Description
These easy, protein-packed egg bites are a wholesome, low-carb breakfast you can prep in advance. Loaded with cheese, veggies, and optional meats, they’re endlessly customizable—and they reheat beautifully for busy mornings!
Ingredients
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10 large eggs
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½ cup milk or cream
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1 cup shredded cheddar cheese
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½ cup chopped vegetables of your choice (e.g. bell peppers, tomatoes, onions)
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½ cup cooked, crumbled bacon or sausage (optional)
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½ cup chopped turkey (optional)
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Salt and pepper, to taste
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Non-stick cooking spray
Instructions
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Preheat Oven
Preheat your oven to 350°F (175°C). -
Prepare Muffin Tin
Generously spray a 12-cup muffin tin with non-stick cooking spray to prevent sticking. -
Prep Ingredients
Chop your vegetables and optional meats. Cook bacon or sausage, if using, and crumble it. -
Mix the Eggs
In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper until fully combined and slightly frothy. -
Assemble Egg Bites
Add a bit of veggies, meat, and cheese to each muffin cup. -
Add Egg Mixture
Carefully pour or spoon the egg mixture into each cup, filling about ¾ full. -
Stir Each Cup
Use a fork to gently stir each cup so the add-ins are evenly distributed. -
Bake
Bake for 12–18 minutes, or until egg bites are set in the center and lightly golden on top.
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Cool & Serve
Let cool for a few minutes before removing with a butter knife or spatula. Serve warm.
Notes
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Use silicone muffin liners for even easier cleanup.
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Try other cheeses like mozzarella, feta, or pepper jack.
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Add a pinch of red pepper flakes or hot sauce for a spicy kick.
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Great with spinach, mushrooms, or diced ham!