Homemade Egg Bites are an easy way to use up leftovers and fill your fridge or freezer with a quick and delicious breakfast!
I love eggs and am always looking for new ways to eat them. These are perfect to have on hand when you are too busy to make breakfast, or just don't feel like it, but still want to eat something nutritious.
How to make egg bites without a recipe
Use my recipe as a guideline and fill your egg cups with a variety of different ingredients like bacon, sausage, ham, spinach, mushrooms and cheese, or no cheese! Use up leftovers and turn them into a delicious breakfast or how about lunch with a salad?
Fill the cups first with the filling ingredients to about ¾ full. Increase the eggs if you use less filling so you have enough egg mix to fill all the cups. I don't recommend using more filling or they will fall apart.
Using a bain marie
What's a "bain-marie" you ask? It's a fancy, Chef's term (well actually it's French) for water bath. Eggs need gentle cooking so they don't overcook and brown. A bain-marie creates an even and gentle temperature so the egg bites come out soft and moist. Don't worry if you don't have a pan large enough to hold the muffin tin you can bake these without a bain-marie and they will still turn out fantastic!
Can I use a silicone pan?
Silicone pans (affiliate link) work perfectly for these! By all means, if you have one, use it. You will still want to grease it for double the non-sticking power!
Why did my egg bites deflate?
These homemade egg bites will be all puffed up and proud-looking as soon as you take them out of the oven and then the disappointment comes when you turn away for a moment and realize they have totally deflated! Booooo! Sorry folks but this is unavoidable. As the eggs heat up, air bubbles are formed and expand. The eggs don't have enough structure to hold the air bubbles so they deflate as they cool.
Other flavour combinations I recommend:
- Spinach, tomato & feta
- Mushroom & Swiss cheese
- Ham, green pepper & onion
- Fresh herb and goat's cheese (parsley, cilantro, dill, basil)
- Bacon & cheddar
- Chorizo, smoked paprika & Manchego cheese
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Other recipes you might enjoy
Easy Homemade Egg Bites
Equipment
- 12 cup muffin tin
Ingredients
Egg Base
- 10 large eggs
- ¼ cup plain yogurt or sour cream, full fat
- Salt and pepper to taste
Spicy Red Pepper & Pepper Jack
- 1 cup red pepper, small dice
- 1 cup pepper jack cheese, grated or cubed
- your favorite hot sauce, to taste
Broccoli & Smoked Cheddar
- 1 cup broccoli, cooked, chopped into small pieces
- 1 cup smoked cheddar, grated
- 1 tablespoon grainy dijon mustard
Instructions
- Preheat oven to 325°F
- Generously grease a 12 cup muffin tin and place inside a larger baking pan.
- Divide your chosen ingredients between the cups, they should be about ⅔ full.
- Whisk together eggs, yogurt, salt and pepper and pour evenly over each cup.
- Pour about one to two inches of hot tap water into larger pan. Grease a piece of foil large enough to cover the pan and cover with greased side down.
- Bake for 25-30 minutes or until set. Remove from oven and remove muffin tin from pan. Let cool. Use a butter knife to loosen from pan. Serve warm or refrigerate or freeze for later.
Tully says
These are soo good I did both varieties.Thank you
Andrea says
I'm so happy you enjoyed them!
Maureen says
As usual a great recipe ,a stand by for sure!
Andrea says
Happy you liked them! Thanks for commenting!
Mayte Gonzalez says
What happens if the water form the bath gets in the egg when removing!
Andrea says
If a bit of water gets in after they've cooked it's no big deal and shouldn't affect them.
Nichole says
Hey Andrea! Looking forward to trying these!
Would smoked havarti work, or is it too soft?
Thanks!!
Andrea says
Hi Nichole!
Havarti can be more difficult to grate but I think the flavour would be fantastic! Try spraying your cheese grater with pan spray. It prevents it from all sticking to the grater. Enjoy!
Nichole says
Hi Andrea! Any tricks to ensure these do not stick to the muffin pan?? I love the flavour and convenience for taking these to go, but I’ve made them twice now and both times the sides don’t seem to cook as nicely and it sticks to the sides of the pan, even with generous oil spray (I’m using avocado oil). I don’t have a pan big enough so I’m not doing the water bath.
Andrea says
Hi Nichole! You could try lining with paper or silicone cups. Mine stick a bit too but will come out after running a small knife around the outside. You can also make it in a square or rectangle dish and cut it into pieces. Hope that helps!
Laura Licari says
Hi just started program and got the egg bite machine who does 2 eggs at a time how can I adapt this recipe please.
