· Modified: by Andrea· This post may contain affiliate links · 101 Comments
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Homemade Egg Bites are an easy way to use up leftovers and fill your fridge or freezer with a quick and delicious breakfast!
I love eggs and am always looking for new ways to eat them. These are perfect to have on hand when you are too busy to make breakfast, or just don't feel like it, but still want to eat something nutritious. If you are looking for more delicious egg recipes be sure to check out my Baked Vegetable Frittata as well as this delicious Zucchini Omelette Recipe too! Or for an egg-less high protein breakfast try my Easy Overnight Protein Oats.
How to make egg bites without a recipe
Use my recipe as a guideline and fill your egg cups with a variety of different ingredients like bacon, sausage, ham, spinach, mushrooms and cheese, or no cheese! Use up leftovers and turn them into a delicious breakfast or how about lunch with a salad?
Fill the cups first with the filling ingredients to about ¾ full. Increase the eggs if you use less filling so you have enough egg mix to fill all the cups. I don't recommend using more filling or they will fall apart.
Using a bain marie
What's a "bain-marie" you ask? It's a fancy, Chef's term (well actually it's French) for water bath. Eggs need gentle cooking so they don't overcook and brown. A bain-marie creates an even and gentle temperature so the egg bites come out soft and moist. Don't worry if you don't have a pan large enough to hold the muffin tin you can bake these without a bain-marie and they will still turn out fantastic! Omit the foil cover as well and start checking for doneness after 15 minutes.
Can I use a silicone pan?
Silicone pans (affiliate link) work perfectly for these! By all means, if you have one, use it. You will still want to grease it for double the non-sticking power!
Why did my egg bites deflate?
These homemade egg bites will be all puffed up and proud-looking as soon as you take them out of the oven and then the disappointment comes when you turn away for a moment and realize they have totally deflated! Booooo! Sorry folks but this is unavoidable. As the eggs heat up, air bubbles are formed and expand. The eggs don't have enough structure to hold the air bubbles so they deflate as they cool.
Other flavour combinations I recommend:
- Spinach, tomato & feta
- Mushroom & Swiss cheese
- Ham, green pepper & onion
- Fresh herb and goat's cheese (parsley, cilantro, dill, basil)
- Bacon & cheddar
- Chorizo, smoked paprika & Manchego cheese
Other recipes you might enjoy
- Shakshuka
- Spanish Omelette
📖 Recipe
Easy Homemade Egg Bites
Homemade egg bites are a perfect make-ahead breakfast and a great way to use up leftover vegetables and other ingredients.
4.63 from 70 votes
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Course: Breakfast, Brunch
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Servings: 12 pieces
Calories: 112kcal
Author: Andrea Mut
Ingredients
Egg Base
- 10 large eggs
- ¼ cup plain Greek yogurt or sour cream
- Salt and pepper to taste
Spicy Red Pepper & Pepper Jack
- 1 cup red pepper, small dice
- 1 cup pepper jack cheese, grated or cubed
- your favorite hot sauce, to taste
Broccoli & Smoked Cheddar
- 1 cup broccoli, cooked, chopped into small pieces
- 1 cup smoked cheddar, grated
- 1 tablespoon grainy dijon mustard
Instructions
Preheat oven to 325°F
Generously grease a 12 cup muffin tin and place inside a larger baking pan.
Divide your chosen ingredients between the cups, they should be about ⅔ full.
Whisk together eggs, yogurt, salt and pepper and pour evenly over each cup.
Pour about one to two inches of hot tap water into larger pan. Grease a piece of foil large enough to cover the pan and cover with greased side down.
Bake for 25-30 minutes or until set. Remove from oven and remove muffin tin from pan. Let cool. Use a butter knife to loosen from pan. Serve warm or refrigerate or freeze for later.
Notes
Storage:Let cool completely and store, covered, in the fridge for 5 days. Or wrap individually and store in the freezer for up to 3 months. Let thaw in fridge overnight or defrost in the microwave.
