Easy Muffin Tin Egg Bites Recipe

I created an Egg Bites Recipe in a muffin tin that makes fast, healthy breakfasts perfect for meal prep or as a simple addition to a brunch spread.

I love how these muffin tin egg bites sneak into your week like a little breakfast ninja. They’re fast, forgiving and have that custardy bite that hooks you, thanks to simple eggs and shredded cheddar cheese thrown in.

I usually whip up a batch for busy mornings or to impress at brunch, and yeah sometimes they come out perfectly round and other times kind of lopsided which I actually like. People save it as Keto Egg Muffins Recipe in their folders and they even call it Egg Bites Muffin Tins Keto online, so it’s definitely a crowd pleaser.

Try it, you’ll get it.

Ingredients

• Eggs: rich in complete protein, vitamin D and B12, filling, great for meal prep.
• Milk: adds creaminess some fat and calcium, makes egg bites custardy, boosts satiety.
• Cheddar: gives savory salty bite, adds protein and fat, melts, brings color.
• Bacon or ham: smoky salty protein, tasty but higher in sodium and fat, use sparingly.
• Bell pepper: crunchy sweet notes, vitamin C and fiber, adds color and sweetness.
• Spinach: leafy green, iron, folate and fiber wilts down and sneaks in veggies.
• Green onions: mild oniony zip, low calorie, fresh flavor, great garnish before baking.

Ingredient Quantities

• 8 large eggs
• 1/3 cup whole milk or half and half
• 3/4 cup shredded cheddar cheese (about 3 oz)
• 1/2 cup cooked bacon, crumbled or 1/2 cup diced ham
• 1/2 cup diced bell pepper (about 1 small pepper)
• 1/2 cup packed fresh spinach, chopped
• 1/4 cup chopped green onions (scallions)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder (optional)
• 1 tablespoon olive oil or nonstick cooking spray

How to Make this

1. Preheat oven to 350 F (175 C) and grease a 12 cup muffin tin with the olive oil or nonstick spray, or line with silicone liners so stuff wont stick.

2. If using bacon cook it until crisp then crumble; if using ham make sure its already cooked and diced. Set aside.

3. In a large bowl whisk together the 8 eggs, 1 3rd cup milk or half and half, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and the 1/4 teaspoon garlic powder if you want it.

4. Stir in the 3 4 cup shredded cheddar, the cooked bacon or diced ham, 1/2 cup diced bell pepper, 1/2 cup chopped spinach and 1/4 cup chopped green onions until evenly mixed.

5. Spoon or pour the egg mixture into the prepared cups, filling each about three quarters full so they have room to puff up but wont overflow.

6. Bake on the middle rack for about 18 to 22 minutes until the centers are set and a toothpick comes out clean, rotating the pan once if your oven bakes unevenly.

7. Let the bites cool in the tin for 5 minutes, then run a knife around the edges and pop them out; cool a bit more if you want to stack em without squishing.

8. For meal prep store in an airtight container in the fridge up to 4 days, or freeze up to 2 months. To freeze lay them on a tray till solid then bag them so they dont clump.

9. To reheat microwave a refrigerated bite 30 to 60 seconds depending on power, or thaw frozen overnight then reheat. Quick tip toss a paper towel over it while microwaving to avoid splatter and keep it from getting rubbery.

10. Extra hacks: whisk the eggs until slightly frothy for lighter texture, dont overfill cups, swap in different cheeses or veggies, and chop ingredients small so every bite has flavor.

Equipment Needed

1. 12-cup muffin tin (or silicone liners)
2. Nonstick spray or pastry brush and olive oil
3. Large mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Chef’s knife and cutting board
7. Skillet for cooking bacon or warming ham
8. Rubber spatula or wooden spoon for stirring and scraping
9. Oven mitts and a toothpick for checking doneness

FAQ

Easy Muffin Tin Egg Bites Recipe Substitutions and Variations

• Milk or half and half: swap the 1/3 cup whole milk for 1/3 cup unsweetened almond or oat milk for a lighter bite, or whisk 1/4 cup plain Greek yogurt with 2 Tbsp water for extra creaminess (same volume).
• Cheddar cheese: use 3/4 cup shredded mozzarella for a milder, gooey result, 1/2 cup pepper jack for some heat, or 1/3–1/2 cup crumbled feta for tangy flavor, just reduce the added salt if you pick feta.
• Bacon or ham: replace the 1/2 cup cooked bacon/ham with 1/2 cup cooked breakfast sausage crumbles, 1/2 cup cooked turkey bacon, or 1/2 cup sautéed mushrooms for a veggie option.
• Fresh spinach: swap the 1/2 cup packed spinach for 1/2 cup chopped kale (remove tough stems), a handful of arugula, or 1/3 cup frozen chopped spinach that’s fully thawed and well squeezed to avoid soggy bites.

