Authors Mandy and Rebecca write that it’s nigh unto impossible to make a breakfast that’s portable, light on carbs, and ready in seconds (by reheating them). Well, not anymore!

Say hello to mini egg bites. The fun thing about these eggy mouthfuls is you can customize them—keeping them veggie or adding your favorite breakfast meat. (Me? I love adding crumbled cooked sausage. Or if I’m feeling in a Portuguese mood, I toss in some chopped sautéed chouriço.)

Because you bake these in regular or mini-muffin tins, you end up with plenty to store in your fridge or freezer. Just pop them in the microwave at home, work, or school, and, BOOM, you have breakfast.

You can enjoy these even if you’re dairy-free. Simply leave out the cream and cheese. Sure, they’ll be a wee bit less fluffy, but they’ll still taste delicious!

david caricature

Why Our Testers Loved This

Our testers were delighted that these were “so easy and so tasty” and stored well. Sasha P. even proclaimed them to be, “better than the kind you find at Starbucks.”

Jenny H. joined in with her comment: “Easy, fun, and abundant, this recipe for mini egg bites is a solid winner, especially for anyone short on time and wanting to have a nutritious, non-sugary breakfast option.

What You’ll Need to Make This

Eggs, cheese, sun-dried tomatoes, oil, basil, onion, and mushrooms.
  • Veggies–You can change up the vegetables as you like or to match what you have on hand. Fresh tomatoes, chopped broccolini, shredded zucchini, or greens are all great choices.
  • Heavy cream–The cream lends richness to these breakfast bites, but you could substitute half and half or leave out the cream for a lighter option.
  • Cheddar cheese–Substitute your favorite cheese here, if you prefer. Monterey or pepper Jack, or mozzarella would be good choices. Don’t use pre-shredded cheese, as it doesn’t melt well.
  • Sun-dried tomatoes–Our testers had the best results using oil-packed tomatoes. You could substitute the dry variety, but consider soaking them briefly in hot water before using them so that they are a bit more pliable.

How to make egg bites

  1. Preheat the oven to 400°F. Coat your muffin pan with cooking spray.
A skillet with onions and mushrooms cooking; a bowl of eggs being whisked.
  1. Sauté the onions and mushrooms in oil. Cook the vegetables until tender and golden.
  2. Beat the eggs.
A bowl with raw eggs, sun-dried tomatoes, basel and cream being poured in; a muffin tray being filled with eggs.
  1. Whisk in the cream, cheese, sun-dried tomatoes, basil, and sautéed vegetables together. Season with salt and pepper.
  2. Fill the muffin wells. Pour the egg filling into the muffin tins, filling each no more than 3/4 full. Bake until golden brown on top and the egg filling begins to pull away from the side of the muffin pan.
  3. Cool slightly. Pop the egg bites out of the muffin pan and serve warm or at room temperature.

Common Questions

How should I serve these?

For a low-carb or keto meal, serve these tasty egg bites alongside some crispy bacon or sausage. Alternatively, you can stuff them inside a homemade bagel or English muffin. Our testers also enjoyed them drizzled with a little hot sauce.

Can I use different fillings?

Definitely. Feel free to use fresh tomatoes, chopped broccolini, spinach or kale, or even some shredded zucchini instead of the recommended vegetables. You could also stir in cooked crumbled sausage or bacon before baking the egg bites.

Can I make these in advance?

Yes, in fact, our testers found that they enjoyed these even more the day after baking. Simply make the egg bites, cool them to room temperature, then store them in an airtight container for up to 5 days. Rewarm them in the microwave or a warm oven, or serve them at room temperature.

Can you freeze egg bites?

Yes. First, let them cool to room temperature, then freeze them in a single layer on a baking sheet and stash them in an airtight container or resealable bag for up to 2 months. Thaw in the refrigerator overnight before warming and serving.

