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Eight egg bites stacked on a round white scalloped platter, surrounded by brown eggs.
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4.80 / 5 votes

Egg Bites

These easy egg bites are packed with vegetables and are a perfect grab-and-go healthy vegetarian breakfast option for busy mornings.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 12 large or 24 small egg bites
Calories: 156

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
US - Metric

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.

Nutrition

Serving: 1large egg bite | Calories: 156kcal | Carbohydrates: 2g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 202mg | Sodium: 113mg | Fiber: 0.4g | Sugar: 1g