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Three golden-brown homemade Egg Bites Muffin Tins with whole egg yolks, herbs, and veggies, served in a black dish on a white napkin, with eggs and a glass of water in the blurred background.

Egg Bites Muffin Tins

These make-ahead Egg Bites Muffin Tins are a lifesaver for busy mornings. Customizable, freezer-friendly, and kid-approved—perfect for meal prep and grab-and-go breakfasts.
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: Best egg bites recipe, Breakfast egg muffins cups, Egg Bites Muffin Tins, Egg bites muffin tins healthy, Egg bites muffin tins recipe, Egg bites recipe, Egg bites without cottage cheese, Egg muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Rest Time: 5 minutes
Total Time: 35 minutes
Servings: 12 egg bites
Calories: 110kcal
Cost: $8

Equipment

  • 12-cup muffin tin (Silicone or metal, greased well)
  • Mixing bowl (Large enough for egg mixture)
  • Whisk (Or a fork)
  • Measuring cups (For liquid and solid ingredients)
  • Spoon (For adding fillings)
  • Oven (Preheated to 350°F (175°C))
  • Baking pan (Optional, for water bath method)

Ingredients

  • 10 Large eggs
  • ⅓ cup Milk or cream - Any kind: dairy or plant-based
  • ½ teaspoon Salt - Adjust to taste
  • ¼ teaspoon Black pepper - Freshly ground if possible
  • Cooking spray - Or butter, for greasing the muffin tin
  • ¾ cup Shredded cheese - Any type: cheddar, Swiss, feta, etc.
  • ½ cup Cooked meat - Optional: ham, bacon, sausage
  • ½ cup Vegetables - Finely chopped; drain excess moisture
  • 2 tablespoon Fresh herbs - Optional: chives, parsley
  • ¼ teaspoon Garlic powder - Optional

Instructions

  • Preheat oven to 350°F (175°C). Generously grease a 12-cup muffin tin or use silicone liners.
  • In a mixing bowl, whisk together eggs, milk, salt, and pepper until smooth. Let the mixture rest for 2–3 minutes to reduce air bubbles.
  • Divide chopped vegetables, cheese, and any optional meat evenly among muffin cups.
  • Pour the egg mixture over the fillings, filling each cup about ¾ full. Gently stir each one with a fork.
  • Optional: Place the muffin tin into a larger baking dish and fill the outer dish with hot water for a water bath.
  • Bake for 18–22 minutes, or until the centers are set and tops are lightly golden. Let cool in the pan for 5 minutes, then remove.
  • Serve immediately or cool completely and store in the fridge or freezer for later use.

Notes

Add your favorite vegetables, herbs, or spices to create your perfect flavor combination. Mushrooms and sun-dried tomatoes pair wonderfully with spinach and feta — check out more Easy Savory for inspiration!

Nutrition

Serving: 1egg bite | Calories: 110kcal | Carbohydrates: 1g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 140mg | Sodium: 180mg | Potassium: 90mg | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 0.8mg