Easy Egg Bites
Easy Egg Bites are a comforting and quick recipe, ideal for busy weeknights or slow weekends, featuring a soft, custardy center and customizable fillings.
Ingredients
Main Ingredients
- 8 large Eggs, room temperature for even cooking
- 1 cup Milk or half-and-half half-and-half gives a silkier bite
- 1 cup Shredded cheddar substitutions: grated Manchego or nutritional yeast for dairy-free
- 1 cup Cooked vegetables (spinach, bell pepper, or mushrooms), finely chopped
- 0.5 cup Cooked bacon or ham, chopped optional; use roasted cherry tomatoes for a vegetarian option
- Salt and pepper to taste
- Fresh herbs (chives or parsley), finely chopped for brightness
- Olive oil or nonstick spray to grease the muffin tin
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin well with olive oil or nonstick spray.
- Whisk together the eggs and milk until well combined and slightly frothy. Season with salt and pepper.
- Divide the chopped vegetables and meat (if using) among the muffin cups. Sprinkle a little cheese into each cup.
- Pour the egg mixture evenly over the fillings, filling each cup about three-quarters full.
- Bake for 18–22 minutes, until the tops are set and just golden. A toothpick inserted should come out mostly clean.
- Let cool for 5 minutes, then run a knife around the edges and gently lift the egg bites from the tin. Garnish with fresh herbs and serve warm.
Notes
For more variations, consider adding grated zucchini for more vegetables or using unsweetened almond milk for a dairy-free version. Serve alongside bright citrus or creamy dishes for balance.