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5 from 3 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.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 355kcal
Author Candice



  • 2 cups broccoli chopped
  • ¼ cup onion diced
  • ¼ cup red bell pepper diced
  • 2 tbsp avocado oil
  • ¾ cup Pepper Jack cheese shredded
  • 8 large eggs
  • ½ cup cottage cheese
  • 3 slices turkey bacon chopped
  • Pinch salt
  • ¼ tsp pepper
  • Cooking spray


  • 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.


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


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