Egg Bites Recipe: Easy, Delicious, and Nutritious!

How you start the day affects the rest of your day, especially breakfast. Most of us are desperately stuffing things in our mouths during the morning rush. That’s why I adore this egg bites recipe.

What’s better to start your day with healthy, protein-rich, and low-calorie egg bites? This egg bites recipe is simple to make, and you can have it on the go, without wasting any time. What’s better is that you can make it ahead, store them, and simply reheat them in the mornings. 

Jump to:

• Why should you try this egg bites recipe?
• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tips
• Egg Bites Recipe

Why should you try this egg bites recipe?

• A keto breakfast option.

• Low-calorie.

• Full of protein.

• Super easy to make.

• You can have it on the go.

Ingredients

• Shredded cheese — ⅓ cup, preferably mozzarella.
• Eggs — 8-10 pcs., large.
• Salt and pepper — to taste.
• Baby spinach — ⅓ cup.
• Green onions — ⅓ cup, finely sliced.
• Fresh parsley — 1 tbsp., finely chopped.
• Milk — ½ cup.

Instructions

1. Preheat the oven to 350 degrees.

2. If your muffin tin isn’t nonstick, spray it using your baking spray.

3. Whisk the eggs, milk, salt, and pepper in the mixing bowl.

4. Fill the slots of your muffin tin with green onions, fresh parsley, baby spinach, and grated cheese.

5. Transfer the wet mixture to the slots, on top of the other ingredients. Don’t fill up to the top.

6. Bake your egg bites for half an hour.

7. Let the egg bites cool for a minute or two before serving.

Substitutions

• Cream — We don’t want our egg bites to turn out dry, hence the milk. Feel free to swap milk for cream. Your egg bites will still be moist enough.

Variations

• Meaty — Some might find this egg bites recipe too dull. If you want, add a few slices of bacon. Just make sure that you cook the bacon slices first. If you’re not big on bacon, why not experiment with turkey?

• Non-dairy — If for any reason, you’re on a dairy-free diet, our egg bites recipe got you covered. Simply swap the milk for any other non-dairy option, such as almond milk, soy milk, and coconut milk.

• Starchy — Though our egg bites recipe makes a great on-the-go breakfast if you want more carbs, just thinly slice four or five baby potatoes and mix them with the other ingredients.

Equipment

• 12-cup muffin tin, preferably nonstick.

• Medium-sized mixing bowl.

• Measuring cups and spoons.

• Whisk.

• Baking spray (in case your muffin tin isn’t nonstick).

Storage

• Store any unlikely leftovers in an airtight container, in your fridge. They will last for up to a week. You can also freeze them, and reheat the egg bites using a microwave.

Tips

• Keep it even — The egg mixture will also serve as a binder for the other ingredients in the muffin tin slots, so make sure you put enough eggs to cover the ingredients. A 1/1 ratio would be ideal.

• Make ahead — Being practical is what this egg bites recipe is all about. For those busy weekdays, just make them ahead and simply store them in your freezer. You can always reheat them in the mornings and have them on the go.