Muffin Tin Egg Bites
Make your favourite egg bites at home! This base recipe lets you mix-and-match fillings for delicious and easy homemade 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
Storage: Store egg bites in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
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:
- Bacon + Gruyere (Starbucks Copycat)
- Kale + Red Pepper + Sausage + Feta
- Mushroom + Goat Cheese + Thyme
- Broccoli + Bacon + Cheddar