I started making these muffin-tin egg bites on busy mornings when I needed something quick but still wholesome, and now they’ve become a total staple in my house.
They’re fluffy, flavorful, and you can mix in whatever veggies, cheese, or protein you’ve got on hand. The best part? They store and reheat beautifully, so I can meal-prep a batch on Sunday and have breakfast sorted for the week.
My kids love them because they’re bite-sized and fun, and I love them because they’re such a time-saver.
Why You’ll Love This Recipe
These egg bites check all the boxes: quick, easy, and totally customizable. They bake up in just 20 minutes, and you can swap the fillings to match whatever your family likes—veggies, bacon, sausage, or just straight cheese.
They’re naturally high in protein, low-carb, and way cheaper than the ones you’d buy at a coffee shop.
What makes them even better is how kid-friendly they are. Little hands can help whisk the eggs, sprinkle cheese, or choose their own mix-ins. And since they’re portable, they’re perfect for breakfast on the go, packed lunches, or even a snack after school.
What You’ll Need
Base mixture:
- 8 large eggs
- ½ cup milk (whole, skim, or unsweetened almond milk)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional mix-ins (choose your favorites):
- ½ cup shredded cheddar, mozzarella, or feta
- ½ cup cooked bacon or sausage crumbles
- ½ cup diced bell peppers
- ½ cup baby spinach, chopped
- ¼ cup diced onion
- ½ cup mushrooms, finely chopped
For garnish (optional):
- Fresh herbs like parsley or chives
Pro Tips
- Grease the pan well. Use cooking spray or silicone muffin liners so they don’t stick.
- Don’t overfill. Fill muffin cups about ¾ full—they puff up while baking.
- Whisk thoroughly. This helps the eggs bake light and fluffy instead of dense.
- Add cheese last. Sprinkle a little on top for that golden, cheesy crust.
- Cool before removing. Let them sit a few minutes to set up and release easily.
Tools You’ll Need
- Muffin tin (12-cup)
- Whisk
- Mixing bowl
- Measuring cups and spoons
- Nonstick spray or silicone liners
Substitutions and Variations
- Dairy-free: Use almond, oat, or coconut milk, and skip the cheese or use dairy-free cheese.
- Low-carb veggie boost: Load them with zucchini, broccoli, or kale.
- Spicy twist: Add jalapeños, pepper jack cheese, or a sprinkle of hot sauce.
- Meat lovers: Try diced ham, turkey, or leftover rotisserie chicken.
- Breakfast-for-dinner: Serve with toast or roasted potatoes for a fuller meal.
Make-Ahead Tips
- Prep early: Whisk eggs and prep veggies the night before, then assemble in the morning.
- Bake ahead: Cook a full batch and refrigerate for up to 4 days.
- Freezer-friendly: Once cooled, wrap individually in plastic wrap, then place in a freezer bag for up to 2 months.
- Reheat: Warm in the microwave for 30–45 seconds or in the oven at 325°F for 8–10 minutes.
How to Make Muffin-Tin Egg Bites
Step 1: Prep the oven and pan
Preheat oven to 350°F. Grease a 12-cup muffin tin generously with cooking spray or line with silicone muffin cups.
Step 2: Whisk the eggs
In a large mixing bowl, whisk together 8 eggs, ½ cup milk, salt, and pepper until smooth and well combined.
Step 3: Add mix-ins
Divide your chosen cheese, veggies, and meats evenly into the muffin cups. Pour the egg mixture on top until each is about ¾ full.
Step 4: Bake
Place in the oven and bake for 18–20 minutes, or until the egg bites are puffed, set in the center, and lightly golden around the edges.
Step 5: Cool and serve
Allow to cool for 5 minutes before removing from the tin. Garnish with fresh herbs if desired and enjoy warm or save for later.
Serving Suggestions
- Pair with fresh fruit and toast for a complete breakfast.
- Tuck into a lunchbox with crackers and veggies for a protein boost.
- Serve as a quick snack with salsa or hot sauce for dipping.
- Make mini breakfast sandwiches by sliding an egg bite into a biscuit or English muffin.
Leftovers & Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap individually and freeze up to 2 months.
- Reheat: Microwave for 30–45 seconds or bake at 325°F until warmed through.
Nutrition & Benefits
Egg bites are naturally high in protein, keeping you fuller for longer. Adding veggies gives you fiber and vitamins, while cheese adds flavor and calcium. Using milk lightens the texture, and if you swap in almond milk or Greek yogurt, you can make them even lighter or boost the protein further. They’re a balanced, grab-and-go option that makes mornings so much easier.
Recipe FAQ
1. Can I make these with egg whites only?
Yes, just use 10–12 egg whites in place of whole eggs for a lighter option.
2. Can I double the recipe?
Absolutely! Just use two muffin tins or bake in batches.
3. Do they puff up a lot?
Yes, but they deflate slightly as they cool—totally normal.
4. What’s the best way to freeze them?
Let them cool, wrap individually, and freeze in a bag or container for easy grab-and-go portions.
5. Do they taste like Starbucks egg bites?
They’re similar but baked instead of sous vide, so the texture is a little firmer. Still just as delicious!
Fluffy, Easy, and Family-Friendly
These muffin-tin egg bites are one of those recipes that make mornings run so much smoother.
They’re quick to prep, endlessly customizable, and perfect for kids and adults alike.
Whether you’re meal-prepping for the week or just need something fast before heading out the door, these little bites deliver every time.