Mornings can be a big hurry, so make breakfast easier with these easy, pre-prepared muffin tin egg bites containing all your favorite veggies. You can customize them to include any breakfast meat, cheese, and veggies that you like.
They are so simple to pop in the microwave from the freezer and quickly reheat to eat on the go. These are great options to take on the go!
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🌟Why You'll Love These Egg Bites
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
👩🍳 How to Make this Recipe
⭐ Pro Tip
I have made this recipe using a non-stick muffin tin and a regular muffin tin. If using a regular muffin tin, it is helpful to add a little extra cooking spray or butter. You can also cook them in silicone cupcake liners.
⭐ Pro Tip
Oven-baked egg bites can be reheated in the oven or the microwave, whatever you prefer. For another great reheatable breakfast, try these meatless breakfast burritos.
🥬 Muffin Tin Egg Bite Combinations to Try
The best egg bites have all your favorite ingredients in them! Try these for size:
- BEC – vegan or turkey bacon, egg, and cheddar
- Go Green – broccoli, green bell pepper, asparagus
- Rainbow – red, yellow, orange, and green bell peppers, red onion
- Simple – egg, cheese, seasoning of choice
- Classic – broccoli and cheddar, like your favorite soup
- Italian – pesto, chopped tomatoes, parmesan
- Protein-packed - spinach, feta, red pepper
- Pizza - pepperoni, mozzarella, tomato
- Croque madame - ham, cheddar
- Greek - feta, green pepper, olives
If you're looking for an egg recipe packed with greens, you can turn this kuku sabzi (herb frittata) into egg bites, too!
📋Recipe FAQs
Yes, these eggs are great to freeze and enjoy later. Freeze the egg cups in a sealed container and reheat them for a few minutes in the microwave when ready to eat. They are good for up to 2 months in the freezer.
Wrap frozen egg cups in a damp paper towel to help evenly steam them through, then microwave for 50 seconds, then 10 seconds at a time until heated. For refrigerated egg cups, microwave for 20 seconds, then 10 seconds at a time until heated.
Grease your muffin tin well before filling to prevent the eggs from sticking. I use avocado oil spray and it works great. If you would like to make doubly sure, use a non-stick muffin tin. You can use muffin tin cupcake liners, too. Silicon ones are great for reusing.
Use dried oregano, dried basil, Italian seasoning, smoked paprika, red pepper flakes, salt & pepper, everything but the bagel seasoning, or cumin. Choose your own adventure!
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Muffin Tin Egg Bites
Equipment
Ingredients
- 2 cups broccoli chopped
- ¼ cup onion diced
- ¼ cup red bell pepper diced
- 2 tablespoon oil olive, avocado, canola, sunflower seed, etc.
- ¾ cup Pepper Jack cheese shredded
- 8 large eggs
- ½ cup cottage cheese
- 3 slices turkey bacon or vegan bacon, chopped
- Pinch salt
- ¼ teaspoon pepper
- Cooking spray
Instructions
- Preheat oven to 350F.
- In the meantime, heat the oil in a medium pan. Cook the broccoli, onion, bell pepper, and turkey bacon until the veggies are slightly softened and aromatic, ~5 minutes. Set aside.
- In a blender, add the eggs, cottage cheese, salt, and pepper. Blend until smooth.
- Coat 12 standard muffin cups with cooking spray. Divide the broccoli and bacon mixture evenly. Do not press down. Leaving the space allows for the egg mixture to fill.
- Divide the egg mixture into the 12 cups over the broccoli and bacon mixture.
- Sprinkle the cheese mixture evenly over each cup.
- Cook 20-25 minutes until the eggs are set.
- Cool for 2-3 minutes. To release, lightly run a knife along the edge of each bit.
Salima
My kids are obsessed with these, especially the BEC combination. I've been making big batches on Sundays, freezing, and reheating during the week and I'm always impressed by how fluffy and moist they come out! I've shared this with so many mom friends, thank you for this recipe!
Candice
So glad you like these, Salima, and thank you for taking the time to share! The BEC is a classic, and I'm glad you're taking full advantage of the freezing and reheating... it's a great recipe for that. Enjoy!
Maybeth Drozd
Just made these in a microwave muffin pan adding some precooked cauliflower riced, some garlic powder and paprika and they were a hugh success. Starting on another batch since I have only one microwave pan (6 cup) !!!! Thanks for the recipe.
Candice
That sounds so good, Maybeth! Thank you for sharing 🙂
Rebecca
Just made these in regular muffin tin size and mini muffin tin size (12 min bake). Both came out perfect. I used coconut oil to grease both tins so they just slipped out without any sticking. Thanks for the recipe!
Candice
You're so welcome, Rebecca... I'm glad to hear you liked them!