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    Home » Recipes » Breakfast

    Easy Muffin Tin Egg Bites

    Published: Jul 25, 2019 Modified: Jan 14, 2022 by Candice

    JUMP TO RECIPE PIN RECIPE

    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!

    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
    3 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, 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

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

    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.

    Vegetables and turkey bacon in a pan.

    Next, in a blender, add in your 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: 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.

    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, or store to enjoy later.

    FAQs

    How do you get eggs out of muffin tins?

    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.

    How long does it take to reheat egg muffins?

    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.

    Can you 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.

    What can I eat with egg cups?

    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.

    Egg bites in a muffin tin.

    Related Recipes

    Keep your energy going with these tasty and filling breakfast ideas.

    • Avocado and Egg Toast
    • Coconut Milk Chia Pudding
    • Sweet Potato Hash with Eggs
    • Savory Miso Oatmeal

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    Egg bites in a muffin tin.
    Print Recipe
    5 from 8 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 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

    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.

    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?Mention @ProportionalPlate or tag #ProportionalPlate on 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.

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    Reader Interactions

    Comments

    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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    Candice Walker

    This food blog is the place where I combine my three food passions to create delicious and exciting recipes to share with you! Inspired by my own mixed heritage and travels around the world, my recipes are often a fusion of different cuisines, and I try to create plant-based versions of my dishes any time I can.

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