Mini Egg Bites
on Sep 26, 2021, Updated Feb 14, 2022
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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!
Table of Contents
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
- Sauté the chopped peppers and onions in a pan until soft. Pour them into a bowl and set aside to cool.
- In a separate bowl, whisk 6 eggs.
- Add in the cheese, heavy cream, and cooled chopped peppers and onions.
- 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!
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Mini Egg Bites
Ingredients
- 6 eggs
- ½ cup shredded cheese
- ¼ cup heavy cream
- ¾ cup chopped peppers and onions
- oil, for sautéing
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Sauté the chopped peppers and onions in a pan until soft. Pour them into a bowl and set them aside to cool.
- In a separate bowl, whisk 6 eggs.
- Add in the cheese, heavy cream, and cooled chopped peppers, and onions.
- Pour the mixture into a mini muffin pan and bake at 350 degrees F for about 15 minutes or until a toothpick inserted comes out clean.
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!
What a delightful combination.
Like mini Denver omelette goin’ on!
I am going to make these for church tomorrow and just bought a new mini pan so I now have the capacity to do 24.
I will add the tiniest amount of chopped ham and just for whimsy serve with a dip of Trader Joe’s ketchup!
Charming web site plus knockout photography.
Thank you, Lily, for sharing.
Can you prep everything and put in the fridge and then bake in the morning before work?
Hi Melinda! Sometimes I prep the chopped veggies before and whisk together the egg mixture the morning of. If you are looking for a quick option in the morning, I would recommend fully baking them the night before, cooling and storing them in an airtight container in the fridge, and then quickly reheating them the morning of. I hope that helps!
Hi! I was wondering how long these save for in the freezer?
Hi Ashley! These can store in the freezer for up to 2 months if properly stored (wrap each egg bite individually in plastic wrap and store in a freezer-safe Ziploc bag). You can also skip the individual wrapping and store them airtight in a freezer safe Ziploc bag for up to 1 month!
Have you perfected a time to microwave these from being frozen? Thinking of thawing them and then microwaving on 50% power. Thank you!
Hi Kelsey! It depends on the strength and power of your microwave but I usually find that I am able to defrost them well in about 25-30 seconds! I check on them at 25 seconds and if they need a little more time I add more time in 5 second increments. I hope that helps!😊