I love these homemade Breakfast Egg Bites for a nutritious, protein-packed, healthy breakfast option. They are the ultimate breakfast-on-the-go recipe as well as a low calorie afternoon snack. You can customize them by adding your favorite veggies, such as spinach or broccoli.
Egg bites are simply mini frittatas or mini egg muffins and this homemade recipe, in my opinion, is so much better than Starbucks egg bites! Add your own twist to this recipe by adding optional ingredients. My Black Bean Frittata Bites are a super healthy variation to this recipe.
Are egg bites a good breakfast?
Yes! Egg bites are the ideal make-ahead breakfast for busy mornings. They are hearty and packed with protein, making them a great choice to kickstart your day and stave off late-afternoon hunger. They're not limited to breakfast, though; these Breakfast Egg Bites also work well as appetizers or in school lunch boxes. Kids will love them, and they offer a nice change from sandwiches.
Optional Ingredients
- cooked bacon
- sausage
- chopped tomatoes
- roasted red peppers
- spinach
- green peppers
- broccoli
- ​Substitute the cheddar cheese with gruyere cheese, gouda cheese, or even cottage cheese.
- My husband loves hot sauce with egg bites.
Method
Tips for baking
I prefer bite-sized, but if you like them larger simply make a breakfast egg muffin in a regular sized muffin tin. This egg bite recipe will make about 12.
These egg bites tend to stick to the tray during cooking. Ensure you grease your muffin tin with cooking spray or use a high-quality non-stick muffin tray. Silicone molds work the best as you don't have to grease them.
Why are my egg bites soggy?
If your egg bites turn out soggy, it's likely due to either undercooking or including too many vegetables. If you've added more vegetables than my recipe suggests, consider sautéing them to reduce excess moisture.
How to store
These egg bites taste great right out of the oven, but you can also make them ahead of time and store in an airtight container in the fridge for up to three days. They taste great cold or you can reheat them in the microwave. Breakfast egg bites are so easy to prepare, making them an excellent choice for breakfast meal prep.
Can they be frozen?
Absolutely! Let the egg bites cool completely before freezing. I wrap them individually in plastic wrap and place in a freezer-friendly container. You can store your egg bites in the freezer for up to two months.
Reheating:
When you're ready to reheat your egg bites, unwrap them from the plastic wrap and simply microwave them for 1-2 minutes or until they are warmed through.
This post was originally published November 26, 2013. Occasionally I update with fresh tips, content, and photos. Current update October 2, 2023.
Breakfast Egg Bites
Ingredients
- 6 eggs
- 3 tablespoons milk
- ¾ cup grated cheddar cheese
- 1 cup ham cut into small cubes
- ¾ cup red bell pepper chopped
- ¼ cup red onion chopped
- ¼ cup green onion sliced
- ½ tablespoon olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 350º Fahrenheit. Spray mini muffin pan generously with cooking spray.
- Heat the oil in a skillet. Add ham, red pepper and red onion.
- Sauté until the peppers and onion are slightly tender. About 4-5 minutes.
- In a separate bowl or large measuring cup, whisk together the eggs and milk.
- Add the green onions and grated cheese. If you prefer the texture of the egg bites to be more dense use a fork to blend instead of a whisk.
- Stir the ham and veggie mixture into the egg mixture.
- Pour into the greased mini muffin pan.
- Bake at 350º F for about 14-16 minutes. Tops should be golden brown.
- Cool slightly, then remove from pan and serve.
Video
Nutrition
Caroline says
Can I prepare the night before and heat it up the next morning? Will it still taste as good?
Laureen King says
I have done this, they are best fresh out of the oven, but still taste very good baked and then stored in airtight container or ziplock bag in the refrigerator. Great to breakfast on the go!
Glenda Martin says
I see the recipe does not have baking powder in it - how does it manage to rise?
Laureen King says
Hi Glenda, just whisking the eggs and the milk together creates egg bites to raise.
Marilyn Noel says
These are even good after being frozen. Just heat in the microwave on a paper towel for about 30 sec. on one side and 30 sec. on the other.
Ell Dee says
This is yummy , however even though I generously sprayed my muffin tin with Canola Oil spray the egg bites were stuck and it took me forever to clean the pan.. eventually I just threw it (the muffin pan) out. Any ideas on what U could do differently next time.
Laureen King says
Hi Ell, not quite sure why they would have stuck that badly. You could try using olive oil or vegetable oil instead of spray oil. Another suggestion would be use mini cupcake liners.