Thank you
Andrea says
Hi Laura!
I'm not familiar with those machines so can't really advise. A quick Google search or following the cooking instructions for the machine should work. I'm guessing the recipe would stay the same and you would just need to adjust the time and temperature. Hope that helps!
Peggi says
I only have a microwave, and air fryer, how can i do this receipe
Andrea says
Hi Peggi,
This recipe wouldn't work in a microwave but I believe you could cook them in an air fryer. However I don't have one so have never tested it. A quick google search should bring up some cooking times and temperatures for you to try out!
Lynn Dobson says
Hi, do I sauté the veggies first, or do they go into recipe, raw?
Andrea says
Hi Lynne!
It depends on which veggies you are using. In the recipe the red pepper can be raw but it says "cooked" broccoli. I would cook things like onions, cauliflower, broccoli, mushrooms, zucchini etc. Hope that helps!
Mitzi S Watson says
Andrea, I want to try and make these BUT how do you reheat them? I want to make them and heat them up the next day etc.
Andrea says
Hi Mitzi!
You can just pop them in the microwave. Start with short bursts of time so you don't overcook them. Or wrap in foil and heat in a preheated 350 F oven. Hope you enjoy them!
Erika Berndt says
I have store bought sundried tomato in a jar with oil. Can I use these tomatoes or would it be too "wet" for this recipe.
Andrea says
Hi Erika!
Yes you absolutely can! Just pat them dry with paper towel and chop! Enjoy!
Jane Moffatt says
I made a variation of these today - grated zucchini, garlic, salt, pepper, whipped eggs/sour cream, topped with mozzarella and sprinkle of Parmesan cheese. Baked in silicone pan. I didn’t drain the zucchini, so they were a tad moist in the bottom, so I immediately rested them in their side in the pan and then laid them out in some paper towels. They are delicious! Love this technique and possible variations are endless. Thank you!
Ann Holyk de Winter says
Quick to make, hit the spot, if you are on the run.
Awesome easy recipe to follow
Thanks again
Ann
Patti says
They look amazing and I want to try them.
What do you use to ‘grease’ the foil and the muffin cups?
Thanks, Patti
Andrea says
You can use a cooking spray or butter 😃
Sandy says
Love this recipe made all the combos and even added some of my own like bacon egg and cheese with mushrooms and peppers - love them all and it’s fast and easy - I took mine out of the pan right away and they didn’t shrink much. We
Marion J. Garside says
could silicone muffin molds be used for egg bites?
Andrea says
Yes absolutely! They work great! 😀
Melissa says
I made the broccoli smoked cheddar - AMAZING!
Like everything on your site, outstanding and simple enough to make for a weeknight dinner.
Thank you so much, looking forward to breakfast 😊
Yvonne says
HI Andrea, I love these egg bites. Wondering if I could bake in one pan instead of muffin tins and then just cut them in squares. Could you please recommend the size of pan to use and also cooking time and any other adjustments you think I need to make.
Andrea says
Hi Yvonne!
A 9x13 pan should work or a 12" skillet.
In that case you don't use the water bath. You can check out my recipe for Leek and Cauliflower Frittata for a "whole version" recipe. 👌
Emilie Genevieve says
Would it be the same cooking instructions as the frittata or as the muffins in this case? pretty sure I don't have a pan to do the bath with.. thinking of making it large and cutting it into smaller pieces as well.
Andrea says
Hi Emilie!
Yes you can absolutely make these in a larger pan. You can also skip the water bath with the muffin tins. It does keep them more tender but they still turn out great without. They might take less time without the water bath. 😀
Michela says
Thanks so much for this recipe, Andrea! I’m looking forward to making these egg bites using baby spinach, red peppers, mushrooms and cheese. Would I need to cook the spinach beforehand or just chop and add it with the other vegetables?
Andrea says
Sounds delicious! You can just chop it up and add it in! 😀
Sandra says
LOVE these egg bites. I had a bit of bacon bits, cheddar, red pepper, onion and spinach. The yogurt really keeps them moist, even after you reheat them. 1 min in the microwave is all you need. Quick and easy. LOVE IT.
Deb says
Hi Andrea,
I love these little egg muffins, thank you so much for the recipe. Rookie in the kitchen, I do have a question, whenever I'm mixing the egg and add in the greek yogurt the yogurt doesn't mix nicely it kind of clumps. What am I doing wrong 🙁
Andrea says
Try using a whisk. That should help. Happy to hear you are enjoy the recipe! 😀