Helpful Tips

  • Coat your muffin tin very well with cooking spray or oil before filling it with the egg mixture.
  • Don’t overbake, or the eggs may become tough and rubbery. You want the egg filling to be just set.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Warm leftover egg bites in the microwave for 15 to 30 seconds. They’re also great served at room temperature.
  • This egg bites recipe is suitable for gluten-free diets.

More Great Baked Egg Recipes

Write a Review

If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David

Eight egg bites stacked on a round white scalloped platter, surrounded by brown eggs.

Egg Bites

4.80 / 5 votes
These easy egg bites are packed with vegetables and are a perfect grab-and-go healthy vegetarian breakfast option for busy mornings.
David Leite
CourseBreakfast
CuisineAmerican
Servings12 large or 24 small egg bites
Calories156 kcal
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes

Equipment

  • 2 Mini or 1 regular muffin tins

Ingredients 

  • Cooking spray
  • 1/2 cup diced onion
  • 1 cup sliced button mushrooms, chopped in the mushrooms are large
  • 2 tablespoons olive oil
  • 12 large eggs
  • 1/2 cup heavy cream
  • 1/2 cup shredded Cheddar cheese
  • 1/3 cup chopped oil packed sun-dried tomatoes, drained and patted dry
  • 1 tablespoon shredded fresh basil
  • Salt and freshly ground black pepper

Instructions 

  • Preheat the oven to 400°F (205°C). Coat a standard or two mini muffin pans well with cooking spray.
  • In a nonstick skillet over medium heat, combine the onion, mushrooms, and olive oil, and cook until soft, 4 to 6 minutes. Remove from the heat and let cool.
  • Crack the eggs into a large bowl and whisk thoroughly. Add the cream, cheddar, sun-dried tomatoes, basil, and the onion and mushroom mixture, and mix well to combine. Season with salt and pepper.
  • Fill each cavity in the muffin pans no more three-quarters full with the egg mixture.

    ☞ TESTER TIP: Depending upon the size of your muffin tin, you might have some egg mixture left. Don't top off the wells, they might overflow. Better to bake off the rest of the eggs in a second batch.

  • Bake until the eggs start to pull away from the sides of the molds and the tops look golden brown and caramelized, 11 to 13 minutes for mini muffin pans, and about 15 minutes for a regular muffin pan.
  • Remove from the oven and allow to cool slightly before devouring.

Notes

  1. Storage–Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
  2. Reheating–Warm leftover egg bites in the microwave for 15 to 30 seconds. They’re also great served at room temperature.
  3. Switch up your filling–Substitute other vegetables such as shredded zucchini, chopped greens, or chopped broccolini, or add in cooked crumbled sausage or bacon.
  4. Dietary–This recipe is suitable for gluten-free diets.
More Mandy's Cookbook

Adapted From

More Mandy’s

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Nutrition

Serving: 1 large egg biteCalories: 156 kcalCarbohydrates: 2 gProtein: 8 gFat: 13 gSaturated Fat: 5 gMonounsaturated Fat: 5 gTrans Fat: 0.02 gCholesterol: 202 mgSodium: 113 mgFiber: 0.4 gSugar: 1 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Photo © 2023 Alison Slattery. All rights reserved.

Recipe Testers’ Reviews

I’m always looking for breakfast, lunch, or snack foods that are high in protein and low in carbs; these delicious egg bites fit the bill! Reminiscent of Starbucks’ version but even better!

Six egg bites on a blue plate with scalloped edges.

I love that the recipe simultaneously offers guidance and flexibility; I opted for chopped cherry tomatoes rather than sun-dried tomatoes as they’re currently abundant in my garden. I snapped the photo right after they came out of the oven, but they did deflate after five minutes or so, and while they didn’t look quite as pretty, they tasted delicious.

I’m looking forward to trying them with different vegetable combinations as well as other cheeses–the possibilities are endless.

As soon as I tasted these adorable egg bites, I quickly phoned a bunch of friends and set up a brunch date! These are perfect! Easy and quick to make, and the fact that they can be made ahead and reheated is especially ideal.

A muffin tin filled with baked egg bites.

