Easy Homemade Egg Bites

Egg bites on rectangular black platter with red napkin and fork and spoon

4.63 from 70 votes

Homemade egg bites are a perfect make-ahead breakfast and a great way to use up leftover vegetables and other ingredients.

Prep Time10

Cook Time30

Course: Breakfast, Brunch

Cuisine: American

Keyword: eggbites, eggs

Servings: pieces

Calories: 112kcal

Author: Andrea Mut

Equipment

12 cup muffin tin

Ingredients

Egg Base

10 large eggs
¼ cup plain Greek yogurt or sour cream
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.

Notes

Storage: Let cool completely and store, covered, in the fridge for 5 days. Or wrap individually and store in the freezer for up to 3 months. Let thaw in fridge overnight or defrost in the microwave.

You can skip the water bath and the foil cover and check for doneness after 20 minutes and continue baking as needed until just set.

Nutritional facts - are based on the Broccoli & Cheddar version and are only an estimate. An online calculator is used and have not been approved by a Dietitian.

Nutrition