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These mini egg bites are perfect for a quick breakfast in the morning, especially during a busy week! They are great for baby-led weaning and something that the whole family can enjoy!

Mornings can get busy and we all have those days where time is limited and we need to get a quick breakfast on the table. These egg bites are great to meal prep, store, and reheat. They can be paired with a side of fruit for a well-balanced, high-protein meal!

What You’ll Need

Here is what you’ll need to make these mini egg bites:

• Eggs: The main ingredient for these bites.
• Shredded Cheese: For added flavor and taste.
• Whipping Cream: Used to add a little fluffiness and creaminess to the bites.
• Peppers & Onions: For added texture and taste.
• Oil: For sautéing the peppers and onions.

Step By Step Instructions

1. Sauté the chopped peppers and onions in a pan until soft. Pour them into a bowl and set aside to cool. 
2. In a separate bowl, whisk 6 eggs.
3. Add in the cheese, heavy cream, and cooled chopped peppers and onions. 
4. Pour the mixture into a mini muffin pan and bake at 350 degrees F for about 15 minutes.

Ingredient Substitutions

• Heavy cream: The heavy cream may be substituted with whole milk, half and half, or a dairy-free alternative.
• Cheese: For a dairy-free version, substitute the cheese for dairy-free shredded cheese.
• Onions and peppers: The onions and peppers may be replaced with other vegetables or protein! Some examples include bacon, sausage, tomatoes, spinach, mushrooms, etc. You can completely customize these to make them your own!

Storage Instructions

Let the egg bites completely cool and store them in an airtight container for up to 5 days in the fridge. To freeze, wrap each egg bite individually in plastic wrap and store in a freezer-safe Ziploc bag for up to 2 months. I know that it seems like a lot of work to individually wrap each mini bite, but I find that this helps best with retaining its taste. To reheat, simply microwave the muffins for 20-30 seconds, or until warmed through!

Recipe Notes

• This recipe makes around 24 mini egg bites. You may make regular-sized egg muffins by adding a few more minutes to the total bake time.
• I like to use a silicone muffin pan to bake these egg bites as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand. 
• The egg bites puff up a lot while baking but shrink back down once they cool.
• Cheddar jack and 4-cheese Mexican blend are great flavorful cheeses to use in this recipe. Mozzarella cheese is a good low-sodium option.
• I usually mix the batter and pour half of the mixture into a mini muffin pan for my baby and then add salt, cayenne pepper, and other seasonings to the other half for everyone else!

You may also like:

• Avocado Egg Salad
• Mac and Cheese Bites
• Broccoli and Cheese Bites