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

Oven-Baked Egg Bites Recipe

Author: Jessica Haggard
You won’t want to skip breakfast once these egg bites are in the rotation. The base needs just 2 ingredients, and the flavor options are wide open. It takes just 10 minutes to prep, then the oven takes it from there.
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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 597 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: 597kcalCarbohydrates: 5gProtein: 18gFat: 56gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 214mgSodium: 726mgPotassium: 353mgFiber: 1gSugar: 2gVitamin A: 839IUVitamin C: 44mgCalcium: 257mgIron: 2mg
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