Muffin Tin Egg Bites

Muffin tin egg bites are simple to pop in the microwave from the freezer and quickly reheat to eat on the go. Mornings can be a big hurry, so make breakfast easier for all with easy, pre-prepared egg bites. You can customize them to include any breakfast meat, cheese, or veggies you love.

🧾Ingredients in this recipe

• Eggs – I use whole eggs, but you could make these with egg whites if you like.
• Broccoli – Swap with other cruciferous veggies you love, like cauliflower or kale.
• Bell pepper – Any color bell pepper will taste great in this recipe, but I prefer red for its sweetness.
• Pepper jack cheese – Swap in your favorite shredded cheese, like cheddar, swiss, or mozzarella.
• Cottage cheese – I use full-fat cottage cheese, but this recipe also works with non-fat. If you don’t want to use cottage cheese, you could use ricotta in its place.
• Red onion – Slightly milder than yellow onion. You can substitute with scallions, shallots, or even regular white or yellow onion and just use less of them.
• Turkey or vegan bacon – Add any cooked meat you like, vegan o
• Oil – Use any flavorless or olive oil like canola, avocado, or sunflower seed.r not. This recipe also works if you leave the meat out completely.

See the recipe card for full information on ingredients and quantities.

👩‍🍳 How to Make this Recipe

• Start by pre-heating your oven to 350F. While your oven is heating up, you need to heat the oil in a medium pan.
• Cook the broccoli, onion, bell pepper, and turkey bacon until all the veggies and bacon have slightly softened and are aromatic. This should take about 5 minutes. When ready, set these aside.

• Next, in a blender or food processor, add the eggs, cottage cheese, salt, and pepper. Blend or food process the mixture until smooth.

• Coat a standard muffin tin (12 cup spaces) with cooking spray. Divide the veggie and bacon mixture equally between each muffin cup. Do not press them down, because you need to leave space in between so that the egg mixture can fill up the gaps.

• Next, divide the egg mixture and pour it evenly into the 12 cups over the top of the veggies and the bacon. Sprinkle your cheese evenly over each cup, as shown.

• Place in the oven and cook for around 20-25 minutes until the eggs are set.

• Remove from the oven and cool the egg cups for about 2-3 minutes. To release the egg cups from the tin, lightly run a knife along the edge of each cup to ease them out. Eat now or freeze and store to enjoy later!

🥬 Muffin Tin Egg Bite Combinations

The best egg bites have all your favorite ingredients in them! Try these for size:

• BEC – vegan or turkey bacon, egg, and cheddar
• Go Green – broccoli, green bell pepper, asparagus
• Rainbow – red, yellow, orange, and green bell peppers, red onion
• Simple – egg, cheese, seasoning of choice
• Classic – broccoli and cheddar, like your favorite soup
• Italian – pesto, chopped tomatoes, parmesan
• Protein-packed – spinach, feta, red pepper
• Pizza – pepperoni, mozzarella, tomato
• Croque madame – ham, cheddar
• Greek – feta, green pepper, olives

If you’re looking for an egg recipe packed with greens, you can turn this kuku sabzi (herb frittata) into egg bites, too!

🥡 Storage Instructions

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

Supercharge your mornings with these energy-filled breakfast recipes.

Kuku Sabzi (Persian Herb & Spinach Frittata)

Tomatillo Shakshuka

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

Muffin Tin Egg Bites

5 from 9 votes

These protein packed Muffin Tin Egg Bites will quickly become your new favorite breakfast on the go! Prep ahead, freeze & reheat in the microwave.

Author: Candice Walker

Print Recipe SaveSaved!

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Breakfast

Cuisine: American

Calories: 355

Ingredients

1x2x3x

• ▢ 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

• ▢
  Muffin Tin

Instructions

Cook Mode

1. Preheat oven to 350F.
2. 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.
3. In a blender, add the eggs, cottage cheese, salt, and pepper. Blend until smooth.
4. 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.
5. Divide the egg mixture into the 12 cups over the broccoli and bacon mixture.
6. Sprinkle the cheese mixture evenly over each cup.
7. Cook 20-25 minutes until the eggs are set.
8. Cool for 2-3 minutes. To release, lightly run a knife along the edge of each bit.

Notes

Freeze in a sealed container and reheat in the microwave for breakfast on the go! Serve with broccoli coins.

I have made this recipe using a non-stick and regular muffin tin. If using a regular muffin tin, it is helpful to add a little extra cooking spray or butter. You can also cook them in cupcake liners.

Reheat frozen egg cups wrapped in a damp paper towel in the microwave for 50 seconds, then 10 seconds at a time until heated through.

Nutrition

Calories355kcalCarbohydrates7gProtein24gFat26gSaturated Fat9gCholesterol361mgSodium590mgPotassium385mgFiber2gSugar3gVitamin A1250IUVitamin C53.2mgCalcium250mgIron2.3mg

Tried this recipe?

Let us know how it was!