Breakfast Egg Bite Recipes using 5 Ingredients

It’s time to add these great protein-packed breakfasts to your daily routine, whether you’ve fallen in love with egg bits at Starbucks over the past few years or you haven’t tried them yet. First, they are easier to make in the morning than “normal” eggs: This recipe makes things easier by cooking a dozen eggs at once in a muffin tin instead of frying them on the stove or poaching them in boiling water.

Both ways would work just fine. If you bake them at a low temperature, they will have a texture like a frittata, and you won’t have to worry about them getting too hot when you reheat them. You don’t have to do anything special to make them, and they are a great way to use up any leftover ingredients. Also, they are easy to change: Egg bits can be eaten on their own, between two toasted English muffins, on top of buttered toast, or between two toasted English muffins.

Egg bites make weekday breakfasts easy and delicious, whether you stick to the main recipe below or try any (or all!) of our 10 variations. Find out how egg bits can make your life easier.

Breakfast Egg Bite Recipes using 5 Ingredients

Egg Bites: Preparing and Storing

With these egg bits as an option, making a meal plan couldn’t be easier. You can bake a batch and keep the baked goods in the fridge for up to a week in plastic bags with zip-tops. The egg bits are tasty whether they are warm or at room temperature, which makes them a great choice for lunch during the week.

In this way, you can also freeze cooked egg pieces and keep them for a few months. What you should do is: After baking, make sure the egg bites are completely cool before putting them on a parchment paper-lined sheet pan. Put the egg bites in the freezer for an hour. After the egg pieces have been frozen, put them in a bag with a zipper and put it in the freezer. When you’re ready to eat the egg bits, just heat them in the microwave for 30 to 60 seconds. If you want to eat them at room temperature or bring them to work, let them thaw in the fridge overnight.

Egg Bites: Preparing and Storing

Breakfast Egg Bites (Base Recipe)

  • Prep: 5 mins
  • Cook: 30 mins
  • Total: 35 mins
  • Servings: 12
  • Yield: 12 mini egg cups

Ingredients

  • Nonstick pan spray
  • 12 large eggs
  • 1/3 cup milk (whole, skim, or 2%)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

  • Set the oven temperature to 300 degrees Fahrenheit and place a rack in the top third of the oven (150 degrees C). Spray a lot of nonstick pan spray into each of the 12 cups of a normal muffin tin.
  • Break the eggs up into a large bowl, and then add the milk, salt, and pepper. Mix the ingredients together with a whisk until the mixture is smooth and you can’t see any egg whites that haven’t been mixed in.
  • Spread the mixture evenly in the wells of the muffin tray so that it comes about three-quarters of the way to the top of each well (about a quarter cup each well). Bake the egg bites for 25 to 30 minutes, or until the tops no longer look wet and the bites have puffed up. (When you take the egg bits out of the oven, they will be puffed up, but they will fall quickly.)
  • After letting them cool for a while, carefully take the egg bits out of the tin with an offset spatula or a butter knife. Enjoy either hot or cold.

Variations on the Egg Bite Recipe

The best thing about egg bites is that you can use whatever ingredients you have on hand. You can add chopped vegetables to boost the fiber content, and bacon or sausage to boost the protein content. (It’s important to remember that adding wet things like sauces or shredded zucchini will make your egg bits soft.)

This is a blank slate for you to play with; do whatever you want with it. But if you want to get a head start, you can try one of these 10 versions, which all have no more than 5 ingredients.

Variations on the Egg Bite Recipe

Egg Bites with Mushrooms and Spinach

For a version that is good for people who like mushrooms, heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add 3/4 cup diced onions, which is about half of a large onion, and 8 ounces of sliced mushrooms. Cook, stirring often, for 8 to 10 minutes, or until the onions and mushrooms are both lightly browned.