You can skip the water bath and the foil cover and check for doneness after 20 minutes and continue baking as needed until just set.
Nutritional facts - are based on the Broccoli & Cheddar version and are only an estimate. An online calculator is used and have not been approved by a Dietitian.
Nutrition
Serving: 1piece | Calories: 112kcal | Carbohydrates: 1g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 167mg | Sodium: 165mg | Potassium: 95mg
Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!
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Reader Interactions
Comments
Gail Bernard says
Hi Andrea,
I have used your recipe a number of times. I use a 12 cup silicone muffin pan.
So easy, freezes well and saves well in the fridge.
Keep the recipes coming.Gail B.
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Andrea says
I’m so happy you are enjoying the egg bites Gail! Those silicone pans are perfect. Thanks for commenting!
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Janice Beam says
These are so moist and are perfect to freeze to grab and go.Loading...
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Sue Cratchley says
This recipe is such a great one I make them time & time again.Loading...
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Andrea says
I'm so happy you've been enjoying the egg bites Sue! Thanks for commenting 😊
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Kim says
The best!Loading...
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May says
Super quick and easy to make and taste great.Loading...
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Mary H says
Excellent! Thank you! Makes breakfast much easier!Loading...
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Lorie Walker says
Hi Andrea! I am making these for the first time. When checking them for fineness I saw some water in the top. Was I supposed to put the foil just over the egg pan or the whole pan. I did the later. Having to Cooke it more. ThanksLoading...
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Andrea says
Hi Lorie!
You want to cover the whole pan as to create steam. Cooking times can vary depending on different ovens, temperature of eggs when going in etc. Let me know how they turned out!Loading...
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Jo-Anne says
So easy to customize!! I usually mix the cheese into the egg mix before pouring it into muffin cups... also use silicon muffin cups to simplify cleanup. Waiting for a new batch to come out of the oven.Loading...
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Mary VanEgdom says
I make these and bake in a 9x9 pan. They take a little longer to cook but such easy clean up. These Eggs Bites are my go to meal when I don't know what to eat. Soooo good!! Breakfast, lunch or supper.
Thanks Andrea!!Loading...
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Terry C says
I made these last week and had 2 for breakfast this morning - they're delicious! I freeze them in packages of 2 - so nice and easy! Thanks Andrea - love your recipes!Loading...
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Deb says
Andrea,
It was a rainy 65 day so I spent it in the kitchen made these for my husband with left overs he loved them , called them mini quiche .
Thanks again easy to follow recipe and fun to make 😀 your awesomeLoading...
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Andrea says
I'm so happy you enjoyed them! Thanks for commenting!
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Robin says
Love these Andrea. Found you through Gina Livy.Loading...
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Tully says
These are soo good I did both varieties.Thank youLoading...
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Andrea says
I'm so happy you enjoyed them!
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Maureen says
As usual a great recipe ,a stand by for sure!Loading...
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Andrea says
Happy you liked them! Thanks for commenting!
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Mayte Gonzalez says
What happens if the water form the bath gets in the egg when removing!
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Andrea says
If a bit of water gets in after they've cooked it's no big deal and shouldn't affect them.
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Nichole says
Hey Andrea! Looking forward to trying these!
Would smoked havarti work, or is it too soft?
Thanks!!Loading...
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Andrea says
Hi Nichole!
Havarti can be more difficult to grate but I think the flavour would be fantastic! Try spraying your cheese grater with pan spray. It prevents it from all sticking to the grater. Enjoy!Loading...
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Nichole says
Hi Andrea! Any tricks to ensure these do not stick to the muffin pan?? I love the flavour and convenience for taking these to go, but I’ve made them twice now and both times the sides don’t seem to cook as nicely and it sticks to the sides of the pan, even with generous oil spray (I’m using avocado oil). I don’t have a pan big enough so I’m not doing the water bath.Loading...
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Andrea says
Hi Nichole! You could try lining with paper or silicone cups. Mine stick a bit too but will come out after running a small knife around the outside. You can also make it in a square or rectangle dish and cut it into pieces. Hope that helps!
