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Baked egg bites featuring visible slices of ham on a cooling wrack.

Oven-Baked Egg Bites Recipe

Author: Jessica Haggard
The base for these egg bites is two ingredients, and everything after that is whatever the fridge has. Twelve of them from one muffin tin, ready to reheat across the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 egg bites
Calories 102 kcal

Ingredients
 
 

For the base:

  • 9 large eggs
  • ½ teaspoon salt

BEEF AND CHEESE

  • 8 ounces ground beef cooked

BACON CHEDDAR

  • 1 cup cooked bacon crumbled
  • 1 cup cheddar cheese shredded

HAM AND CHEDDAR

BUFFALO CHICKEN

  • 1 cup cooked chicken chopped or shredded
  • ⅓ cup buffalo sauce
  • ⅓ cup green onions chopped

BROCCOLI CHEDDAR

  • 1 ½ cups broccoli steamed and chopped
  • 1 cup cheddar cheese shredded
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder

JALAPENO POPPER

  • ½ cup cheddar cheese shredded
  • ⅓ cup cream cheese softened
  • 4 small jalapeño peppers de-seeded and chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.

Notes

  • Cooling completely before storing keeps condensation from building up and making the muffins rubbery.
  • Filling the muffin cups only three-quarters full gives the eggs space to puff up without overflowing.
  • Mixing in one tablespoon of milk for every four eggs gives the muffins a softer, richer consistency.
Serve: On their own or with fruit, avocado, roasted potatoes or toast. They’re also great with a smoothie or coffee when you’re on the go.
Store: Let them cool, then store in an airtight container. Keep in the fridge for 4 to 5 days or freeze for up to a month. Label the date, and enjoy cold or reheat in the oven.

Nutrition

Serving: 1egg muffinCalories: 102kcalCarbohydrates: 0.3gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 153mgSodium: 163mgPotassium: 103mgSugar: 0.1gVitamin A: 203IUCalcium: 24mgIron: 1mg
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