Take the pan off the heat, stir in 1 cup (1 ounce) of baby spinach, and let it cool down a bit. Once the mixture has cooled, add it to the main recipe and stir to spread it evenly through the egg mixture. Spread the mixture out evenly in a muffin tin that has been prepared. Fill each well almost to the top (about 1/3 cup). Bake for 25 to 30 minutes, or until the egg bites puff up and the tops no longer look wet.

Egg Bites with Sun-Dried Tomatoes and Basil

Add 1/2 cup finely chopped sun-dried tomatoes (drained if packed in oil) and 1/2 cup roughly chopped basil (from about half a bunch) to the base recipe for a summery version with pops of bright herbal flavor. Stir the ingredients into the egg mixture to make sure they are spread out evenly.

Put about 1/3 cup of the mixture into each well of a muffin tin that has been prepared. Spread 1 cup (4 ounces) of grated mozzarella cheese on top of the eggs (about 1 tablespoon per egg bite), and bake for 25 to 30 minutes, or until the egg bites puff up and the tops no longer look wet.

Egg Bites with Sun-Dried Tomatoes and Basil

Egg Bites with Pepper Jack and Salsa

Add one cup of sliced green onions (made from the green and white parts of about four green onions) and one cup of chunky salsa to the basic recipe to make a zesty variation that uses jarred salsa to boost the flavor. This adds more heat to the dish. Give the egg mixture a good stir to make sure that the ingredients are spread out evenly.

Then, evenly divide the mixture into a prepared muffin tray, filling each well almost all the way to the top (approximately a third of a cup). Bake the egg bites for 25 to 30 minutes, or until the tops don’t look wet anymore and the egg bites have puffed up. Top the eggs with 1 cup (4 ounces) of shredded pepper Jack cheese (approximately 1 tablespoon per egg bite).

Egg Bites with Pepper Jack and Salsa

Egg Bites with Jalapeo Poppers

If you like things to be spicy, this version of jalapeno poppers is perfect for you. Before adding 6 ounces of bacon cut into 1/4-inch pieces (about 4 slices), you should heat a skillet that doesn’t stick. After adding 1 tablespoon of olive oil and cooking the vegetables over medium heat for 6 to 8 minutes while tossing them often, they should be crispy and browned.

Take the bacon out of the pan with a slotted spoon and set it aside to cool. While the bacon is chilling, cut the four ounces of cream cheese into bite-sized pieces. After the bacon has cooled, add it to the base mixture along with the cheese, 1/4 cup minced jalapeno (made from about 1 big jalapeno), and the cheese. Give the egg mixture a good stir to make sure that the ingredients are spread out evenly.

Then, evenly divide the mixture into a prepared muffin tray, filling each well almost all the way to the top (approximately a third of a cup). Bake the egg bites for 25 to 30 minutes, or until the tops no longer look wet and the bites have puffed up.

Egg Bites with Jalapeo Poppers

Egg bites with caramelized onions and breakfast sausage

In a medium nonstick pan, heat one tablespoon of olive oil over medium heat for a version that combines sweet and savory flavors. After adding 1 1/2 cups of chopped yellow onion, which should come from around 1 big onion, continue to simmer while stirring often until the onion is a deep golden brown, which should take about 13 to 16 minutes.

Add 8 ounces of breakfast sausage and, using a wooden spoon or a spatula, break it up into tiny pieces before adding it to the skillet. Cook for 3 to 5 minutes, stirring often until the inside is no longer pink. Take the pan off the heat and let it cool down a little bit. After the mixture has had time to cool, add it to the main recipe and whisk it so that it is distributed equally throughout the egg mixture.

Spread the mixture out evenly in a muffin tray that has been prepared, filling each well nearly all the way (approximately a third of a cup) of the way to the top. Bake the egg bits for 25 to 30 minutes, or until the tops no longer seem moist and the egg bites have puffed up.

