Breakfast Egg Muffins (Egg Bites)
Stock your refrigerator for the week with these easy breakfast egg muffins– your future self will thank you for these protein-packed egg bites! The best part is they never get old, thanks to endless variations, and they come together in just 30 minutes!
Servings: 12 egg muffins
Calories: 107kcal
Ingredients
- 8 large eggs
- ¼ cup whole milk
- 3 Tablespoons heavy cream or half-and-half
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¾ cup finely chopped bell pepper any color
- ¾ cup finely chopped fresh spinach
- ⅓ cup finely chopped sweet onion
- ¼ cup finely chopped fresh parsley
- 1 cup shredded sharp cheddar cheese
- optional for garnish: grated parmesan cheese chopped parsley, hot sauce, and/or red pepper flakes
Instructions
- Preheat the oven to 375°F. Spray at 12-count muffin pan generously with nonstick spray or silicone muffin liners. I don't recommend using regular muffin liners. Set aside.
- In a large liquid measuring cup or a mixing bowl with a pour spout, whisk together the eggs, milk, heavy cream, salt, pepper, onion powder, and garlic powder until just combined. Try to not overmix as you don't want too much air in the eggs. You can also pulse just once together in the blender, but no more as you don't want the eggs to foam.
- Spoon the bell pepper, spinach, onion, parsley (or any add-ins you're using) into each greased muffin cup– about 2-3 Tablespoons in each. Spoon 1 Tablespoon of cheese on top of each. Pour the egg mixture into each muffin cup over the add-ins, filling about ¾ full.
- Bake for 20-22 minutes or golden brown around the edges. It's normal for the egg muffins will rise up tall while baking, they will deflate as they cool.
- Remove from the oven and allow them to cool in the pan for 5 minutes. Remove the egg muffins from the pan, and serve immediately. Add optional garnishes when serving. Leftovers stay fresh in the refrigerator for up to 1 week. See recipe notes below for storing options.
Notes
- Make Ahead Instructions: You can prepare the egg mixture (step 2), and refrigerate for up to 1 day before using. Whisk together before using. The egg muffins will stay fresh in the refrigerator covered tightly for up to 1 week.
- Freezing Instructions: Allow the egg muffins to cool completely, then transfer into a freezer-safe container, and cover tightly. Freeze for up to 3 months. Thaw overnight in the refrigerator or skip thawing and microwave for 1-2 minutes until warm throughout.
- Milk & Heavy Cream: Or you can use half-and-half. The combination of whole milk and heavy cream (or half-and-half) gives the egg muffins the creamiest texture. However, you can use nondairy milk instead or even blended cottage cheese.
- Reheating Instructions: Choose the method to reheat as desired. 1) Microwave: Wrap the egg muffins in a damp paper towel and microwave for 30 seconds until warmed through. 2) Air Fryer: Preheat the air fryer to 350ºF and cook for 3-5 minutes until warmed through.
- Ham & Cheese: For your add-ins, use 1 and ½ cups finely diced cooked ham, 2 Tablespoons chopped fresh chives, and ½ cup shredded sharp cheddar cheese. All instructions remain the same.
- Meat Lovers: For your add-ins, use ½ cup finely diced cooked bacon, ½ cup, ½ cup finely diced cooked ham, ½ cup finely diced or crumbles of sausage, 2 Tablespoons chopped fresh parsley or chives, and ½ cup shredded sharp cheddar cheese. All instructions remain the same.
- Veggie Deluxe: For your add-ins, use ½ cup finely diced fresh spinach, ½ cup finely diced bell pepper, ¼ cup finely diced fresh mushrooms, ¼ cup finely diced tomatoes, 2 Tablespoons chopped fresh parsley, and ½ cup shredded sharp cheddar cheese. All instructions remain the same.
- Other Add-Ins: The possibilities are endless, the rule of thumb is about 1 and ½ cups add-ins and around ½ to ¾ cup cheese total. Some favorite add-ins: cooked meats like sausage, bacon, ham, or even chicken. Or try others like corn, cooked potatoes, sun dried tomatoes, etc. Some favorite cheeses are pepper jack, sharp cheddar, parmesan, and goat cheese. No matter the add-ins I love throwing this hot honey on top
Nutrition
Calories: 107kcal | Carbohydrates: 2g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 138mg | Sodium: 212mg | Potassium: 108mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 911IU | Vitamin C: 14mg | Calcium: 100mg | Iron: 1mg
