Description
These Better Than Starbucks Egg Bites are a delicious, protein-packed breakfast option made with eggs, cheese, vegetables, and optional meats. They are baked in a muffin tin for easy portioning and quick cooking, perfect for meal prep or busy mornings.
Ingredients
Scale
Egg Mixture
- 10 eggs
- ½ cup milk or cream
- Salt and pepper to taste
Fillings
- 1 cup shredded cheddar cheese
- ½ cup chopped vegetables (bell peppers, tomatoes, onions)
- ½ cup cooked crumbled bacon or sausage (optional)
- ½ cup chopped turkey (optional)
Other
- Non-stick cooking spray
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the egg bites.
- Prepare Muffin Tin: Generously spray a muffin tin with non-stick cooking spray to prevent the egg bites from sticking during baking.
- Prepare Ingredients: Chop the vegetables you plan on using. If using bacon or sausage, cook it beforehand and crumble or chop into small pieces.
- Mix Eggs: In a medium mixing bowl, whisk together the eggs, milk or cream, salt, and pepper until the yolks and whites are fully combined and the mixture looks slightly frothy, similar to scrambled eggs.
- Add Fillings: Place a handful of chopped vegetables, meats (if using), and some shredded cheddar cheese into each cavity of the muffin tin.
- Combine Mixtures: Carefully pour or spoon the egg mixture into each muffin cup, filling about ¾ of the way full. Use a fork to stir the contents in each muffin cavity to mix the egg mixture with the fillings evenly.
- Bake: Bake the egg bites in the preheated oven for 18 minutes or until they are set in the middle and slightly golden on top.
- Cool and Remove: Let the egg bites cool for a few minutes. Use a butter knife or spatula to gently loosen and remove them from the muffin tin.
- Serve and Store: Serve the egg bites warm. Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months. Reheat in the microwave for 10 seconds when ready to eat.
Notes
- For a dairy-free version, substitute milk or cream with unsweetened almond or oat milk and use dairy-free cheese.
- You can customize the fillings with any vegetables or meats you prefer.
- Ensure the muffin tin is well greased to prevent sticking and help with easy removal.
- Check doneness by inserting a toothpick; it should come out clean when the egg bites are done.
- To freeze, place egg bites in a single layer on a baking sheet first, then transfer to a freezer-safe container to prevent them from sticking together.
Nutrition
- Serving Size: 1 egg bite
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.3 g
- Protein: 7 g
- Cholesterol: 160 mg