Egg bites with caramelized onions and breakfast sausage

Egg Bites with Bacon and Cheddar

In order to prepare a traditional dish that is sure to please a large number of people while using just two extra ingredients, begin by chopping 6 ounces of bacon (approximately 4 slices) into pieces measuring 1/4 inch and adding them to a pan that is nonstick.

After adding 1 tablespoon of olive oil and cooking over medium heat while tossing often for around 6 to 8 minutes, the vegetables should be crispy and browned. Using a slotted spoon, take the bacon out of the pan, and then set it aside to cool. After the ingredient has had time to cool, add it to the base recipe and whisk it so that it is distributed evenly throughout the egg mixture.

Spread the mixture out evenly in a muffin tray that has been prepared, filling each well nearly all the way (approximately a third of a cup) of the way to the top. Bake the egg bits for 25 to 30 minutes, or until the tops of the egg bites no longer seem moist and the egg bites themselves have puffed up. Sprinkle 1 cup (4 ounces) of shredded cheddar cheese equally over the tops of the eggs (approximately 1 tablespoon per egg bite).

Egg Bites with Bacon and Cheddar

Egg Bites with Tomato and Feta

To the original recipe, add one cup (6 ounces) of crumbled feta cheese, half a cup of finely chopped red onion (about half a small onion), and one cup of diced tomatoes (about one big tomato). This will make the taste of the dish a little bit stronger.

Give the egg mixture a good stir to make sure that the ingredients are spread out evenly. Then, evenly divide the mixture into a prepared muffin tray, filling each well almost all the way to the top (approximately a third of a cup). Bake the egg bites for 25 to 30 minutes, or until the tops no longer look wet and the bites have puffed up.

Egg Bites with Tomato and Feta

Egg Bites for Veggie Lovers

Add one-half cup of finely chopped broccoli florets (which should come from about one-fourth of a small crown), one-half cup of finely chopped kale (which should come from about three large leaves), and one-half cup of finely chopped bell pepper (which should come from about half of a large pepper) to the base recipe for a breakfast that is loaded with vegetables.

To ensure that the ingredients are distributed equally throughout the egg mixture, give it a good stir, and then evenly divide the mixture into a muffin tray that has been prepared, filling each well nearly all the way to the top (approximately a third of a cup). Bake the egg bits for 25 to 30 minutes, or until the tops no longer seem moist and the egg bites have puffed up.

Egg Bites for Veggie Lovers

Pesto Egg Bites

Add a quarter cup of jarred pesto and one cup of diced tomatoes (about equivalent to one big tomato) to the basic recipe. This will result in a version that is vibrant and tasty and that makes full use of store-bought pesto.

To ensure that the ingredients are distributed equally throughout the egg mixture, give it a good stir, and then evenly divide the mixture into a muffin tray that has been prepared, filling each well nearly all the way to the top (approximately a third of a cup). Bake the egg bits for 25 to 30 minutes, or until the tops of the egg bites are no longer looking moist and the egg pieces have puffed up. Sprinkle 1 cup (4 ounces) of shredded mozzarella cheese equally over the tops of the eggs (approximately 1 tablespoon per egg bite).

Pesto Egg Bites

Eggs “Florentine” Bites

Add one cup (six ounces) of diced ham or Canadian bacon and one cup (one ounce) of baby spinach to the basic recipe to make a savory version that borrows all of the famous tastes of eggs Florentine. This will result in a dish that is similar in taste to eggs Florentine.

To ensure that the ingredients are distributed equally throughout the egg mixture, give it a good stir, and then evenly divide the mixture into a muffin tray that has been prepared, filling each well nearly all the way to the top (approximately a third of a cup).

Bake the egg bites for 25 to 30 minutes, or until the tops no longer appear wet and the egg bites puff up after being sprinkled with 1 cup (4 ounces) of grated Gruyère or Swiss cheese that has been evenly distributed over the tops of the eggs. About 1 tablespoon of grated cheese should be used for each egg bite.

Leave a Reply

Your email address will not be published.