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Laura Licari says
Hi just started program and got the egg bite machine who does 2 eggs at a time how can I adapt this recipe please.
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Andrea says
Hi Laura!
I'm not familiar with those machines so can't really advise. A quick Google search or following the cooking instructions for the machine should work. I'm guessing the recipe would stay the same and you would just need to adjust the time and temperature. Hope that helps!Loading...
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Peggi says
I only have a microwave, and air fryer, how can i do this receipe
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Andrea says
Hi Peggi,
This recipe wouldn't work in a microwave but I believe you could cook them in an air fryer. However I don't have one so have never tested it. A quick google search should bring up some cooking times and temperatures for you to try out!Loading...
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Lynn Dobson says
Hi, do I sauté the veggies first, or do they go into recipe, raw?
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Andrea says
Hi Lynne!
It depends on which veggies you are using. In the recipe the red pepper can be raw but it says "cooked" broccoli. I would cook things like onions, cauliflower, broccoli, mushrooms, zucchini etc. Hope that helps!Loading...
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Mitzi S Watson says
Andrea, I want to try and make these BUT how do you reheat them? I want to make them and heat them up the next day etc.
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Andrea says
Hi Mitzi!
You can just pop them in the microwave. Start with short bursts of time so you don't overcook them. Or wrap in foil and heat in a preheated 350 F oven. Hope you enjoy them!Loading...
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Erika Berndt says
I have store bought sundried tomato in a jar with oil. Can I use these tomatoes or would it be too "wet" for this recipe.
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Andrea says
Hi Erika!
Yes you absolutely can! Just pat them dry with paper towel and chop! Enjoy!Loading...
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Jane Moffatt says
I made a variation of these today - grated zucchini, garlic, salt, pepper, whipped eggs/sour cream, topped with mozzarella and sprinkle of Parmesan cheese. Baked in silicone pan. I didn’t drain the zucchini, so they were a tad moist in the bottom, so I immediately rested them in their side in the pan and then laid them out in some paper towels. They are delicious! Love this technique and possible variations are endless. Thank you!
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Ann Holyk de Winter says
Quick to make, hit the spot, if you are on the run.
Awesome easy recipe to follow
Thanks again
AnnLoading...
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Patti says
They look amazing and I want to try them.
What do you use to ‘grease’ the foil and the muffin cups?
Thanks, PattiLoading...
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Andrea says
You can use a cooking spray or butter 😃
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Sandy says
Love this recipe made all the combos and even added some of my own like bacon egg and cheese with mushrooms and peppers - love them all and it’s fast and easy - I took mine out of the pan right away and they didn’t shrink much. WeLoading...
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Marion J. Garside says
could silicone muffin molds be used for egg bites?
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Andrea says
Yes absolutely! They work great! 😀
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Melissa says
I made the broccoli smoked cheddar - AMAZING!Like everything on your site, outstanding and simple enough to make for a weeknight dinner.
Thank you so much, looking forward to breakfast 😊
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Yvonne says
HI Andrea, I love these egg bites. Wondering if I could bake in one pan instead of muffin tins and then just cut them in squares. Could you please recommend the size of pan to use and also cooking time and any other adjustments you think I need to make.Loading...
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Andrea says
Hi Yvonne!
A 9x13 pan should work or a 12" skillet.
In that case you don't use the water bath. You can check out my recipe for Leek and Cauliflower Frittata for a "whole version" recipe. 👌Loading...
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Emilie Genevieve says
Would it be the same cooking instructions as the frittata or as the muffins in this case? pretty sure I don't have a pan to do the bath with.. thinking of making it large and cutting it into smaller pieces as well.
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Andrea says
Hi Emilie!
Yes you can absolutely make these in a larger pan. You can also skip the water bath with the muffin tins. It does keep them more tender but they still turn out great without. They might take less time without the water bath. 😀Loading...
