Mornings are usually a time when you're in a hurry, so make breakfast a little 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. See below for different combos.
They are so simple to pop in the microwave from the freezer and quickly reheat to eat on the go. A great option to take along in a reusable bag to work or school, too!
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Why this Recipe Works
It's quick and easy to whip up a big batch of these egg bites, and since this recipe uses a non-stick muffin tin to cook them in the oven, they are already separated into portions for you.
They are customizable and you can switch it up every time – meat, cheese, veggies, seasoning... you can decide!
The egg is a protein-packed and healthy base, and the egg bites cook perfectly and quickly in the oven.
Egg bites are great to take on the go with you, or freeze and eat for breakfast a few days later. If you're into meal-prepping, this is a fantastic recipe for effortless breakfasts. The protein in the egg and the veggies will keep you topped up on energy.
Ingredients
broccoli – you can replace 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 it's sweetness.
pepper jack cheese – you can swap in your favorite cheese, like cheddar, swiss, mozzarella, or any kind that you like.
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 – I like red onion in this recipe because they are slightly more mild than yellow onion. You can substitute with scallions, shallots, or even regular white or yellow onion.
turkey or vegan bacon – you can add any cooked meat you like, vegan or not. This recipe also works if you leave this item out.
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
- Classic – broccoli and cheddar, just like your favorite soup
- Italian – pesto, chopped tomatoes, parmesan
How to Make this Recipe
Start by pre-heating your oven to 350F.
While your oven is heating up, you need to heat the avocado 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.
Next, in a blender, add in your 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.
Note: I have made this recipe using a non-stick muffin tin 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.
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, or store to enjoy later.
FAQs
To remove the eggs from the muffin tin, use a small fork or butter knife to tip the muffins on their side before scooping them out of the muffin tin.
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.
Reheat frozen egg cups for 50 minutes, then 10 seconds at a time until heated. For refrigerated egg cups, microwave for 20 seconds, then 10 seconds at a time until heated. A pro tip is to wrap them in a damp paper towel to help evenly steam them through.
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.
You can eat them as they are, or a good option is to toast an English muffin and use your egg cups to make an easy little breakfast sandwich.
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Muffin Tin Egg Bites
Equipment
Ingredients
- 2 cups broccoli chopped
- ¼ cup onion diced
- ¼ cup red bell pepper diced
- 2 tablespoon avocado oil
- ¾ cup Pepper Jack cheese shredded
- 8 large eggs
- ½ cup cottage cheese
- 3 slices turkey bacon chopped
- Pinch salt
- ¼ teaspoon pepper
- Cooking spray
Instructions
- Preheat oven to 350F.
- In the meantime, heat the avocado 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
Nutrition
This post was originally published in July of 2019 but was republished with step by step instructions, FAQs, and tips in January of 2022.
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!