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Egg Bites

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close up shot of Egg Bites in a muffin pan
These easy egg bites create a tasty breakfast recipe filled with cheese and veggies and are the perfect size to grab-and-go when you are on the run.
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Table of Contents
  1. Egg Bites Ingredients
  2. How To Make This Egg Bites Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Egg bites are a quick and easy breakfast idea and a great way to get out the door fast in the morning. Packed with eggs, cheese, and veggies, these portable protein powerhouses are a fantastic option to avoid a drive-thru breakfast.

Looking for some other fun recipes to spice up your mornings? We love the simplicity of Banana Bread and Monkey Bread, both of which are always breakfast favorites!

close up shot of a bunch of Egg Bites

Egg Bites Ingredients

Egg Bites raw ingredients that are labeled

You’ll need:

  • 10 eggs
  • 1 cup Monterey Jack cheese, finely shredded
  • ¾ cup fresh spinach, finely chopped
  • ½ cup fire roasted jarred red peppers, finely chopped

SUBSTITUTIONS AND ADDITIONS

CHEESE: You could use pretty much any type of cheese you prefer in your egg bites. Monterey Jack is a great option because it’s not too sharp or too mild.

Other great options include cheddar cheese, Colby Jack, mozzarella cheese, provolone, gouda, or pepper jack for a bit of spice! Just make sure whichever cheese you use is finely shredded so that it melts properly.

VEGGIES: These cheese egg bites are made with just spinach and roasted red peppers, however, you could change this up in your own egg bites.

Feel free to take out veggies or add others in, such as green onions, diced cherry tomatoes, or mushrooms. You could also use fresh peppers (any color) in place of the fire-roasted red peppers.

EGGS: If you are trying to keep things a bit healthier, you could make your egg bites with egg whites and forego the yolks. You could also make the recipe half and half, using the whole egg for some and just the egg whites for others.

SPICE: I love adding a dash of hot sauce to my eggs to give them a little bit of a kick.

PROTEIN: You could easily add a bit more protein to your egg bites. Try sprinkling in some bacon bits or adding in chopped chicken, diced breakfast sausage, ham, or ground sausage.

How To Make This Egg Bites Recipe

PRO TIP:

Egg bites freeze well. Make a double batch and save them for a quick breakfast later.

STEP ONE: Fill a 9×13 baking dish halfway full with water. Place on the bottom rack of the oven. Preheat the oven to 300°F. Spray a 12-cup muffin pan with non-stick spray and set aside.

PRO TIP:

Do not skip the cooking spray; it will make cleaning up your pan much easier.

STEP TWO: In a large bowl, add all 10 eggs. Use a whisk and beat the eggs together.

PRO TIP:

Add a dash of sea salt and black pepper for a bit of extra flavor to your eggs.

Egg Bites process shot of eggs whisked together in a bowl

STEP THREE: Divide the mixed eggs equally between the 12 muffin cups in the baking tin, about ¼ cup of egg mix will be in each.

Egg Bites process shot of egg mixture poured into a muffin pan

STEP FOUR: Divide fire-roasted red peppers equally by 12. Add them on top of the eggs.

Egg Bites process shot of fire roasted red peppers placed on top of the egg mixture

STEP FIVE: Divide spinach equally by 12. Add to the muffin tin.

Egg Bites process shot of spinach placed on top of the egg mixture

STEP SIX: Divide Monterey Jack cheese equally by 12. Add to the muffin tin.

Egg Bites process shot of Monterey Jack cheese placed on top of the egg mixture

STEP SEVEN: Mix each egg bite with a fork to incorporate all ingredients in each cup.

Egg Bites process shot of ingredients mixed together with a fork in a muffin pan

STEP EIGHT: Place the muffin tin in the oven on the middle rack. Bake egg mixture for 30 minutes, or until the center is set.

PRO TIP:

Run a butter knife around the edge of each cup and they should pop out nice and easily.

Egg Bites process shot after egg bites are baked

How To Serve

Skip the takeout donuts and pop a couple of these delicious breakfast egg bites in a container on a busy morning to take with you. Add a homemade pumpkin spice latte and you can head straight to work.

These are also fantastic options to add to school lunches to sneak in a few more veggies.

Storage

IN THE FRIDGE: These egg muffins are the perfect quick morning meal when stored in the fridge. Keep them in an airtight container or tightly sealed Ziploc bag. When you’re ready for breakfast, simply heat them in the microwave for 30 seconds!

IN THE FREEZER: You can freeze your egg cups if you’d like them to keep a bit longer. Store in a Ziploc freezer bag. When reheating frozen egg bites, place them in the microwave for 1½ to 2 minutes.

close up shot of Egg Bites in a muffin pan

These delicious egg bites are a filling and tasty breakfast option. They are so easy to make and ready to grab and go when you’re on your way out the door in the morning. They can be made with any combination of eggs, veggies, cheese, and meat for a filling meal to start your day.

FREQUENTLY ASKED QUESTIONS

Can I use a silicone muffin tray for these egg bites?

This egg bite recipe will work either using a standard muffin tray or a silicone muffin tray.

Can I make extras of these egg bites?

These freeze well and are a great idea for a grab-and-go breakfast option. Make a big batch when you are doing your meal prep and freeze the extras to enjoy later.

Can I add extra veggies to this recipe?

These egg bites are very customizable. Change up the veggies and cheese that you use in the bites.

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close up shot of Egg Bites in a muffin pan

Egg Bites

5 from 1 vote
These easy egg bites create a tasty breakfast recipe filled with cheese and veggies and are the perfect size to grab-and-go when you are on the run.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12

Ingredients
  

  • 10 eggs
  • 1 cup Monterey Jack cheese finely shredded
  • ¾ cup fresh spinach finely chopped
  • ½ cup fire roasted jarred red peppers finely chopped

Instructions
 

  • Fill a 9×13 baking dish halfway full with water. Place on the bottom rack of the oven. Preheat the oven to 300°F. Spray a muffin tin with cooking spray and set aside.
  • In a large bowl, add eggs. Use a whisk and beat together.
  • Divide egg mixture equally between the 12 muffin spots in the baking tin, about ¼ cup each.
  • Divide fire-roasted red peppers equally by 12. Add to the muffin tin.
  • Divide spinach equally by 12. Add to the muffin tin.
  • Divide Monterey Jack cheese equally by 12. Add to the muffin tin.
  • Mix each egg bite with a fork to incorporate all ingredients in each cup.
  • Place the muffin tin in the oven on the middle rack. Bake for 30 minutes, or until the center is set.

Notes

Note: Egg bites freeze well. Make a double batch and save them for a quick breakfast later.
 
Note: Do not skip the cooking spray; it will make cleaning up your pan much easier.
 
Note: Add a dash of sea salt and black pepper for a bit of extra flavor in your eggs.
 
Note: Run a butter knife around the edge of each cup and they should pop out nice and easily.

Nutrition

Sodium: 184mg | Calcium: 95mg | Vitamin C: 3mg | Vitamin A: 477IU | Sugar: 1g | Fiber: 1g | Potassium: 77mg | Cholesterol: 145mg | Calories: 89kcal | Saturated Fat: 3g | Fat: 6g | Protein: 7g | Carbohydrates: 1g | Iron: 1mg
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