Egg Bites

These egg bites are equally welcome when you need a quick healthy breakfast on the way out the door or at a leisurely brunch. They can be customized with your favorite fillings and baked in full-size or mini muffin pans.

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

Adapted from Mandy & Rebecca Wolfe | More Mandy’s | Appetite by Random House, 2022

It’s so hard to find a breakfast that’s easily portable, not loaded with carbs and sugar, and ready in seconds (if you just reheat it). And so, voilà: Les Mini Egg Bites. You’re baking muffin tins of these brekkie bombs, so you’ll have lots to store in your fridge or freezer for the future when the mood strikes!

The fun thing about these is that you can customize them to your liking—keeping them veggie (which these are) and mixing them up with different vegetables, or adding meat if you like. And they’re great even if you’re dairy-free—omit the cream and cheese and they’ll be a little less fluffy but still taste delicious!–Mandy & Rebecca Wolfe


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 popular coffee shop variety.

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.

Notes on ingredients

Eggs, cheese, sun-dried tomatoes, oil, basil, onion, and mushrooms.
  • Veggies–You can change up the vegetables to whatever you prefer or whatever 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.

Recipe FAQs

How should I serve these?

For a low-carb meal, serve these tasty egg bites alongside some crispy bacon or sausage. Alternatively, you could stuff them inside a homemade bagel or English muffin. Our testers also enjoyed these 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 in place 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. Make the egg bites, cool to room temperature, then store in an airtight container for up to 5 days. Rewarm in the microwave or in a warm oven, or serve them at room temperature.

Can you freeze egg bites?

Yes. Let them cool to room temperature, then freeze in a single layer on a baking sheet and stash 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

☞ 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

Egg Bites

Eight egg bites stacked on a round white scalloped platter, surrounded by brown eggs.
These easy egg bites are packed with vegetables and are a perfect grab-and-go healthy vegetarian breakfast option for busy mornings.

Prep 15 mins
Cook 20 mins
Total 35 mins
Breakfast
American
12 large or 24 small egg bites
156 kcal
4.80 / 5 votes
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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

Directions
 

  • 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.
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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.

Show Nutrition

Serving: 1large egg biteCalories: 156kcal (8%)Carbohydrates: 2g (1%)Protein: 8g (16%)Fat: 13g (20%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 202mg (67%)Sodium: 113mg (5%)Potassium: 165mg (5%)Fiber: 0.4g (2%)Sugar: 1g (1%)Vitamin A: 502IU (10%)Vitamin C: 4mg (5%)Calcium: 71mg (7%)Iron: 1mg (6%)

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Recipe Testers’ Reviews

I am 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 a certain coffee shop chain 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 since they are currently abundant in my garden. I snapped the photo right after they came out of the oven but they did deflate after 5 minutes or so and while they didn’t look quite as pretty, they tasted delicious.

I am 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 wanted, it’s just that kind of recipe.

These egg bites were so easy and so tasty, even after a few days being left in the fridge. I have 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 of fillings is limitless!

Get your cell phone ready to take pictures of these little beauties when they come out of the oven standing tall like a miniature souffle 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 take-away breakfast or quick and healthy snack that was yummy eaten warm or cold right from the refrigerator.

My husband recently had egg bites when we were out at a coffee shop and really enjoyed them and thought about making them at home. So when I saw this recipe, I had to make it!

I made them in a full-size muffin pan so 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 when first out of the oven and then ate them warmed in the microwave for several days after. I liked them better the next day rather than right out of the oven.

Easy, fun, and abundant (!), this recipe for mini egg bites is a solid winner, especially for anyone short on time (hand raised high) and wanting to have 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 mostly ingredients you might already have on hand. (I made the recipe as stated, with dairy, but if you weren’t using the cream or cheese, all of 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 also 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 2 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 and basil and the mushrooms make them substantial and filling. You could easily adapt 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 was a perfect serving for a quick breakfast. They were great warmed up the next day as well.

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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.

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