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Mini Muffin Tin Egg Bites for Easy Healthy Breakfast Mornings

Make-ahead breakfast bites · Meal prep or grab-and-go mornings · fluffy, cheesy, and easy to customize
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • For the egg bites
  • 8 large eggs.
  • 1/2 cup half-and-half or milk.
  • 1/4 cup diced green pepper.
  • 1/4 cup chopped green onions.
  • 1/4 cup chopped spinach.
  • 3/4 cup cooked diced ham or bacon divided.
  • 3/4 cup shredded cheddar cheese divided.
  • 1/4 teaspoon salt.
  • 1/8 teaspoon black pepper.
  • Helpful ingredient notes
  • The recipe uses cheddar but it also notes that other cheeses work well depending on the variation you want.
  • Ham or sausage can be used instead of bacon.
  • Milk half-and-half, or cream all work, but including one of them helps keep the bites soft and fluffy.

Method
 

  1. Preheat and prep the pan.
  2. Heat the oven to 350°F and grease a nonstick muffin tin or silicone muffin cups with cooking spray.
  3. Prep the fillings.
  4. Chop the green pepper, green onions, spinach, and bacon or ham. Divide the vegetables and 1/2 cup of the bacon among the muffin cups.
  5. Mix the eggs.
  6. In a medium bowl, whisk together the eggs, half-and-half, salt, pepper, and 1/2 cup of the shredded cheese. A bowl with a spout makes pouring easier.
  7. Fill the muffin tin.
  8. Pour the egg mixture evenly into each cup. If a few look uneven, spoon a little mixture from fuller cups into the lower ones until they match more closely.
  9. Top and bake.
  10. Sprinkle the remaining bacon and cheese over the tops, then bake for 18 to 20 minutes. Check at 18 minutes and continue in short increments only if needed.
  11. Cool slightly and serve.
  12. The egg bites will puff as they bake and settle a bit after they come out of the oven. Serve warm or cool completely for meal prep