Pro Tips

– Whisk the eggs until they get a little frothy and use them at room temp if you can. That tiny bit of air makes the bites much lighter, but once you add the cheese and meats don’t overmix or they’ll get dense.

– Keep mix ins small and dry. Crisp the bacon well and blot on paper towel, sauté or pat-dry the peppers and squeeze excess water out of the spinach. Big or wet chunks = soggy, uneven bites.

– Use silicone liners or a good spray and don’t overfill the cups. Fill about three quarters so they puff without spilling, and rotate the pan once halfway through if your oven bakes unevenly for more consistent tops.

– Cool completely before storing, freeze individually on a tray then bag so they don’t clump, and when reheating cover with a paper towel and heat in short bursts. For crisper edges reheat briefly in a 325 F oven instead of nuking it.

Easy Muffin Tin Egg Bites Recipe

Recipe by James Level

0.0 from 0 votes

I created an Egg Bites Recipe in a muffin tin that makes fast, healthy breakfasts perfect for meal prep or as a simple addition to a brunch spread.

Pin

Servings

6

servings

Calories

212

kcal

Equipment: 1. 12-cup muffin tin (or silicone liners)
2. Nonstick spray or pastry brush and olive oil
3. Large mixing bowl
4. Whisk
5. Measuring cups and spoons
6. Chef’s knife and cutting board
7. Skillet for cooking bacon or warming ham
8. Rubber spatula or wooden spoon for stirring and scraping
9. Oven mitts and a toothpick for checking doneness

Ingredients

• 8 large eggs

• 1/3 cup whole milk or half and half

• 3/4 cup shredded cheddar cheese (about 3 oz)

• 1/2 cup cooked bacon, crumbled or 1/2 cup diced ham

• 1/2 cup diced bell pepper (about 1 small pepper)

• 1/2 cup packed fresh spinach, chopped

• 1/4 cup chopped green onions (scallions)

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon garlic powder (optional)

• 1 tablespoon olive oil or nonstick cooking spray

Directions

• Preheat oven to 350 F (175 C) and grease a 12 cup muffin tin with the olive oil or nonstick spray, or line with silicone liners so stuff wont stick.
• If using bacon cook it until crisp then crumble; if using ham make sure its already cooked and diced. Set aside.
• In a large bowl whisk together the 8 eggs, 1 3rd cup milk or half and half, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and the 1/4 teaspoon garlic powder if you want it.
• Stir in the 3 4 cup shredded cheddar, the cooked bacon or diced ham, 1/2 cup diced bell pepper, 1/2 cup chopped spinach and 1/4 cup chopped green onions until evenly mixed.
• Spoon or pour the egg mixture into the prepared cups, filling each about three quarters full so they have room to puff up but wont overflow.
• Bake on the middle rack for about 18 to 22 minutes until the centers are set and a toothpick comes out clean, rotating the pan once if your oven bakes unevenly.
• Let the bites cool in the tin for 5 minutes, then run a knife around the edges and pop them out; cool a bit more if you want to stack em without squishing.
• For meal prep store in an airtight container in the fridge up to 4 days, or freeze up to 2 months. To freeze lay them on a tray till solid then bag them so they dont clump.
• To reheat microwave a refrigerated bite 30 to 60 seconds depending on power, or thaw frozen overnight then reheat. Quick tip toss a paper towel over it while microwaving to avoid splatter and keep it from getting rubbery.
• Extra hacks: whisk the eggs until slightly frothy for lighter texture, dont overfill cups, swap in different cheeses or veggies, and chop ingredients small so every bite has flavor.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 140g
• Total number of serves: 6
• Calories: 212kcal
• Fat: 16.1g
• Saturated Fat: 6.5g
• Trans Fat: 0.08g
• Polyunsaturated: 0.58g
• Monounsaturated: 8.83g
• Cholesterol: 269mg
• Sodium: 348mg
• Potassium: 200mg
• Carbohydrates: 2.7g
• Fiber: 0.35g
• Sugar: 1.4g
• Protein: 14.3g
• Vitamin A: 702IU
• Vitamin C: 12mg
• Calcium: 115mg
• Iron: 1.9mg