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    Home » Recipes » Breakfast

    Easy Muffin Tin Egg Bites

    Published: Jul 25, 2019 Modified: Mar 7, 2023 by Candice

    JUMP TO RECIPE PIN RECIPE
    Egg bites in a muffin tin.

    Mornings are usually a big hurry, so make breakfast way easier with these easy, pre-prepared muffin tin egg bites that contain all your favorite veggies. You can customize them to contain any breakfast meat, cheese, and veggies that you like.

    They are so simple to pop in the microwave from the freezer and quickly reheat to eat on the go. These are a great option to take on-to-go in a reusable bag to work or school, too!

    Three egg bites on a white plate.

    This post contains affiliate links where I might receive a commission if you make a purchase, at no additional cost to you. Thanks for your support!

    TABLE OF CONTENTS hide
    1 Why this Recipe Works
    2 Ingredients & Substitutions
    3 Egg Bite Combinations & Variations to Try
    4 How to Make this Recipe
    5 FAQs
    6 Related Recipes
    7 Muffin Tin Egg Bites

    Why this Recipe Works

    It's quick and easy to whip up a big batch of these egg bites. Since this recipe uses a non-stick muffin tin to cook them in the oven, they are already separated into portions for you.

    These egg bites are customizable so you can switch them up every time – meat, cheese, veggies, seasoning... whatever is your favorite! Eggs are a protein-packed and healthy base, which will give you plenty of energy and keep you fuller for longer.

    The egg bites cook perfectly and quickly in the oven.

    They're great to take on the go with you, and you can freeze and eat them for breakfast a few days later. Simply wrap them in a damp paper towel and reheat in the microwave for 50 seconds, then 10 seconds at a time until heated. You can also reheat them in the oven.

    Ingredients & Substitutions

    Vegetables and cheese on a cutting board next to bacon and eggs.

    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 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.

    Turkey or vegan bacon – Add any cooked meat you like, vegan or not. This recipe also works if you leave the meat out completely.

    Oil - Use any flavorless or olive oil like canola, avocado, or sunflower seed.

    Egg Bite Combinations & Variations to Try

    • 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, just 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

    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.

    In that 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.

    Vegetables and turkey bacon in a pan.

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

    Eggs in a blender next to chopped vegetables.

    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.

    Note: have made this recipe using a non-stick muffin tin and a 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 silicone cupcake liners.

    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.

    Mini omelettes in a muffin tin ready to bake.

    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!

    FAQs

    Can I freeze egg cups?

    Yes, these eggs are great to freeze and enjoy later. Freeze the egg cups in a sealed container and reheat then for a few minutes in the microwave when ready to eat. They are good for up to 2 months in the freezer.

    How long does it take to reheat egg muffins?

    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.

    How do I prevent the eggs from sticking?

    Grease your muffin tin well before filling to prevent the eggs from sticking. I use avocado oil spray and it works great. If you would like to make doubly sure, use a non-stick muffin tin. You can use muffin tin cupcake liners, too. Silicon ones are great for reusing.

    What are some egg bite seasoning options?

    Use dried oregano, dried basil, Italian seasoning, smoked paprika, red pepper flakes, salt & pepper, everything but the bagel seasoning, or cumin. Choose your own adventure!

    Egg bites in a muffin tin.

    Related Recipes

    Keep your energy going with these tasty and filling breakfast ideas that are easy to whip up!

    • Avocado and Egg Toast
    • Tomatillo Shakshuka
    • Persimmon Pancakes
    • Savory Miso Oatmeal

    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.

    Egg bites in a muffin tin.
    Print Recipe
    5 from 9 votes

    Muffin Tin Egg Bites

    These protein packed muffin tin egg cups will quickly become your new favorite breakfast on the go! Prep ahead, freeze & reheat in the microwave.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free, Kosher
    Servings: 4
    Calories: 355kcal
    Author: Candice

    Equipment

    • Muffin Tin

    Ingredients

    • 2 cups broccoli chopped
    • ¼ cup onion diced
    • ¼ cup red bell pepper diced
    • 2 tablespoon 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 teaspoon pepper
    • Cooking spray

    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.

    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

    Calories: 355kcal | Carbohydrates: 7g | Protein: 24g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 361mg | Sodium: 590mg | Potassium: 385mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1250IU | Vitamin C: 53.2mg | Calcium: 250mg | Iron: 2.3mg
    Did you try this recipe?Don't forget to leave a rating and/or comment! And tag @ProportionalPlate on TikTok or Instagram... I'd love to see what you're making.

    This post was originally published in July of 2019 but was republished with step by step instructions, FAQs, and tips in January of 2022. It was updated in March 2023 with additional FAQs, and edits for clarity and conciseness throughout.

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    1. Maybeth Drozd

      December 27, 2020 at 12:32 pm

      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.

      Reply
      • Candice

        December 27, 2020 at 12:35 pm

        That sounds so good, Maybeth! Thank you for sharing 🙂

        Reply
    2. Rebecca

      October 27, 2020 at 10:54 am

      5 stars
      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!

      Reply
      • Candice

        October 28, 2020 at 8:46 am

        You're so welcome, Rebecca... I'm glad to hear you liked them!

        Reply

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    On this blog, I get to share the food that I love, and get to enjoy in my own home. My Persian Jewish heritage influences most of my recipes, and my travels inspire them. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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