Make-Ahead Muffin Tin Egg Bites
Prepare these creamy egg bites in a muffin tin for easy, high-protein breakfasts you can grab all week.
- Prep Time: 10 min
- Cook Time: 18 min
- Total Time: 28 min
- Yield: 12 bites
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 12 large eggs
- 1/4 cup milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1/2 cup cooked, crumbled bacon or diced ham
- 1/4 cup chopped spinach
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup standard muffin tin.
- In a large bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined and slightly frothy.
- Distribute the shredded cheese, cooked bacon or ham, and chopped spinach evenly among the 12 muffin cups.
- Carefully pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
- Bake for 15 to 18 minutes, or until the eggs are set and a knife inserted near the center comes out clean.
- Let the egg bites cool in the muffin tin for 5 minutes before carefully removing them with a small offset spatula or butter knife.
- Serve warm or store cooled bites in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30 seconds.
Notes
- For a smoother texture, blend the egg mixture in a blender before pouring.
- You can substitute the meat and vegetables with your favorite fillings, such as mushrooms, bell peppers, or feta cheese.
- To make these freezer-friendly, let them cool completely, then place them in a freezer-safe bag.
Nutrition
- Serving Size: 1 bite
- Calories: 85
- Sugar: 1
- Sodium: 180
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 7
- Cholesterol: 110