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Michela says
Thanks so much for this recipe, Andrea! I’m looking forward to making these egg bites using baby spinach, red peppers, mushrooms and cheese. Would I need to cook the spinach beforehand or just chop and add it with the other vegetables?
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Andrea says
Sounds delicious! You can just chop it up and add it in! 😀
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Sandra says
LOVE these egg bites. I had a bit of bacon bits, cheddar, red pepper, onion and spinach. The yogurt really keeps them moist, even after you reheat them. 1 min in the microwave is all you need. Quick and easy. LOVE IT.
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Deb says
Hi Andrea,
I love these little egg muffins, thank you so much for the recipe. Rookie in the kitchen, I do have a question, whenever I'm mixing the egg and add in the greek yogurt the yogurt doesn't mix nicely it kind of clumps. What am I doing wrong 🙁Loading...
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Andrea says
Try using a whisk. That should help. Happy to hear you are enjoy the recipe! 😀
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Brenda Rota says
I have just enrolled in Gina's 2021 Spring program and I am loving your recipes and website. I make egg bites by mixing all ingredients in a large bowl before pouring into the muffin tins. Is there a difference doing it this way as to your method by putting the veggies and protein in first? Thanks, and you look amazing!
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Andrea says
It just more evenly disperses the ingredients 😀
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Jan Crane says
Andre! I made the egg bites!! I made the spicy red pepper ones. And they’re delicious!! I made little ones, used a silicone small cup pan. Going to freeze them and keep them for quick breakfasts on the go. Thank you!!Loading...
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Sue Barrett says
My only complaint about these are that I can’t keep them in the fridge; my husband and sons eat them all.
They are apparently so delicious; just wish I could try them.Loading...
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Andrea says
Lol! I love these types of complaints! 🙌
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Lisa Faley says
Hi there! New here. I have tried a few of your recipes from a friend who is doing Gina's plan (I am in the spring session - yay!) and what I have had so far has been absolutely DEELISH!!! I have a question about the egg bites - I have made them many times myself and find no matter how much I grease the pan, they still stick and washing the pans after is a royal PAIN! Do you have any tips for me?
Thank you kindly. I look forward to trying many more of your recipes!
Cheers,
LisaLoading...
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Andrea says
Hi Lisa!
I'm so happy you are enjoying the recipes!The pan can be a bit of work to clean for sure! I just leave mine to soak in warm water for a while which makes it much easier. You can also try using paper muffin tin liners or pick up some silicone muffin pans or liners.
Hope that helps! 😀Loading...
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Sandra says
Lisa, I made the egg bites in a silicone pan and with no greasing what so ever, they just slipped right out.
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Lisa Faley says
Hi Sandra, Thank you! I think I need to invest in one!
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Karen MacIntyre says
I used the parchment muffin liners and they come right out of the pan ( if I don’t accidentally overfill them). The parchment doesn’t stick to the eggs either.
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Andrea says
Yes they work great! 🙌
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Katherine says
Hi Andrea, I’m a big fan! Currently doing my second round of Gina’s program. Love this recipe! Except for cleaning the muffin pan after. Any tips? Also, what do you use to grease the pan?
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Andrea says
I just let the pan soak for a while. You can also line with paper cups or use a silicone muffin pan. I spray with a non stick spray generously. Happy you are enjoying the recipe 😀
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Paula says
Hi - For any kind of baked-on food, I sprinkle dishwasher detergent into the dish, fill with hot water, and let soak for a couple of hours. It works like magic on burnt on foods, so hopefully it will help with the egg residue, too!
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Andrea says
Great tip! 😀👌
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Lori says
Love making these babies! Try variations of peppers, onions, feta, turkey and spinach for the win!
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Andrea says
Yum! Sounds like some delicious combos!
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Sheila says
My Instant Pot came with an egg bite tray I’m going to make some in the pot and see how they turn out. The tray only hold 7 but they are fast to make so can still make in batches for the freezer.
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Andrea says
Awesome! Let me know how they turn out!
