Easy Muffin Tin Egg Bites (Keto Friendly)
Make your favourite egg bites at home! This base recipe lets you mix-and-match fillings for delicious and easy homemade egg bites.
Quick and easy homemade Egg Bites are the perfect make-ahead breakfast for busy weekday mornings or a high-protein snack. This base recipe lets you mix-and-match fillings so you can create your favourite egg bites at home in no time and for a fraction of the cost!
Key ingredients for homemade egg bites
- Eggs: This recipe requires 6 whole large eggs to make 12 egg bites.
- Cream: Heavy cream adds richness and helps produce fluffy egg bites. I use the same ratio here as I do when making homemade quiche, which essentially makes these mini crustless-quiche bites.
- Cheese: Pick your favourite! Shredded cheddar, Swiss, havarti, mozzarella, crumbled feta, or goat cheese. Use what you have on hand or what your family loves.
- Fillings: Your choice of vegetables and meats, such as broccoli, bell pepper, kale, mushrooms, and bacon or sausage. Think of classic omelet and quiche flavours for inspiration, like the Denver (ham, onion, green pepper) or Lorraine (bacon, onion). I’ve listed a few of my favourite combinations below.
How to make egg bites at home
Begin by preheating the oven to 325°F and lightly greasing all the cups of a standard 12-cup silicone muffin tin.
Next, prep your veggies by heating a little olive oil in a skillet over medium heat. Add the chopped veggies and cook until tender. If you’re making multiple variations or flavours, cook the veggies in batches until all the vegetables are cooked.
Evenly distribute the vegetables between the greased muffin cups, about 1 heaping tablespoon per cup. If using, sprinkle in crushed bacon, crumbled sausage, or diced ham. Top each with shredded or crumbled cheese.
In a large glass measuring jar or bowl with a spout, whisk together the eggs, cream, and salt. Carefully pour the egg mixture into the muffin cups, distributing it evenly between the cups.
Bake for 30 minutes, until the egg is set. Remove from the oven and allow to cool for 10 minutes (or until the egg bites are cool enough to handle) before removing from the pan.
Variations
This egg bite recipe is so versatile, use it to make your favourite flavour. Here are few of my favourite and recommended filling combinations:
- Kale + Red Pepper + Sausage + Feta
- Bacon + Gruyere (Starbucks Copycat)
- Mushroom + Goat Cheese + Thyme
- Broccoli + Bacon + Cheddar
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Muffin Tin Egg Bites
Ingredients
- 1 tablespoon olive oil, plus more for greasing the pan
- 1 cup diced vegetables (e.g. broccoli, bell pepper, kale, mushrooms)
- 1 cup shredded cheese (e.g. cheddar, mozzarella, feta, goat cheese)
- ½ cup cooked bacon, sausage, or ham, optional
- 6 eggs
- 1 cup heavy cream
- ½ teaspoon salt
Instructions
- Preheat oven to 325°F. Lightly grease all the cups of a standard 12-cup silicone muffin tin with olive oil.
- In a skillet over medium heat, add 1 tablespoon olive oil. Add the chopped veggies and cook until tender. If you’re making multiple variations, cook the veggies in batches until all the vegetables are cooked.
- Evenly distribute the vegetables between the greased muffin cups, about 1 heaping tablespoon per cup. Sprinkle in crushed bacon, crumbled sausage, or diced ham. Top each with shredded or crumbled cheese.
- In a large glass measuring jar or bowl with a spout, whisk together the eggs, cream, and salt. Carefully pour the egg mixture into the muffin cups, distributing it evenly between the cups.
- Bake for 30 minutes, until the egg is set. Remove from the oven and allow to cool for 10 minutes (or until the egg bites are cool enough to handle) before removing from the pan.
Notes
- Bacon + Gruyere (Starbucks Copycat)
- Kale + Red Pepper + Sausage + Feta
- Mushroom + Goat Cheese + Thyme
- Broccoli + Bacon + Cheddar
