Easy Egg Bites Recipe with 5 Flavor Variations

Egg bites make breakfast feel totally doable, even on the busiest mornings. They start with a super simple 2-ingredient base and turn out fluffy, flavorful, and filling. Think of them like a mini omelet you can eat with your hands, perfect when you’re rushing out the door or need something quick between tasks. You can mix and match whatever add-ins you like, so every batch feels a little different. 

For easy, to-go breakfasts, I used to only make mini salmon quiche or a breakfast sandwich. When there’s a crowd, I found that having a tray of egg bites ready makes mornings way easier.

They’re protein-packed, easy to customize, and a great way to use up leftovers. Chopped meat, frozen veggies, and whatever cheese you’ve got all work perfectly. I usually bake a dozen, keep a few in the fridge, and freeze the extras for later. They reheat well in the microwave or oven without drying out, so breakfast becomes as simple as heat and eat. 

Why You’ll Love This Recipe

• Meal prep win: Make a bunch ahead of time and keep them in the fridge or freeze.
• Easy to make: Start with the basic mix then add whatever sounds good!
• Use leftovers: Got extra veggies or cooked meat? Toss them in and skip the food waste.
• Perfect for brunch: Bake a tray with a few different flavor combos so everyone gets what they want.
• Good anytime: These work for breakfast, brunch, lunchboxes, or even a quick snack when you need something filling.
• Great for groups: One batch makes about 12, so it’s an easy win when you’re feeding a crowd.

How to Make Egg Bites

The best part about making egg bite muffins is how easy they are to change up. Once you’ve got the base down, it’s fun to mix in whatever you’re craving or need to use up from the fridge. It’s a simple way to keep breakfast interesting while sticking to your prep routine, and the whole batch comes together in just 30 minutes.

Scroll to the bottom of this post for a printable recipe card with all the ingredients, measurements, and step-by-step instructions.

Ingredients You Need

For the base

• Eggs: Fresh eggs give the best flavor and texture. Not sure if they’re still good? Try a float test or crack one open to check.
• Salt

Beef and cheese

• Ground beef: I like using lean, cooked ground beef. 
• Cheese

Bacon cheddar

• Bacon: Crumble cooked bacon so it mixes evenly
• Cheddar cheese: Freshly shredded mild or sharp cheddar melts better than pre-shredded.

Ham and cheddar

• Ham: Any cooked, chopped ham will do. Leftovers or sliced deli ham work just as well.
• Cheddar cheese
• Garlic powder
• Onion powder

Buffalo chicken

• Cooked chicken: Leftover chopped or shredded chicken works great.
• Buffalo Sauce: Mix it with the chicken before adding to the eggs so everything’s coated evenly. Don’t overdo it or the eggs won’t set right.
• Green onions: Adds brightness and a little crunch.

Broccoli cheddar

• Broccoli: Lightly steam and finely chop it so it mixes well without sinking to the bottom.
• Cheddar cheese
• Dried thyme
• Garlic powder

Jalapeno popper

• Cheddar cheese
• Cream cheese: Philadelphia is my go-to, but any brand you like is fine.
• Jalapeño peppers
• Garlic powder
• Onion powder

Step-By-Step Instructions

Whisk a few eggs, mix in your favorite ingredients, and let the oven handle the rest. With just 10 minutes of prep, egg bites are a simple way to serve up a hot, flavorful breakfast any day of the week.

Step 1: Prep

Set your oven to 350 F. Lightly grease a standard 6 or 12-cup muffin tin so the egg bites come out easily after baking.

Step 2: Make the batter

Crack the eggs into a large bowl and whisk until well blended. Add your chosen mix-ins and a bit of salt, then give everything a good stir to combine.

Step 3: Bake

Pour the egg mixture evenly into the muffin cups, filling each one about ¾ full. Bake for 20 minutes, or until the eggs are fully set.

Step 4: Cool

Once baked, let the egg bites cool in the pan for 5 minutes. Use a knife to gently loosen the edges, then pop them out and either serve warm or let them finish cooling on a wire rack.

Substitutions

Egg bites come down to just two must-haves: eggs and a little salt. Those can’t be swapped, but the mix-ins are totally flexible. Use what you have or change it up to fit your taste. Here are some easy ideas to try:

• Ground beef: You can swap this with ground pork, sausage, or ground bison.
• Bacon: Turkey bacon is a good alternative.
• Cheddar cheese: Colby Jack, Monterey Jack, Gouda, or Provolone are all great melty options.
• Cooked chicken: Canned chicken, rotisserie chicken, or tofu crumbles work just as well.
• Buffalo sauce: Use your favorite store-bought version or make your own with hot sauce and melted butter.
• Green onions: Chives or finely chopped leeks can be used instead.
• Broccoli: Cauliflower, kale, or spinach are easy substitutes. Just chop them finely so they mix in evenly.
• Dried thyme: Italian seasoning, oregano, or rosemary are good options. Use a little at first and adjust to your taste.
• Cream cheese: For a lighter choice, go with Greek yogurt. Ricotta also works, though it’s a bit milder. If you want more flavor, try using a French onion or spring onion dip.
• Jalapeño peppers: Pickled jalapeños, green chiles, or bell peppers are great options depending on how spicy you want it.

Expert Tips

• Cool before storing: Cooling completely before storing keeps condensation from building up and making the muffins rubbery.
• Whisk well: Fully whisked eggs with a bit of froth help create a lighter, fluffier texture in every bite.
• Don’t fill too high: Filling the muffin cups only three-quarters full gives the eggs space to puff up without overflowing.
• Cook watery ingredients first: Sautéing ingredients like spinach, mushrooms, or tomatoes prevents extra moisture from making the muffins soggy.
• Creamy texture: Mixing in one tablespoon of milk for every four eggs gives the muffins a softer, richer consistency.
• Save the herbs for later: Sprinkling fresh herbs like chives or parsley after baking keeps their flavor and color bright.

How to Store This Recipe

Let the scrambled egg muffins cool all the way before packing them up. Once they’re at room temperature, transfer to an airtight container or a resealable bag and store in the fridge for 4 to 5 days.

If you want to freeze them, wrap each one in parchment or plastic wrap first, then place them in a freezer-safe container or bag. They’ll keep well for up to a month. Don’t forget to label the date so you can keep track. You can eat them cold or pop them in the oven to warm them up before serving.

What to Serve with Egg Bites

These egg bites are super versatile, so it’s easy to build a meal around them. Keep it light with some fresh fruit, sliced avocado, or a crisp salad.  We love them with avocado salad and spicy beef tapa for brunch!

Want something a bit more filling? Add a side of roasted potatoes or toast up your favorite bread. I usually reach for garlic bread when I have it on hand. And if you’re rushing out the door, they go perfectly with a smoothie or a hot coffee for a no-fuss, satisfying start.

More Easy Breakfast Recipes To Try

• Potato fritters
• Sheet pan eggs
• Mini salmon quiche
• Cream cheese danish
• 2-ingredient pancakes