Mini Egg Bites
Mini egg bites are the perfect option for a quick breakfast or healthy lunch. Full of veggies and protein, these yummy egg cups will be a new regular in your meal prep routine.
These mini egg muffins are the perfect healthy breakfast for busy mornings. With simple ingredients and tons of flavor variations, these are loved by kids and adults alike. They are delicious warm and at room temperature, for an easy lunchbox filler or quick summer snack.
My muffin tin egg bites have lots of red peppers, spinach, green onions and white cheddar cheese, and are packed with flavor. But the best part about this recipe, in my opinion, is its versatility! Substitute any different vegetables that your family likes. Add some crumbled cooked breakfast sausage. Substitute your favorite cheese, or skip it altogether. Any way you make them, these mini egg bites are a great way to start the day! Serve these with toasted english muffins and some fresh fruit salad for a simply delicious breakfast.
For more simple make-ahead breakfast options, check out my maple walnut granola, blueberry buttermilk muffins, blackberry oatmeal bake, or vanilla overnight oats.
You Will Love This
- These breakfast egg muffins are a great option for meal prep – they last for several days in the fridge and are a super easy grab-and-go healthy breakfast or snack.
- All you need to make these egg bites in a mini muffin tray. No sous vide machine or other fancy equipment required!
Ingredients
To make these delicious mini egg bites, you need the following simple ingredients:
- Olive oil or cooking spray: For coating the mini muffin pan and sauteing the veggies.
- Red bell pepper: Any color of pepper will work great! You can also substitute any of your favorite veggies.
- Baby spinach: The recipe calls for fresh baby spinach. It looks like a lot, but it cooks down a ton – I promise!
- Green onion: Feel free to substitute any fresh herbs of your preference.
- Salt and pepper to taste
- Whole Eggs: The number of eggs that you need will depend a little bit on how big they are. I used 6 large eggs, and that was perfect for my muffin pan. You may need up to 8 eggs if yours are smaller.
- Half and half: Just a little bit of half and half makes a super creamy egg bite. You can substitute milk if you want to lighten these up a bit!
- Cheddar cheese: I used sharp white cheddar cheese, but you could use any good melting cheese of your preference in these egg bites. Mozzarella cheese and pepper jack cheese are great options. Make sure to freshly shred the cheese so that it melts well.
Instructions
Step One: Preheat the oven to 350 degrees F. Coat the mini muffin tin with nonstick spray or olive oil.
Step Two: Prepare the ingredients. Shred the cheese. Seed and finely dice the red bell pepper. Roughly chop the baby spinach. Slice the green onion into thin slices. Crack the eggs into a large bowl. Whisk the eggs with the half and half and set aside.
Step Three: Heat a saucepan over medium heat. Add a drizzle of olive oil or some cooking spray. Saute the peppers for 4-5 minutes, until softened. Add the chopped spinach and saute another few minutes until wilted. Season the veggies with salt and pepper to taste.
Step Four: Add a small scoop of cooked veggies to each well of the muffin tin. Top with a sprinkle of shredded cheese and green onion. Pour egg mixture slowly into each well, just to cover the cheese and veggies. Each well of my mini muffin tin took about 1-2 tablespoons of egg mixture.
Step Five: Put the mini muffin tin in the preheated oven, and bake for 10-12 minutes. The mini muffins are done when the middles are set and spring back when touched.
Step Six: Allow the egg bites to cool for a few minutes in the pan, and then remove them to a plate or cooling rack. Slide a sharp knife around the edges of the muffins to loosen them from the muffin tin, if necessary.
NOTE: When you first take your egg bites out of the oven, they may be tall and puffed up. As they cool, the middles will probably sink in a bit. That is totally normal, so don’t fret! They will taste great.
Storage
Store leftover egg bites in an airtight container or zip-top bags in the refrigerator for up to 3-4 days. I usually put mine right into my glass lunch containers for an easy grab-and-go lunch option.
Mini Egg Bites
Ingredients
- 1 tablespoon olive oil
- 1/2 cup red bell pepper diced
- 1 1/2 cups fresh baby spinach roughly chopped
- salt and pepper to taste
- 1 bunch green onions
- 6 large eggs
- 2/3 cup shredded white cheddar cheese
- 1/4 cup half and half
Instructions
- Preheat the oven to 350 degrees F. Coat the mini muffin tin with nonstick spray or olive oil.
- Prepare the ingredients. Shred the cheese. Seed and finely dice the red bell pepper. Roughly chop the baby spinach. Slice the green onion into thin slices. Crack the eggs into a large bowl. Whisk the eggs with the half and half and set aside.
- Heat a saucepan over medium heat. Add a drizzle of olive oil or some cooking spray. Saute the peppers for 4-5 minutes, until softened. Add the chopped spinach and saute another few minutes until wilted. Season the veggies with salt and pepper to taste.
- Add a small scoop of cooked veggies to each well of the muffin tin. Top with a sprinkle of shredded cheese and green onions. Pour egg mixture slowly into each well, just to cover the cheese and veggies. Each well of my mini muffin tin took about 1-2 tablespoons of egg mixture.
- Put the mini muffin tin in the preheated oven, and bake for 10-12 minutes. The mini muffins are done when the middles are set and spring back when touched.
- Allow the egg bites to cool for a few minutes in the pan, and then remove them to a plate or cooling rack. Slide a sharp knife around the edges of the muffins to loosen them from the muffin tin, if necessary.
