Author: If you’re looking for an easy make-ahead breakfast that’s low carb, high in protein, and full of flavor, these Easy Egg Bites are a perfect fit. We add spinach, feta cheese, and bacon – but you can customize this master recipe however you would like!
We love easy recipes around here, whether it’s a super easy chili recipe, or a classic pumpkin bread treat during the fall season. And these egg bites are no exception!
These Easy Low-Carb Egg Bites are one of those recipes that once you try them, you’ll keep coming back to again and again. They’re simple, satisfying, and make mornings so much easier—whether you’re headed out to work, staying in with the kids, or just grabbing a late night snack!
Easy Egg Bite Recipe
We’ve been loving these little egg cups around here—especially on days when we’ve got early chores or a lot on our plates. Plus, with customizable options you can add to the mix, you really can’t go wrong.
I was recently able to bless my sister in law with a bunch of freezer meals for her to enjoy after giving birth to my niece. Part of that bundle was these easy egg bites! Since she is a vegetarian, I made them with just eggs, spinach, and feta. They were so good!
When I make them for my own family, we include bacon and often switch the cheese to cheddar. Either way, they are delicious!
Ingredients
Here’s what you’ll need to make these delicious egg bites! Remember this is a customizable recipe, so you will be able to adjust them for your own preferences with ease! The full printable recipe is available at the end of this post.
- Eggs – Whole eggs are called for in this recipe, but you can use all yolks, or all whites as needed!
- Milk – Whole milk is great, but you can substitute in cream or a dairy-free alternative.
- Veggies – Optional, but gives a little nutrition boost and beautiful color. Use anything you’d like from spinach to bell pepper, mushrooms to tomatoes!
- Meat – I usually bake a few slices of bacon ahead of time and chop them finely. You could also use ham cubes, sausage crumbles, or anything you’d like. You can omit if you want these egg bites to be vegetarian.
- Cheese – Adds a salty, tangy bite! We like to use feta or cheddar cheese, but pair your choice with the other items you choose.
- Seasonings – Adds a bit more flavor to your finished egg bites! We use salt, pepper, and garlic normally, but you can adjust that based on your chosen add-ins!
Our Favorite Variation
If you want our tried and true favorite, here is what we use in this recipe normally!
- Vegetables – 1 1/2 cups chopped spinach
- Cheese – 1/2 cup finely shredded cheddar cheese
- Meat – 1/2 cup finely chopped bacon
The rest of the recipe remains the same, we just use this combination of vegetables, cheese, and meat. You can combine whatever you’d like to customize this recipe to your family!
Instructions
Such a simple recipe that you are sure to make over and over again! Get the printable recipe at the end of the post!
- Preheat – Set your oven to 375°F and lightly grease a muffin tin. I like using silicone liners or butter to make cleanup easier. The silicone liners will create a more appealing bottom to the egg bites, so if you are serving them for brunch, go that route! Otherwise, a little butter coat on the muffin tins works well too.
- Whisk – In a large mixing bowl, whisk the eggs and milk together until the yolks are fully broken and everything is well combined.
- Stir – Add your chosen add-ins and seasonings and mix well so that everything is evenly distributed.
- Scoop – Pour the mixture into your prepared muffin tin, filling each cup about ¾ full. They will puff up a LOT!
- Bake – Place in the oven and bake for 20–25 minutes or until the centers are set and the tops are lightly golden.
- Cool – Let the egg cups cool in the pan or liners for a few minutes before popping them out.
Storage Options
We like to make these in bulk and freeze them for a super easy and high protein breakfast any time! You can also just keep them in the fridge if you are going to eat them more quickly.
- Fridge: Store in an airtight container for up to 7 days.
- Freezer: Freeze in a single layer, then transfer to a freezer-safe bag. Store for up to 6 months!
To reheat – Microwave for 30–60 seconds or warm in the oven at 350°F.
Even More Easy Breakfast Ideas
- Lemon Poppy Seed Muffins
- Cheesy, Egg, Bacon, and Hashbrown Breakfast Casserole
- Cinnamon Roll Casserole
Easy Egg Bites Master Recipe
Equipment
Ingredients
- 9 large eggs
- 1/4 cup milk of choice
- 1 1/2 cups diced vegetables
- 1/2 cup finely chopped/shredded cheese
- 1/2 cup diced meat
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Set your oven to 375°F and lightly grease a muffin tin. I like using silicone liners or butter to make cleanup easier. The silicone liners will create a more appealing bottom to the egg bites, so if you are serving them for brunch, go that route! Otherwise, a little butter coat on the muffin tins works well too.
- In a large mixing bowl, whisk the eggs and milk together until the yolks are fully broken and everything is well combined.
- Add your chosen add-ins and seasonings and mix well so that everything is evenly distributed.
- Pour the mixture into your prepared muffin tin, filling each cup about ¾ full. They will puff up a LOT!
- Place in the oven and bake for 20–25 minutes or until the centers are set and the tops are lightly golden.
- Let the egg cups cool in the pan or liners for a few minutes before popping them out.
Notes
Storage Options
We like to make these in bulk and freeze them for a super easy and high protein breakfast any time! You can also just keep them in the fridge if you are going to eat them more quickly.- Fridge: Store in an airtight container for up to 7 days.
- Freezer: Freeze in a single layer, then transfer to a freezer-safe bag. Store for up to 6 months!
Nutrition
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