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I love whipping up this egg bites recipe. They’re perfect for busy mornings, weekend brunch, or even a quick snack during the day. They’re light, fluffy, and packed with flavor, and the best part is, you can mix and match ingredients based on what you have on hand.
“Egg bites are a great way to start the day! And they are perfect for meal prepping for the week!”
-Becky
I love how easy egg bites are to make in a muffin tin. They come out so soft and fluffy, and everyone loves them! They are perfect for busy mornings, brunch spreads, or even a post workout snack. You can easily make a big batch and then store them in the fridge, or freeze them for later. Just reheat and go!
Of course, these baked egg bites are also great for holiday mornings or brunches. Pair them with fresh Fruit Skewers and a Fruit Dip. Or, with a slice of Grasshopper Pie or these Pink Cupcakes. Then serve crisp Daiquiris, Mojitos, sweet Peach Mimosas, or a refreshing Virgin Piña Colada to bring it all together.
Ingredients for Baked Egg Bites
- eggs – The base of this recipe and a great source of protein.
- milk – Helps make the egg bites fluffy and tender.
- shredded cheese – Cheddar, mozzarella, or your favorite blend.
- diced bell pepper – Adds sweetness and color.
- cooked crumbled bacon – For a savory, smoky bite.
- fresh spinach – Optional, but shredded spinach adds a nice pop of green.
A full list of ingredients is included in the recipe card below.
Variations
- Veggie Lovers: Swap bacon for mushrooms, onions, or zucchini.
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños.
- Dairy-Free: Use unsweetened almond milk and leave out the cheese.
- Change ingredients based on what you have on hand: Add crumbled sausage or ham, chopped tomatoes, or green onions. Try different cheeses like feta or pepper jack for a new flavor. The combinations are endless!
- Make them Extra Creamy: Add in even more protein by stirring in ¼ to ½ cup of full-fat cottage cheese.
- Smooth Egg Bites: For a smooth texture, use a blender to blend the eggs, milk, and full-fat cottage cheese together before mixing in the other ingredients.
How to Make Egg Bites in the Oven
- Preheat the oven to 350 degrees F and grease a 12-cup muffin tin with nonstick In a medium bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- Stir in the shredded cheese, bell peppers, bacon, and spinach.
- Pour the batter evenly into the muffin cups, filling each one about halfway to three quarters full. Use a spoon to evenly distribute the heavier ingredients.
- Bake for 18–22 minutes, or until the egg bites are set and slightly golden on top. Let them cool for a few minutes before removing from the muffin tin. Serve warm or let them cool to room temperature and store for later.
Expert Tips
- Don’t overfill – Leave a little room for the egg mixture to rise.
- Cool before removing – Let them rest for a few minutes to set.
- Use the right pan – A nonstick or silicone muffin pan makes these even easier to release and clean up afterward. If using a metal pan, be sure it’s well greased to avoid sticking.
Need more easy breakfast ideas? Try these Gluten Free Pancakes, Apple Pie Overnight Oats, or these yummy Lemon Blueberry Muffins.
Easy Egg Bites FAQs
Yes! These are perfect for meal prep. Store them in an airtight container and keep in the refrigerator for up to 4 days or freeze for up to 2 months.
Let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer-safe container. To reheat, microwave for 20–30 seconds if refrigerated or 45–60 seconds from frozen. You can also reheat them in a toaster oven or air fryer to get a slightly crisp outside.
You can! Just replace the whole eggs with about 1 1/2 cups of liquid egg whites and adjust cooking time as needed.
If you have tried this recipe or any others from Celebrating Simply, I’d love it if you would leave a ⭐ star rating and share your thoughts in the ✍️ comments below. Your feedback means a lot!
Egg Bites Recipe
Equipment
- Muffin Pan
Ingredients
- 6 large eggs
- 1/4 cup milk
- 1/2 cup cheddar cheese, shredded
- 1/4 cup bell peppers, chopped
- 1/4 cup spinach, chopped
- 1/4 cup bacon, cooked and crumbled
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees F and grease a 12-cup muffin tin with nonstick cooking spray.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until smooth.
- Stir in the shredded cheese, bell peppers, bacon, and spinach.
- Pour the batter evenly into the muffin cups, filling each one about halfway to three quarters full. Use a spoon to evenly distribute the heavier ingredients.
- Bake for 18–22 minutes, or until the egg bites are set and slightly golden on top.
- Let them cool for a few minutes before removing from the muffin tin. Serve warm or let them cool to room temperature and store for later.
Notes
- Don’t overfill – Leave a little room for the egg mixture to rise.
- Cool before removing – Let them rest for a few minutes to set.
- Use the right pan – A nonstick or silicone muffin pan makes these even easier to release and clean up afterward. If using a metal pan, be sure it’s well greased to avoid sticking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Step 3 spinach is included in the items to add. I don’t see spinach in the ingredient list. How much spinach should I use
Hi Irene! Thank you for that! I added 1/4 cup of finely chopped spinach to mine. I also added it to the recipe card. It’s optional, along with any other mixins, so you could just do a tablespoon or two, depending on your taste. Hope that helps and thank you again!
These are so easy to make!