Name: Savory 6 Egg Bites for Busy Mornings Recipe
Prep time: 10 min
Cook time: PT-491260H34M17S
Total time: PT-491260H34M17S
Cuisine: American
Ingredients: 6 large eggs (room temperature); 1/4 cup milk (whole milk preferred); 1/4 cup shredded cheese (cheddar, Gruyere, or Monterey Jack); Salt and pepper to taste; 2 tablespoons chopped cooked bacon or ham; Finely chopped fresh vegetables such as spinach, diced bell peppers, or sweet onion

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Introduction

Start your busy mornings with these savory 6 egg bites that are easy to make and packed with flavor. They’re perfect for a quick, protein-rich breakfast you can customize to your liking.

The image shows a close-up of several golden-brown egg muffins baked in a dark muffin pan. Each muffin has a rough, slightly crispy top layer with bits of browned cooked ham scattered on the surface, giving contrast with pinkish-red patches. The muffins are thick with a fluffy, slightly uneven texture and a soft yellow color underneath the browned areas. The background shows a white marbled surface and soft natural light coming from the side, creating a warm and inviting feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs, at room temperature
1/4 cup milk (whole milk preferred)
1/4 cup shredded cheese (cheddar, Gruyere, or Monterey Jack)
Salt and pepper, to taste
Optional: 2 tablespoons chopped cooked bacon or ham
Optional: finely chopped fresh vegetables (spinach, bell peppers, onion)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a muffin tin with butter or cooking spray, or use silicone muffin liners for easy removal.
Step 2: In a medium bowl, whisk together the eggs, milk, salt, and pepper until the mixture is frothy and well combined.
Step 3: Gently fold in shredded cheese and any optional cooked meats or vegetables, being careful not to deflate the mixture.
Step 4: Pour the egg mixture evenly into the muffin cups, filling each about two-thirds full to allow room for puffing.
Step 5: Bake in the preheated oven for 15 to 20 minutes, until the edges are set and lightly golden and the centers feel springy when gently pressed.
Step 6: Remove from oven and let the egg bites cool in the tin for a few minutes before carefully removing them to serve.

Tips & Variations

Fill each muffin cup evenly to ensure consistent cooking and avoid under- or overcooked bites.
Try adding chopped jalapeños, sun-dried tomatoes, or fresh herbs like chives or parsley for extra flavor.
Avoid overbaking to prevent rubbery texture; the egg bites continue to cook slightly as they cool.
Use silicone liners or well-greased tins to prevent sticking and make removal easier.

Storage

Once cooled completely, store the egg bites in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave for 20–30 seconds or warm them in a toaster oven or conventional oven at 300°F (150°C) for 5–10 minutes until heated through.

How to Serve

The image shows a close-up of a dozen golden-brown baked egg muffins in a gray metal muffin tray. Each muffin has a slightly uneven top with small crispy browned bits and visible pieces of cooked pink ham mixed throughout the yellow egg base. The muffins have a soft, fluffy texture with some small air pockets. The tray is placed on a white marbled surface, and soft natural light highlights the golden color and texture of the muffins. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make egg bites ahead of time?

Yes! These egg bites are great for meal prep. Make a batch in advance and store in the fridge for easy breakfasts or snacks throughout the week.

What other ingredients can I add to egg bites?

You can add a variety of mix-ins like chopped spinach, bell peppers, mushrooms, feta cheese, cooked chicken, or sausage. Just make sure to chop ingredients finely and cook any raw additions beforehand to avoid excess moisture.