Easy Egg Bites

These creamy, custardy egg bites are quick to make and perfect for breakfast-for-dinner or a comforting brunch.

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Prep Time 10

Cook Time 22

Total Time 30

Servings: 12 bites

Course: Appetizer, Breakfast, Brunch

Cuisine: American

Calories: 100

Main Ingredients

8 large large eggs The base that creates a tender, custardy texture.
0.5 cup whole milk or milk alternative Makes the bites silky; use oat milk for a dairy-free substitute.
0.75 cup shredded cheddar or Gruyere Provides melty, comforting flavor; nutritional yeast adds cheesy flavor without dairy for vegan option.
0.5 cup cooked veggies (spinach, bell pepper, or roasted mushrooms) Adds color and nutrition.
0.25 cup cooked, chopped bacon or diced smoked ham Optional for a smoky finish; swap for roasted chickpeas for vegetarian option.
0.25 teaspoon salt Simple seasoning that lets the eggs shine.
a pinch black pepper Adds flavor.
0.25 teaspoon garlic powder Optional for depth of flavor.
0.25 teaspoon onion powder Optional for depth of flavor.
to taste fresh herbs (chives, parsley, or dill) For garnish to brighten every bite.

Preparation

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with silicone liners.
In a large bowl, whisk the eggs and milk until smooth and pale, creating tiny air bubbles.
Stir in the shredded cheese, cooked veggies, chopped bacon or ham, salt, pepper, and the optional garlic and onion powders.
Pour the mixture evenly into the prepared muffin cups, filling each about three-quarters full.

Cooking

Bake for 18 to 22 minutes, until the centers are set but still jiggly. Do not overbake.
Let the egg bites rest for 5 minutes, then run a knife around each and lift them out.
Garnish with fresh herbs and a sprinkle of black pepper. Serve warm.

Store cooled egg bites in an airtight container in the fridge for up to 4 days. For longer storage, freeze individually for up to 2 months.