
- Cheddar and bacon: Cooked crumbled bacon and shredded sharp cheddar cheese mixed with the eggs and milk.
- Classic ham and cheese. This familiar combination works beautifully because the saltiness of the ham seasons the entire egg mixture. Cheddar, Swiss, or Monterey Jack melt smoothly into the bites, making them taste like a portable quiche. Leftover holiday ham is perfect for this variation, and small diced pieces distribute evenly without weighing down the texture.
- Western egg bites: Equal amounts of chopped bell pepper, onion, and ham, with about 1/2 cup of cheddar cheese. Serve with ketchup.
- Pesto and mozzarella bites. A spoonful of pesto swirled into the base gives each bite a burst of garlic-basil flavor. Add small pieces of mozzarella for pockets of creamy richness as they bake.
- Mushroom and onion: Sautéed mushrooms and onions or shallots, along with fontina cheese, mixed with eggs and milk.
- Sausage, onion, and cheddar. Cooked breakfast sausage adds richness and makes each bite heartier and more satisfying. Sautéed onions contribute sweetness, which balances the savory flavor of the sausage. This option is popular for meal prep since the flavors intensify after a day in the refrigerator.
- Broccoli cheddar: Steamed or lightly roasted broccoli chopped finely creates a satisfying, familiar combination when paired with sharp cheddar. It’s a kid-friendly variation with a comforting flavor reminiscent of broccoli-cheddar soup.
- Ham, spinach, and gruyere: Finely chopped ham, chopped baby spinach, and shredded gruyere cheese mixed with eggs and milk.
- High-protein egg white bites. Replace whole eggs with whites and use cottage cheese or Greek yogurt for creaminess. This creates a lighter, lower-calorie variation that still feels satisfying, and it’s a great option for readers focusing on higher protein intake.
- Buffalo chicken bites. Add shredded chicken tossed in Buffalo sauce, blue cheese crumbles, or pepper jack to create a spicy, game-day-inspired flavor. Serve with ranch dressing on the side for dipping or drizzling.
- Tomato and basil: Diced grape tomatoes, fresh chopped basil, and your choice of cheese mixed with eggs and milk.
- Bacon and spinach bites. Crisp bacon adds smoky flavor while wilted spinach provides color, moisture, and a nutrient boost. This combination feels both comforting and elevated, and it pairs nicely with Swiss cheese or mozzarella for a mild, creamy finish.
- 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.
- Southwestern-style bites. Mix in pepper jack cheese, diced green chiles, black beans, or a spoonful of salsa for a bold, flavorful variation.
- Smoked salmon and herb. For a brunch-style, upscale option, add flaked smoked salmon, chives, dill, or capers. This version has a silky, custard-like texture and pairs well with a dollop of crème fraîche or lemon zest before serving.
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.
- Make them part of 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 or home fries 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
Refrigerate: Store cooled egg bites in an airtight container for up to 4 days. Place parchment between layers to prevent sticking.
Freeze: Freeze individually on a baking sheet, then transfer to a freezer bag. They will keep well for up to 2 months.
Reheat: Warm in the microwave for 20 to 30 seconds per bite, or reheat in a low oven or air fryer until warmed through. Cover loosely with foil if reheating in the oven to prevent drying out.
Frequently Asked Questions
Infinitely Adaptable Baked Egg Bites
Ingredients
- 8 large eggs
- 1/3 cup whole milk
- 1/4 teaspoon 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.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
