Muffin Tin Egg Bites Recipe

I’m sharing freezer-friendly Egg Bites Breakfast Recipes for an easy grab-and-go option when HANGRY o’clock hits.

I swear these muffin tin egg bites are my emergency breakfast. I get to that HANGRY o’clock faster than I like, and these little cups save me, no joke.

Theyre freezer friendly so I stash a batch and reheat when I need something fast. I fold in large eggs and shredded cheddar cheese for that melty, creamy hit, but the best part is how every batch turns out a little different, like a tiny surprise waiting in the fridge.

Call it Muffin Tray Egg Bites if you want, but whatever you call em they disappear fast.

Ingredients

• Eggs: Big protein boost, satiety, vitamins D and B12, it’s what makes bites fluffy.
• Cottage cheese or Greek yogurt: Adds creaminess and tang, extra protein, lower fat option.
• Cheddar cheese: Melty, salty richness, adds fat and protein, flavor punch but can be high calorie.
• Cooked fillings like bacon, ham or veggies: Meats add salt and smoke, veggies add fiber and vitamins.
• Milk or cream: Thins the eggs, makes texture silkier, cream adds richness and extra calories.
• Fresh chives or parsley: Bright herbal notes, few calories, some vitamins, makes bites look fresher.

Ingredient Quantities

• 10 large eggs
• 1/2 cup milk or 1/2 cup heavy cream (cream makes em richer)
• 1/2 cup cottage cheese or plain Greek yogurt, for extra creaminess
• 1 cup shredded cheddar cheese (about 4 oz)
• 1 to 1 1/2 cups cooked fillings, chopped, such as cooked bacon, diced ham, chopped spinach, bell pepper or onion
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder or onion powder, optional
• 1 tablespoon chopped fresh chives or parsley, optional
• cooking spray, melted butter or oil for the muffin tin

How to Make this

1. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin with cooking spray, melted butter or oil, or use a silicone tin for easy removal.

2. Make sure your fillings (bacon, ham, spinach, peppers, onion etc) are cooked, chopped and patted dry so they don’t release extra water in the bites; measure about 1 to 1 1/2 cups total.

3. In a blender or large bowl whisk 10 large eggs with 1/2 cup milk or 1/2 cup heavy cream (cream = richer), then add 1/2 cup cottage cheese or 1/2 cup plain Greek yogurt and blend or whisk until mostly smooth for a creamy custard.

4. Stir in 1 cup shredded cheddar, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1/4 teaspoon garlic powder or onion powder if using; reserve the chopped chives or parsley (1 tablespoon) for folding or topping.

5. Fold in the cooked fillings and about half the chives, but don’t overmix, you want chunks of filling throughout.

6. Pour the mixture into the prepared muffin cups, filling each about 3/4 full so they have room to puff but won’t overflow.

7. Bake 18 to 22 minutes until the centers are set and a toothpick comes out mostly clean; don’t overbake because they’ll continue to set off the heat and can get dry.

8. Let the egg bites rest in the tin 5 minutes, then run a knife around the edges and transfer to a cooling rack; sprinkle the remaining chives or parsley on top.

9. To store: cool completely, then freeze individually in parchment or an airtight bag. To reheat from frozen zap in the microwave 60 to 90 seconds (check and add time if needed) or bake at 350°F (175°C) 12 to 15 minutes until hot.

Equipment Needed

1. 12 cup muffin tin or silicone 12 cup mold
2. Blender or large mixing bowl
3. Whisk or fork and rubber spatula
4. Measuring cups and measuring spoons
5. Chef knife and cutting board
6. Skillet for cooking fillings and tongs or slotted spoon to drain
7. oven mitts and a cooling rack
8. toothpick or cake tester plus parchment or airtight bags for freezing

FAQ

Muffin Tin Egg Bites Recipe Substitutions and Variations

• For 1/2 cup milk or heavy cream: use whole milk or half and half for similar richness; unsweetened oat, soy or almond milk if you want dairy free (add 1 tbsp melted butter to plant milk to mimic creaminess).
• For 1/2 cup cottage cheese or plain Greek yogurt: swap with ricotta or sour cream, or blend silken tofu for a dairy free creamy option — same volume works fine.
• For 1 cup shredded cheddar: try Monterey Jack, Colby, mozzarella or Gruyere for good melt; feta or goat cheese give tang but use a bit less because they’re saltier.
• For 1 to 1 1/2 cups cooked fillings (bacon, ham, spinach, etc): use cooked crumbled sausage, turkey bacon, roasted mushrooms or zucchini, diced sun dried tomatoes or flaked smoked salmon; just make sure veggies are well drained or roasted so the bites aren’t soggy.

Pro Tips

1) Dry your fillings like crazy. If bacon or veggies are even a little wet the bites turn watery, so pat, squeeze, or give them a quick sauté to evaporate the liquid, then cool before adding. Trust me, rinsing spinach then stuffing it in is a rookie move.

2) Blend smart, not forever. Pulse the eggs with cottage cheese or yogurt just enough to smooth big lumps if you want creamy bites, but leave a few curds if you like a little texture. Also, using cream makes them richer, but a splash of milk saves calories and still gives a nice custard.

3) Prevent air pockets and make removal easy. After you fill each cup tap the pan on the counter a few times to pop bubbles, and either grease well or bake in a silicone tin so they come out clean. Let them rest a few minutes in the tin before loosening, otherwise they can crumble.

4) Reheat like a pro so they dont dry out. From frozen wrap one in a damp paper towel and microwave in short bursts on medium power until warm, or reheat in a low oven to keep edges a bit firmer. Label and date before you freeze, they stay best for about 2 to 3 months.