By Candice Walker on July 25, 2019 (Last updated March 7, 2023) This post may contain affiliate links. Read my disclosure policy.
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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.
🌟Why You’ll Love These Egg Bites
Easy, quick, customizable – These breakfast egg bites cook perfectly and quickly in the oven with minimal fuss. For the best egg bites, you can switch them up every time – meat, cheese, veggies, seasoning… whatever is your favorite!
Protein-rich breakfast – Eggs give you plenty of energy and keep you fuller for longer. This kuku sabzi, an herb-packed frittata is another winner.
Take them on the go – Breakfast egg bites are perfect for a to-go breakfast when you need something quick for work or school.
Perfect for freezing – Freeze and eat them for breakfast a few days later. Simply wrap them in a damp paper towel and reheat them in the microwave for 50 seconds, then 10 seconds at a time until heated.
🧾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.
⭐ 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.
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!
⭐ Pro Tip
Oven-baked egg bites can be reheated in the oven or the microwave, whatever you prefer.
🥬 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.
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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.
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.
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
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4 Comments
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.
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!
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!