Skip the soggy water baths and enjoy straightforward, oven-baked egg bites with a classic, omelet-style texture. Blending whole eggs with cottage cheese creates a golden, fluffy center with delightfully crisp edges that never turn spongy. Loaded with turkey bacon, broccoli, and melted pepper jack, this naturally gluten-free meal prep favorite comes together in 45 minutes and reheats perfectly every time.
By baking these directly in the oven, you get a traditional scrambled-egg or omelet-style bite with structural body, airy fluffiness, and slightly browned, crispy edges that steam-cooked egg bites miss.
🧾Ingredient ideas
The veggies in this recipe are just a place to start. If you’re looking for a Persian-style bite, you can turn this kuku sabzi (herb frittata) into egg bites, too! The best egg bites have all your favorite ingredients in them:
- BEC – vegan or turkey bacon, egg, and cheddar
- Go Green – broccoli, green bell pepper, asparagus
- Simple – egg, cheese, seasoning of choice
- Classic – broccoli and cheddar, like your favorite soup
- Italian – pesto, chopped tomatoes, parmesan
- Greek – spinach, feta, red pepper, and olives
See the recipe card for full information on ingredients and quantities.
👩🍳 How to Make this Recipe
⭐ Pro Tip
I have made this recipe using a non-stick muffin tin and a regular muffin tin. If using a regular muffin tin, add a little extra cooking spray or butter. You can also cook them in silicone cupcake liners.
Candice Recommends
Freeze the egg cups in a sealed container and reheat them for a few minutes in the microwave when ready to eat. They are good for up to 2 months in the freezer.
To reheat, wrap frozen egg cups in a damp paper towel to help evenly steam them through, then microwave for 50 seconds, then 10 seconds at a time until heated. For refrigerated egg cups, microwave for 20 seconds, then 10 seconds at a time until heated.
☀️ More Breakfast Recipes
Making a breakfast spread? Try some of these breakfast recipes.
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Oven-Baked Muffin Tin Egg Bites
Ingredients
- 2 cups broccoli chopped
- ¼ cup onion diced
- ¼ cup red bell pepper diced
- 2 tbsp oil olive, avocado, canola, sunflower seed, etc.
- ¾ cup Pepper Jack cheese shredded
- 8 large eggs
- ½ cup cottage cheese
- 3 slices turkey bacon or vegan bacon, chopped
- Pinch salt
- ¼ tsp pepper
- Cooking spray
Equipment
Instructions
- Preheat oven to 350F.
- In the meantime, heat the oil in a medium pan. Cook the broccoli, onion, bell pepper, and turkey bacon until the veggies are slightly softened and aromatic, ~5 minutes. Set aside.
- In a blender, add the eggs, cottage cheese, salt, and pepper. Blend until smooth.
- Coat 12 standard muffin cups with cooking spray. Divide the broccoli and bacon mixture evenly. Do not press down. Leaving the space allows for the egg mixture to fill.
- Divide the egg mixture into the 12 cups over the broccoli and bacon mixture.
- Sprinkle the cheese mixture evenly over each cup.
- Cook 20-25 minutes until the eggs are set.
- Cool for 2-3 minutes. To release, lightly run a knife along the edge of each bit.
Easy to read and straight to the point. Keep it up!
Just made these in a microwave muffin pan adding some precooked cauliflower riced, some garlic powder and paprika and they were a hugh success. Starting on another batch since I have only one microwave pan (6 cup) !!!! Thanks for the recipe.
That sounds so good, Maybeth! Thank you for sharing 🙂
Just made these in regular muffin tin size and mini muffin tin size (12 min bake). Both came out perfect. I used coconut oil to grease both tins so they just slipped out without any sticking. Thanks for the recipe!
You’re so welcome, Rebecca… I’m glad to hear you liked them!