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!

Egg bites served on a wooden plate

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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:

Ingredients to create egg bites. See recipe card for details ingredients.
  • 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.

PROCESS

  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.
Steps to make egg bites. Specifics provided in recipe card.

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!

Egg bites served on a wooden plate

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!
Egg bites served with blackberries and blueberries

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!
Egg bites served with blackberries and blueberries

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Egg bites served with blackberries and blueberries

Mini Egg Bites

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!
5 from 6 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: easy egg bites
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 24 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!

Nutrition

Nutrition Facts
Mini Egg Bites
Amount per Serving
Calories
36.01
% Daily Value*
Fat
 
2.52
g
4
%
Saturated Fat
 
1.23
g
8
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.28
g
Monounsaturated Fat
 
0.82
g
Cholesterol
 
46.16
mg
15
%
Sodium
 
34.67
mg
2
%
Potassium
 
34.49
mg
1
%
Carbohydrates
 
1.19
g
0
%
Fiber
 
0.3
g
1
%
Sugar
 
0.07
g
0
%
Protein
 
2.2
g
4
%
Vitamin A
 
487.05
IU
10
%
Vitamin C
 
0.78
mg
1
%
Calcium
 
21.4
mg
2
%
Iron
 
0.27
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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4 Comments

  1. 5 stars
    Have you perfected a time to microwave these from being frozen? Thinking of thawing them and then microwaving on 50% power. Thank you!

    1. 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!😊

    1. 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!

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