Ana says
Wash your pan right the way. Do not let it seat for hours lil
Tami says
I used a canola cooking spray and really did apply a lot. They came right out but the first time I made them I did not use enough and it was a nightmare. I have individually wrapped and froze these and then nuked them for 30-45 seconds and they were fine
Laureen King says
I have a non-stick mini muffin pan that works great, but I still also spray them so nothing sticks.
Eileen A Hawkins says
Use a silicone muffin pan, they will pop out.
Holly says
I use muffin cups like you would use for cupcakes.
Laureen King says
Thats a great size as well.
CM says
I bought silicone muffin cups, put them in my muffin baking pan, and don't have to worry about greasing or sticking
Marilyn Noel says
You could purchase silicon muffin cups or muffin pans on Amazon. I love mine.
Phil says
Hi Laureen,
Can you share the ingredient amounts for full cupcake sixe egg bites. My mom has Parkinsons and I`m trying to find recipes that cna be pre-made for her healthy breakfast since I have to be at work prior to her waking, and her daytime Caregiver doesnt cook. I would really appreciate it.
Laureen King says
Phil, I would just double the recipe and use regular size muffin tins. Be sure to grease muffin tin generously.
Claire Barker says
These are tasty and easy! I preferr to add a couple more eggs tho! It seems like there is too many add in per muffin! Try 7 or 8 eggs !
Laureen King says
thanks Claire.
Debbie says
I make these with egg beaters and spray the cupcake pan first then fill to the top with veggies, sprinkle cheese and then pour eggs to fill cups! Delicious and easy.
Laureen King says
Hi Debbie, yes the pan must be greased or they will stick. A great breakfast on the go.
Nancy says
These look great! They look like a good snack for a party. How long can I leave them out unrefrigerated?
Laureen King says
Hi Nancy, I would not leave it set out at room temperature any longer than 2 hours.
Shirley says
I made these for my 15 month twin granddaughters and they loved them. I changed some ingredients and put spinach and kale in, huge hit as they live their veggies. Easy and healthy.
Emma says
Hello! This recipe looks awesome. I am thinking about using a newly purchased bundt pan to make something similar, but on a larger scale. Do you think I could put the mixture into the bundt pan like I would a muffin tin?
Thanks!
Laureen King says
Hi Emma, the bundt pan may work but I'm thinking it may be difficult to cut without falling apart.
Gloria Jarvis says
I'm thinking of making these for a potluck, and want to make them in a regular pyrex pan. Would this work? Double recipe for a 9X13" pan?
Laureen King says
Hi Gloria, I would think doubling the recipe would work. Just be sure to generously grease the baking pan.
Sonya Robbins says
Can you freeze these? If so ,how long are they good in the freezer for?
Laureen King says
Hi Sonya, I have found they don't freeze well.
Wayne says
These are such a great idea to compliment a brunch
Karen says
I was in a cooking mood this weekend so I made these in the mini muffin pans. They were delicious and the mini size was the perfect size to just pop in your mouth kinda like one-bite brownies. The recipe made about 28 of the mini egg bites. I generously sprayed the muffin pan to make sure they wouldn't stick. I will definitely make them again. These would be good to take to a brunch.
Laureen King says
Hi Karen, I like to bake these for snacks as well. Keeps me out of the cookie jar lol.
tanya says
was looking for recipes and came across this page. The ingredients look great but I am going to be trying to cook them in 1 of those mini cupcake cookers. Wish me luck 🙃
Laureen King says
Great idea Tanya, hope you enjoy the recipe.
Nicole Tierheimer says
Made these with bacon, cheese and cut up cherry tomatoes. Delicious!!!!
DS says
looks great and fun morning dish to use for another day!
Cindy says
Should you take the egg bites out of the pan right away? Or wait till cooled?
Laureen King says
Cindy, I let them cool a bit and then remove from pan while they are still warm, but not hot.
Suzanne says
I was wondering if I can freeze them and how long for as making the big batch
Laureen King says
Yes, allow egg bits to cool completely, arrange on baking sheet and freeze for about 1 hour, then place in large ziplock bag. They will store for 1-2 months.
Linda McKague says
I made these last weekend and my family and I loved them and although I greased the muffin tin it was a big job to clean the muffin tin. I wish I read the comments before not after I made them. lol I greased a couple small glass containers as I had some extra mixture (I doubled the recipe) and they were very easy to clean. Next time will just use my small glass containers.