It would be a cinch to add any ingredients that you want; it’s just that kind of recipe.

These egg bites were so easy and so tasty, even after a few days in the fridge. I’ve tried making egg bites before, but they always turned out a bit rubbery, so I was really pleased that this recipe yielded fluffy, flavourful bites. The options for fillings are limitless!

Get your cell phone ready to take pictures of these little beauties when they come out of the oven, standing tall like miniature soufflés that gradually deflates a wee bit, yielding tasty morsels of egg, cheese, and veggies.

I made my bites in a full-size muffin pan sprayed with olive oil and substituted sauteed chopped broccolini and 12 quartered cherry tomatoes for the mushrooms and sun-dried tomatoes, making it my own as the recipe author suggests.

The bites were perfectly baked in 15 minutes yielding a rewarding takeaway breakfast or a quick and healthy snack that was yummy eaten warm or cold right from the refrigerator.

Recently, my husband had egg bites when we were at a coffee shop and really enjoyed them. I then thought about making them at home. When I saw this recipe, I had to make it!

I cooked them in a full-size muffin pan. They were a great grab-and-go breakfast that we both enjoyed. I made them as stated, but the ingredients could be switched up to make with bacon, sausage, other vegetables, etc.

We had them right out of the oven and then, for several days after, ate them warmed in the microwave. I liked them better the next day rather than right out of the oven. The flavors marry well.

Easy, fun, and abundant(!), this recipe for mini egg bites is a solid winner, especially for anyone short on time (hand raised high) who wants a nutritious, non-sugary breakfast option. They would also be fantastic as an appetizer for a brunch or, quite honestly, for any gathering.

The recipe comes together in a cinch with ingredients you most likely already have on hand. (I made the recipe as stated, with dairy, but if you weren’t using the cream or cheese, all the ingredients are pretty much pantry staples.)

I particularly enjoyed the tang of the sun-dried tomatoes alongside the earthiness of the sautéed mushrooms, but I’m eager to play with other variations such as some braised garlicky greens, shredded zucchini, or even chopped Canadian bacon or cooked Italian sausage.

The muffins popped out of the pan easily and accumulated in a pile of delicious little treats. I saved some to test their endurance, and they were every bit as wonderful two days later.

These are great for a weekday “grab-and-go” breakfast or for a weekend brunch buffet. This vegetarian version has a wonderful blend of flavors with the sundried tomatoes, basil, and mushrooms making them substantial and filling. You could easily adapt it to suit your taste as well by adding other vegetables or meat.

The preparation is simple and quick. One change I might make is rather than mixing the sundried tomatoes and mushroom/onion mixture into the eggs, I would add them to the muffin cups and then pour the egg mixture on top. This would make it easier to make sure those ingredients are equally divided among the muffin cups.

I found that two of these with a cup of coffee were a perfect serving for a quick breakfast. They were great warmed up the next day as well.




About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.


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Recipe Rating




4 Comments

  1. 5 stars
    I live alone. Instead of muffin tins, I used 2 eggs, a touch of milk so it would coat the entire bottom of an 8-inch saute pan, used butter first, sprinkled on fine diced cherry tomato, onion, mushroom, spinach, salt/pepper. Covered it so it would cook through without turning. Rolled it onto the plate. Thought to add a touch of oregano and a some shredded cheddar toward the end, maybe next time. Can easily change the add-ons, served with a bit of salsa. Bacon or sausage? Serve it on the side.

    1. Diane, what a wonderful way to make a recipe work for you. Please let us know if you try other variations.

  2. 4 stars
    The worst part of a low carb lifestyle is breakfast. These are a nice twist and I can make them once a week… I tried a Greek influenced flavor – roasted red peppers, onion, feta, parsley and a touch of Mediterranean oregano. I thought it might be a little light on the filling so I sauteed some frozen riced cauliflower with the onion and it worked great!

    1. Fantastic, Liz! The variation sounds amazing and we’re delighted that they turned out so well. Please let us know what you make next.