Quick and Easy Egg Bites
These Quick and Easy Egg Bites are little bundles of protein packed deliciousness. With endless flavor combinations, they bake up and are ready to serve in just 45 minutes. Enjoy right out of the oven or freeze for later. Bonus: they reheat straight from the freezer in just one minute!
Make Your Mornings Easy
I don’t know about you, but I usually don’t leave myself a lot of time in the morning to make breakfast. I’ve never really been the type to spring out of bed, ready to take on my day. I’m more of the hit snooze a couple times (more like 10), sit on the edge of the bed for a good 15 minutes, and shuffle around in a nonverbal daze until about 8am. But I’m working on it.
That is why I absolutely love having these quick and easy egg bites pre-made and in my freezer, ready to go for my slow moving mornings. I usually whip up a batch on the weekend when I’m doing my meal prep and then pop them in the freezer. In the morning, I reheat 1-2 egg bites in the microwave and voila! Breakfast is served in just one minute!
What’s In Quick and Easy Egg Bites?
Like most egg based recipes, my quick and easy egg bites are super versatile. Eggs will pretty much take on any flavor you give them, so you can change up the recipe when you get tired of a certain flavor combination or just want to try something new.
My original recipe calls for eggs, milk, diced potatoes, onions, cheddar, and cooked bacon. But you can feel free to use whatever type of cheese, meat, or veg you have on hand. As I said, eggs are very versatile! If you’re struggling to come up with some flavor combos, I’ve listed out several options below. Switch up the ingredients until your hearts content!
As petite as they are, I think these egg bites do a good job of filling you up and keeping you satisfied until lunch. They’re even nice enough to serve as an appetizer at a cocktail party because they taste great at room temperature as well.
Suggested Flavor Combinations
- Original – diced potatoes, onions, cheddar, cooked bacon
- Denver – diced cooked ham, onions, green pepper, cheddar
- Greek – diced roasted red peppers, red onions, spinach, feta
- Veggie – mushrooms, onions, spinach, zucchini, Swiss or goat cheese
- Mexican – cooked chorizo, onions, jalapeno, diced potatoes, Chihuahua or cheddar cheese
- Spanish – cooked chorizo, onions, roasted red pepper, manchego cheese
- Scandinavian – diced smoked salmon, dill, diced cream cheese, onions, and top with capers
- Italian – diced cherry tomatoes, chopped basil, cooked Italian sausage, grated provolone
- French – zucchini, grated gruyere, fresh herbs such as chives, tarragon, and thyme
- Get Your Greens – zucchini, asparagus, spinach, gruyere or goat cheese
- Meat Lovers – diced ham, bacon, breakfast sausage, onions, cheddar or Monterey jack cheese
As you can see, the flavor combinations are endless and easily interchangeable. If you don’t like cheese or can’t eat it, you can leave it out and add some more veggies or meat. Don’t eat meat? Amp up the veggies, swap out the meat for tofu, or use a plant-based meat substitute.
Tips for Making Quick and Easy Egg Bites
- Make sure you line the muffin tin AND spray the liner with non-stick cooking spray. If you don’t, the eggs will definitely stick to both, trust me!
- When spraying the muffin liners, be sure to just spray the liner and not the entire pan if you have a nonstick muffin pan. The cooking spray will ruin your pan, so spray carefully!
- I always have a container of bacon grease in my refrigerator – great for sautéing vegetables, cooking eggs, etc. Instead of wiping out the pan, pour all but 1 tablespoon of the bacon fat into a mason jar or resealable container and store in the fridge for up to 6 months.
- I use an actual tablespoon (silverware) to scoop the ingredients, not a measuring spoon. I find this easier and you get a little more filling in each egg bite.
- When making one of the other flavor combinations, remember that you only want about 1 – 1 ½ cups of actual filling, plus the cheese. For instance, for the Veggie version, you may only have 3-4 chopped mushrooms and 1/3 of a zucchini cooking in the pan. Use the remaining ingredients in a simple pasta dish with a white wine and butter sauce, or add to a lunch salad.
- The egg bites will sink a bit and become less puffy once removed from the oven and cooled, but that’s ok! It’s what the egg mixture supposed to do.