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Sandy says
I’ve been making mine in a silicone tray in my IP all week. They turn out great! I spray the tray with olive oil, you can also use a basting brush. Before removing them from the tray, I allow them to cool and to speed up the process I put the tray in another shallow bowl with ice cold water.
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Donna says
Hey Sandy.
How long are you setting your IP for? I was also going to try them in the air fryer but it’s always nice to have options 😉Loading...
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Sandy says
I cooked for 10 minutes and did a 10 minute natural release
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Lois Corrsdo says
These are the answer to a quick and delicious breakfast! Absolutely love them! Thank you Andrea for making mornings go so smoothly!!
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Andrea says
So happy you enjoyed them! Happy to help with your smooth mornings 😀
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Angie says
Hi - I would love to try these - what would be the best dairy free replacement for sour cream or yogurt to get a similar result?
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Andrea says
You can use any vegan yogurt or sour cream in place of the dairy. 😀
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Kiran says
Can you use monterey jack cheese instead of the pepper jack cheese?
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Andrea says
Oh absolutely! You can switch up the cheese to any kind you like 👍
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Donna says
This recipe is so versatile and they taste fantastic! I was wondering, and have been for years, what is the correct way to use aluminum foil? Shiney side in or out?
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Andrea says
It doesn't really make any (or much) difference so I never pay any attention to it.
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Kim says
Made these this week. So delish!!
I put in onions, green pepper, mushrooms, black olives, ham and cheddar.
Hard to eat to satisfaction 😉Loading...
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Andrea says
Lol! Love it!!
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Beth Kelln says
So yummy! These egg bites taste amazing and make for an quick and easy breakfast. Best part - no clean up!Loading...
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Andrea says
Amazing!!! Thanks for the comment!
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Carol-Ann Berardicurti says
These egg bites are excellent. I have made 2 batches so far and I only saw the recipe this past Sunday. I have made them with mushrooms, green peppers, onion, ham and sharp white cheddar(old). My husband is up for work at 5am so these bites are perfect for him to grab and go. We are now addicted to them and will continue making them😍
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Andrea says
That's so awesome Carol-Ann! So happy you are enjoying them so much!
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Kate Cribb says
Andrea - super excited to try these! How do I heat these up in the morning without over cooking the eggs?
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Andrea says
You can just pop them in the microwave for a few seconds at a time until warm. Once you figure out the perfect amount of time for your microwave then you can just put them in for that long. Enjoy!
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Laurena says
Love these! I use Smooth Cottage Cheese instead of the yogurt to increase the protein.Loading...
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Andrea says
Fantastic! Yes, sour cream or ricotta would also work! Happy you enjoyed the recipe!
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Laurena says
Oooh! Ricotta, of course! Sometimes I find 1/4 of a tub lurking in the back of the fridge after another recipe. Thanks!
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Anne says
Love these ! Easy to make and so flavourful.Loading...
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Pamela L Washburne says
Hi wasn't sure which flavor I would prefer so I got out two bowls and made six of each. Turns out I like them both equally well! Great recipe and nice to have some flavor in the morning aside from plain old hard boiled eggs.Loading...
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Andrea says
So awesome! Love that you tried some different flavours! I appreciate the comment!
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Agustin Jose Mut says
I had a few of the basic ingredients (read eggs) that were getting close to the best before date, so I thought this would be a good recipe to try. For the filling I used some soft Portuguese style chorizo in small cubes, roasted red peppers (drained and chopped) and Gouda and grated Parmesan cheese. I had to bake the scones 10 minutes longer as I over did the yogourt in the egg mixture.
Great taste and texture. Froze half of the batch. Thank you!Pepe
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Andrea says
I'm so happy you tried this recipe and the fillings you chose sound super delicious!
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Donna says
What a great recipe! We used what we had in the fridge....asparagus, tomato and feta and the other type mushroom, shallots and Swiss. This easy and versatile yummy dish is a keeper!!! Donna and HunterLoading...
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Andrea says
Amazing!! Love the flavour combinations you did too. Sounds delicious! So happy you enjoyed the recipe!
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