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This post is sponsored by Cache Valley® Creamery. All thoughts and opinions are my own.
Move over, Starbucks! These Homemade Egg Bites are savory, cheesy, ready in 30 minutes, and even sneak in some veggies. With just 10 minutes of active time, they're practically foolproof and a game-changer meal prep breakfast recipe for busy weeks.
Breakfast might be my favorite meal of the day. However, during the week, I don't often have the time to prepare a batch of my Homemade Buttermilk Pancakes or Ham and Cheese Biscuits. So, I prep this baked egg bites recipe instead.
Inspired by the popular fast-food options, they're savory, bite-sized, and loved by kids and adults alike. In fact, my girls often request them before heading out the door! Even better, they come together with just seven simple ingredients and are super easy to customize to satisfy different dietary needs, flavor preferences, and to use up any produce I have on hand. One bite, and you'll never go back to pre-made versions again.
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Key Ingredients and Notes
- Large Eggs - I typically use whole eggs as the base for these homemade egg bites. However, for a lighter option, I've also used egg whites, and they work great.
- Milk - I prefer to use whole milk for a slightly fluffier texture and richer taste, but I've tested this recipe with low-fat and even non-dairy milk, and anything goes.
- Cheese - Cache Valley® finely shredded cheddar and monterey jack cheese gives the bites a sharp, tangy taste with notes of buttery flavor that takes them to a new level of delicious!
Want the quick version? Jump to the recipe card below. Or, keep reading for a detailed, step-by-step guide.
Possible Variations
- Ham - Use crumbled bacon, cooked breakfast sausage, cooked ground turkey, or leftover roast chicken instead. Or, omit the meat completely to keep these homemade egg bites vegetarian-friendly.
- Peppers - I often add to or replace the bell peppers with any fresh veggies I have on hand, such as onions, mushrooms, spinach, kale, diced broccoli, shredded carrots, or even jalapeños for a kick of heat.
- Cheese - Switch up the flavor by using a different cheese, such as Cache Valley® shredded triple cheddar cheese, Cache Valley® finely shredded Swiss, or sliced pepper jack.
- Spices - Add extra flavor by whisking the egg mixture with spices, such as garlic powder, onion powder, everything bagel seasoning, or a dash of paprika.
- Cottage Cheese - Blend the egg mixture with cottage cheese for a fluffier consistency and a little more protein.
How to Make Egg Bites
Combine - Crack the eggs into a medium bowl, and whisk them with milk, salt, and pepper until well combined.
Portion - Divide the egg mixture evenly among a greased mini muffin pan.
Fill - Add ham, bell pepper, and cheese to each muffin cup, and use a fork to gently stir the ingredients.
Bake - Transfer the egg bites to a preheated oven, and bake until they're lightly puffed and the centers are set. A toothpick inserted into the center should come out clean!
As Seen on TV
I had the chance to share this recipe with the Food Nanny on KUTV! It was such a fun segment, and I shared my best tips for making it extra delicious.
Watch the segment here →
Amanda's Expert Tips
- Grease the pan well. Even paper liners and silicone muffin pans benefit from baking spray to prevent sticking and ensure clean release.
- Fill carefully. Mini muffin cups should be about ¾ full to prevent overflow as the eggs puff while baking.
- Cut add-ins finely. Diced ham and vegetables distribute more evenly, preventing the egg bites from falling apart.
- Avoid overbaking. Every oven is different. So, I keep a close eye on the bites and remove them as soon as they're just set in the center to keep them tender and prevent a rubbery texture.
- Let them cool slightly. Egg bites will firm up as they cool, making them easier to remove from the pan.
- Make large homemade egg bites. I usually use a mini muffin pan to keep these egg bites easy to transport and eat. However, I've also tested the recipe with a full-sized muffin tin, and it turns out just as tasty. Grease each cavity well, fill them ¾ of the way full with the egg mixture, and adjust the baking time as needed.
How to Store
Let homemade egg bites cool at room temperature. Then, transfer them to an airtight container, and store them in the fridge for up to 3-5 days. Or, transfer leftover egg bites to a freezer bag, and freeze for up to 2 months.
To serve, thaw frozen bites in the refrigerator. Then, gently warm them in 30-45 second increments in the microwave.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
More Easy Breakfast Recipes
If you loved these Homemade Egg Bites, be sure to try out these breakfast recipes, too!
- Easy Italian Baked Eggs - A 20-minute Italian classic worthy of a restaurant setting.
- Breakfast Pizza - A fun take on everyone's favorite food, made with eggs, veggies, and cheese.
- Hash Brown Crust Quiche - A one-skillet dish made with seven ingredients!
- Overnight Italian Strata with Fontina Cheese - A savory, make-ahead option perfect for feeding a crowd.
Recipe
Homemade Egg Bites Recipe
Video
Ingredients
- 6 large eggs
- ¼ cup whole milk
- ½ teaspoon kosher salt
- Pinch of black pepper
- 2 ounces ham, diced
- ½ bell pepper, diced
- ¾ cup Cache Valley® finely shredded cheddar and monterey jack
Instructions
- Preheat the oven to 350°F and spray a silicone mini muffin pan with baking spray.
- Crack the eggs into a medium bowl and whisk with the milk, salt, and pepper.
- Evenly divide the egg mixture among the muffin cups.
- Add the diced ham, bell pepper, and shredded cheese, then gently mix each cup with a fork to evenly distribute the ingredients.
- Bake for 15-20 minutes, until the egg bites are set and lightly puffed up.
Notes
- Cool completely, then refrigerate in an airtight container for 3-5 days, or freeze for up to 2 months. Defrost frozen bites in the refrigerator and reheat in the microwave for 30-45 seconds.
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