- To freeze the egg bites, let them cool completely and place in a freezer safe resealable bag or container and freeze them for up to 2 weeks. When you’re ready to eat, reheat in the microwave on high for 1 min per egg bite. No defrosting necessary!
- Alternately, you can bake the egg mixture in an oven safe frying pan for about 30 min at 350 and then cut into 8 pie shaped pieces.
Let’s Eat!
Believe me when I tell you these quick and easy egg bites are a morning lifesaver – quick to make, easy to freeze and reheat, and they make eating a filling breakfast so simple. I hope they make their way to your morning plate!
If you make my Quick and Easy Egg Bites, be sure to leave a comment and/or rate the recipe! I love hearing from you and feedback is always welcome. And be sure to tag me on social if you make it. Seeing photos of recipes you’ve made is my favorite!
Cheers to you, friend!
Quick and Easy Egg Bites
Ingredients
- 8 large eggs
- 1 cup milk
- 6 pieces bacon
- 1 small onion diced
- ¾ cup diced baby red or baby Yukon gold potatoes, or a mix of both
- 1 cup shredded cheddar cheese
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
Instructions
- Preheat your oven to 350°. Line a 12 hole muffin tin with liners and spray each liner with non-stick cooking spray (see recipe note). In a large bowl, whisk together eggs, milk, 1 tsp salt and ½ tsp pepper. Using a ¼ cup measuring cup, scoop ¼ cup of the egg mixture into each lined muffin hole. Each muffin hole will be about ⅔ full. Set aside.
- In a large frying pan, cook the bacon until crisp. Place cooked bacon on paper towel lined plate to drain, set aside.
- In the same frying pan, wipe out all but 1 tablespoon of the bacon fat (see recipe note). Add the diced potatoes and cook until they begin to brown and become tender, about 10 minutes.
- Add the diced onion to the potatoes and cook until softened and beginning to brown, about 3-5 minutes. Remove the pan from the heat.
- Scoop 1 tablespoon (see recipe note) of the mixture into each muffin hole. Add ½ piece of cooked bacon, crumbled, to each muffin hole. Then add a sprinkle of the shredded cheddar cheese (you should use the entire cup of cheddar and have no leftover cheese).
- Carefully stir each egg bite to disperse the filling ingredients.
- Place muffin tin in preheated 350° oven and bake for 15-20 minutes, until egg bites are puffed and golden brown.
- Let cool for 5 minutes and serve. If freezing, let cool completely and store muffin lined egg bites in freezer safe resealable bag or container for up to two weeks. When reheating, place frozen egg bite in microwave and cook on high for one minute. Enjoy!°
Notes
- Be sure to read the blog post for suggested flavor combinations!
- Make sure you line the muffin tin AND spray the liner with non-stick cooking spray. If you don’t, the eggs will definitely stick to both, trust me!
- When spraying the muffin liners, be sure to just spray the liner and not the entire pan if you have a nonstick muffin pan. The cooking spray will ruin your pan, so spray carefully!
- I always have a container of bacon grease in my refrigerator – great for sautéing vegetables, cooking eggs, etc. Instead of wiping out the pan, pour all but 1 tablespoon of the bacon fat into a mason jar or resealable container and store in the fridge for up to 6 months.
- I use an actual tablespoon (silverware) to scoop the ingredients, not a measuring spoon. I find this easier and you get a little more filling in each egg bite.
- When making one of the other flavor combinations, remember that you only want about 1 – 1 ½ cups of actual filling, plus the cheese. For instance, for the Veggie version, you may only have 3-4 chopped mushrooms and 1/3 of a zucchini cooking in the pan. Use the remaining ingredients in a simple pasta dish with a white wine and butter sauce, or add to a lunch salad.
- The egg bites will sink a bit and become less puffy once removed from the oven and cooled, but that’s ok! It’s what the egg mixture supposed to do.
- To freeze the egg bites, let them cool completely and place in a freezer safe resealable bag or container and freeze them for up to 2 weeks.
- When you’re ready to eat, reheat in the microwave on high for 1 min per egg bite. No defrosting necessary!
- Alternately, you can bake the egg mixture in an oven safe frying pan for about 30 min at 350 and then cut into 8 pie shaped pieces.
One Comment
Jeanne Kklatt
I made these quickly for my family, they looked so good. But there was way too much salt in this recipe. Half the salt and they would be very good.