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 3/4 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 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! If I was to buy one I'd go with this Silicone Muffin Cupcake Pan Set .
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
- 1/4 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 tbsp 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 2/3 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.
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!
Quick to make, hit the spot, if you are on the run.
Awesome easy recipe to follow
Thanks again
Ann
They look amazing and I want to try them.
What do you use to ‘grease’ the foil and the muffin cups?
Thanks, Patti
You can use a cooking spray or butter 😃
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
could silicone muffin molds be used for egg bites?
Yes absolutely! They work great! 😀
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 😊
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.
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. 👌
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.
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. 😀
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?
Sounds delicious! You can just chop it up and add it in! 😀
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.
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 🙁
Try using a whisk. That should help. Happy to hear you are enjoy the recipe! 😀
I have just enrolled in Gina's 2021 Spring program and I am loving your recipes and website. I make egg bites by mixing all ingredients in a large bowl before pouring into the muffin tins. Is there a difference doing it this way as to your method by putting the veggies and protein in first? Thanks, and you look amazing!
It just more evenly disperses the ingredients 😀
Andre! I made the egg bites!! I made the spicy red pepper ones. And they’re delicious!! I made little ones, used a silicone small cup pan. Going to freeze them and keep them for quick breakfasts on the go. Thank you!!
My only complaint about these are that I can’t keep them in the fridge; my husband and sons eat them all.
They are apparently so delicious; just wish I could try them.
Lol! I love these types of complaints! 🙌
Hi there! New here. I have tried a few of your recipes from a friend who is doing Gina's plan (I am in the spring session - yay!) and what I have had so far has been absolutely DEELISH!!! I have a question about the egg bites - I have made them many times myself and find no matter how much I grease the pan, they still stick and washing the pans after is a royal PAIN! Do you have any tips for me?
Thank you kindly. I look forward to trying many more of your recipes!
Cheers,
Lisa
Hi Lisa!
I'm so happy you are enjoying the recipes!
The pan can be a bit of work to clean for sure! I just leave mine to soak in warm water for a while which makes it much easier. You can also try using paper muffin tin liners or pick up some silicone muffin pans or liners.
Hope that helps! 😀
Lisa, I made the egg bites in a silicone pan and with no greasing what so ever, they just slipped right out.
Hi Sandra, Thank you! I think I need to invest in one!
I used the parchment muffin liners and they come right out of the pan ( if I don’t accidentally overfill them). The parchment doesn’t stick to the eggs either.
Yes they work great! 🙌
Hi Andrea, I’m a big fan! Currently doing my second round of Gina’s program. Love this recipe! Except for cleaning the muffin pan after. Any tips? Also, what do you use to grease the pan?
Thank you!
I just let the pan soak for a while. You can also line with paper cups or use a silicone muffin pan. I spray with a non stick spray generously. Happy you are enjoying the recipe 😀
Hi - For any kind of baked-on food, I sprinkle dishwasher detergent into the dish, fill with hot water, and let soak for a couple of hours. It works like magic on burnt on foods, so hopefully it will help with the egg residue, too!
Great tip! 😀👌
Love making these babies! Try variations of peppers, onions, feta, turkey and spinach for the win!
Yum! Sounds like some delicious combos!
My Instant Pot came with an egg bite tray I’m going to make some in the pot and see how they turn out. The tray only hold 7 but they are fast to make so can still make in batches for the freezer.
Awesome! Let me know how they turn out!
I’ve been making mine in a silicone tray in my IP all week. They turn out great! I spray the tray with olive oil, you can also use a basting brush. Before removing them from the tray, I allow them to cool and to speed up the process I put the tray in another shallow bowl with ice cold water.
Hey Sandy.
How long are you setting your IP for? I was also going to try them in the air fryer but it’s always nice to have options 😉
I cooked for 10 minutes and did a 10 minute natural release
These are the answer to a quick and delicious breakfast! Absolutely love them! Thank you Andrea for making mornings go so smoothly!!
So happy you enjoyed them! Happy to help with your smooth mornings 😀
Hi - I would love to try these - what would be the best dairy free replacement for sour cream or yogurt to get a similar result?
You can use any vegan yogurt or sour cream in place of the dairy. 😀
Can you use monterey jack cheese instead of the pepper jack cheese?
Oh absolutely! You can switch up the cheese to any kind you like 👍
This recipe is so versatile and they taste fantastic! I was wondering, and have been for years, what is the correct way to use aluminum foil? Shiney side in or out?
Thanks Andrea!
It doesn't really make any (or much) difference so I never pay any attention to it.
Made these this week. So delish!!
I put in onions, green pepper, mushrooms, black olives, ham and cheddar.
Hard to eat to satisfaction 😉
Lol! Love it!!
So yummy! These egg bites taste amazing and make for an quick and easy breakfast. Best part - no clean up!
Amazing!!! Thanks for the comment!
These egg bites are excellent. I have made 2 batches so far and I only saw the recipe this past Sunday. I have made them with mushrooms, green peppers, onion, ham and sharp white cheddar(old). My husband is up for work at 5am so these bites are perfect for him to grab and go. We are now addicted to them and will continue making them😍
That's so awesome Carol-Ann! So happy you are enjoying them so much!
Andrea - super excited to try these! How do I heat these up in the morning without over cooking the eggs?
You can just pop them in the microwave for a few seconds at a time until warm. Once you figure out the perfect amount of time for your microwave then you can just put them in for that long. Enjoy!
Love these! I use Smooth Cottage Cheese instead of the yogurt to increase the protein.
Fantastic! Yes, sour cream or ricotta would also work! Happy you enjoyed the recipe!
Oooh! Ricotta, of course! Sometimes I find 1/4 of a tub lurking in the back of the fridge after another recipe. Thanks!
Love these ! Easy to make and so flavourful.
Hi wasn't sure which flavor I would prefer so I got out two bowls and made six of each. Turns out I like them both equally well! Great recipe and nice to have some flavor in the morning aside from plain old hard boiled eggs.
So awesome! Love that you tried some different flavours! I appreciate the comment!
I had a few of the basic ingredients (read eggs) that were getting close to the best before date, so I thought this would be a good recipe to try. For the filling I used some soft Portuguese style chorizo in small cubes, roasted red peppers (drained and chopped) and Gouda and grated Parmesan cheese. I had to bake the scones 10 minutes longer as I over did the yogourt in the egg mixture.
Great taste and texture. Froze half of the batch. Thank you!
Pepe
I'm so happy you tried this recipe and the fillings you chose sound super delicious!
What a great recipe! We used what we had in the fridge....asparagus, tomato and feta and the other type mushroom, shallots and Swiss. This easy and versatile yummy dish is a keeper!!! Donna and Hunter
Amazing!! Love the flavour combinations you did too. Sounds delicious! So happy you enjoyed the recipe!