Start your day with these protein-packed Easy Egg Bite Cups that are tender, flavorful, and perfect for busy mornings. Whether you’re meal prepping or need a quick, nutritious breakfast, these egg bites deliver savory satisfaction with every bite.
Customizable with your favorite veggies, cheese, and meats, these egg cups are a delicious canvas to suit any taste. Their light, fluffy texture and vibrant fillings make mornings something to look forward to!
- Quick and simple to prepare for busy mornings or meal prep.
- Customizable with a variety of veggies, cheeses, and meats to suit your preferences.
- Perfectly portioned for easy grab-and-go breakfasts or snacks.
Ingredients
- 6 large eggs: Provides a rich, protein-packed base, essential for texture and binding the bite cups.
- ¼ cup milk (or cream): Adds moisture and creaminess, helping the egg bites stay tender and light.
- Salt & freshly ground black pepper: Enhances the natural flavors of the eggs and mix-ins, balancing the seasoning.
- ½ cup shredded cheese: Cheddar, mozzarella, or your favorite; adds melty, savory richness and depth.
- ½ cup diced veggies: Bell peppers, spinach, onions, or mushrooms add crunch, color, and nutrients (optional).
- ¼ cup cooked bacon or ham: Provides a smoky, salty contrast; adds savory protein optional but recommended.
- Optional herbs: Fresh parsley, chives, or basil brighten and freshen the overall flavor profile.
Instructions
- Preheat Oven and Prepare Pan
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Set your oven to 175 °C (350 °F) and grease a 12-cup muffin tin or use silicone liners to prevent sticking. Ensuring the pan is well-prepared helps the egg bites release easily and keep their shape.
- Whisk Egg Mixture
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In a large bowl, vigorously whisk the eggs with milk, salt, and freshly ground black pepper until completely combined. This aeration creates a fluffy texture and ensures seasoning is evenly distributed throughout.
- Add Cheese and Fillings to Muffin Cups
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Evenly divide shredded cheese, diced veggies, and cooked meat among the muffin cups. Distributing the fillings first ensures each bite has a balanced flavor and texture.
- Pour Egg Mixture Over Fillings
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Carefully pour the egg mixture into each muffin cup, filling nearly to the top. Pouring gently prevents displacement of fillings and ensures even cooking.
- Bake Until Set and Golden
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Bake the egg bite cups for 18–22 minutes, until fully set and slightly golden on edges. This guarantees a tender interior with a lightly crisp exterior.
- Cool and Serve
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Allow the egg bites to cool slightly before removing from the tin to prevent breaking. Serve warm for the best taste and texture.
- These egg bites keep well in an airtight container refrigerated for up to 4 days, making them ideal for meal prep.
- Reheat gently in a microwave or oven to maintain tenderness without drying out.
- Feel free to customize fillings based on what you have available or your preferences.
Storage Tips
Store leftover egg bite cups in an airtight container in the refrigerator for up to four days. For longer storage, freeze in a single layer on a tray before transferring to a freezer bag.
Serving Suggestions
Enjoy these egg bites warm with a side of fresh fruit or toast for a balanced breakfast. They also pair wonderfully with a light salad or your favorite morning coffee or tea.
- Whisk the eggs and milk until frothy to create fluffier, lighter egg cups.
- Use silicone muffin liners for easy removal and less mess.
- Add fresh herbs either inside before baking or sprinkle on top after baking for a vibrant finish.
FAQs
- Can I make these egg bites ahead of time?
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Yes, they are perfect for meal prep. Store in the refrigerator for up to 4 days or freeze for longer storage.
- What can I substitute for milk or cream?
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You can use any plant-based milk or omit it entirely, but milk or cream helps to keep the bites moist and tender.
- Can I use different cheeses?
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Absolutely! Feel free to experiment with feta, goat cheese, or smoked gouda for varied flavors.
- Are these egg bites gluten-free?
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Yes, this recipe contains no gluten ingredients, making it suitable for gluten-free diets.
- Can I add more veggies?
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Yes, just ensure the veggies are diced finely and not too watery to avoid soggy egg bites.
- What’s the best way to reheat these?
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Reheat gently in the microwave for about 30 seconds or in a preheated oven at 175 °C (350 °F) until warmed through.
- Can I make these without meat?
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Yes, simply omit the bacon or ham and pack them with veggies and herbs instead for a vegetarian option.
Easy Egg Bite Cups
Equipment
- 1 muffin tin 12-cup size, greased or lined
- 1 large bowl for whisking eggs
Ingredients
- 6 large eggs
- 1/4 cup milk or cream
- Salt and freshly ground black pepper to taste
- 1/2 cup shredded cheese cheddar, mozzarella, or favorite
- 1/2 cup diced vegetables bell peppers, spinach, onions, mushrooms, optional
- 1/4 cup cooked bacon or ham chopped (optional)
- Optional herbs: chopped parsley chives, or basil
Instructions
- Preheat the oven to 350 °F (175 °C) and grease a 12-cup muffin tin or line it with silicone liners.
- In a large bowl, whisk together eggs, milk, salt, and pepper until fully combined.
- Evenly divide shredded cheese, diced vegetables, and cooked meat, if using, among the muffin cups.
- Pour the egg mixture over the fillings in each cup, filling almost to the top.
- Bake for 18 to 22 minutes, until the egg cups are set and lightly golden around the edges.
- Allow the egg cups to cool slightly before removing from the tin and serving warm.
Notes
- Use spinach, tomatoes, zucchini, or broccoli for added nutrition.
- Mix cheeses for richer flavor.
- Add fresh herbs before or after baking for brightness.
- Store in an airtight container refrigerated up to 4 days.
- Reheat for quick, grab-and-go breakfasts.
