Mini egg bites are the perfect breakfast for busy mornings. Prepare and bake in just 20 minutes! For even more convenience these muffin tin egg bites can be made ahead and reheated for a quick grab and go breakfast, lunch or snack throughout the day.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Blue's Best Life.
Healthy, make-ahead breakfast options are a time-saving essential task now. We have your first meal covered with additional options like the super versatile and delicious Sheet Pan Eggs and Freezer-Friendly Breakfast Burritos. Perfect meal-planning for the entire family just got so much easier.
(Blue's Best Life is a participant in the Amazon Affiliate Programs. I earn a small commission if you purchase through those links. This helps me keep the blog going!)- Bobbie
Table of contents
Why These Mini Egg Bites Are The Best!
I love easy meals that are great for meal prep. I can make a batch of these mini egg muffins and have a quick breakfast for the week.
Not only are they quick and easy, the egg cups are made with healthy and simple ingredients. A serving has over 5 grams of protein and only 1 gram of carbs making it a great option for breakfast or a healthy snack.
Equipment Needed
mini muffin pan- I use nonstick pan that works perfectly for these mini muffins. The eggs never stick to the pan and pop out very easily. You can use a regular muffin pan or a silicone mold if you prefer.
Key Ingredients
eggs- eight large whole eggs will be the perfect amount to fill your mini muffin tin.
cheddar cheese- I prefer to grate my own cheddar cheese, but if you need to save time you can opt for the pre-shredded variety.
red bell pepper- these sweet peppers give a lot of flavor to the egg bites. Find fresh bell peppers in the produce section of your grocery store.
Step-By-Step Instructions
Preheat the oven to 350 degrees Fahrenheit. For easier removal of the egg bites, lightly spray the mini muffin pan with cooking spray.
Chop the red pepper into small pieces. Heat a small skillet over medium heat. Sauté the red peppers until softened.
In a large bowl add the eggs and beat with a whisk. Whisk in the sour cream, sautéed pepper, chives, black pepper, salt and garlic powder.
Divide the egg mixture between the 24 cups in the pan. There is enough mixture to fill each cup almost to the top. The mini egg muffin will puff up as they bake but deflate a bit after they cool.
Bake in preheated oven for 10 minutes or until egg mixture has set.
Substitions And Additions
red peppers- can be changed for any type of pepper. Use yellow, orange or green bell peppers.
chives- have a very mild onion like flavor and can be substituted for green onions, red onion or yellow onion. Because these onions have a stronger flavor, you may want to sauté with the red pepper to mellow out the flavor. You can even add other fresh herbs like dill, thyme or parsley for extra flavor.
cheese- cheddar cheese is my favorite cheese for breakfast egg muffins but you can use cottage cheese, swiss cheese or even pepper jack cheese for a little spice.
Storage, Freezing and Reheating
Store leftovers in an airtight container for 3-4 days in the refrigerator. To reheat egg bites, warm in the microwave for 30-60 seconds.
To freeze, allow egg muffins to cool completely. Wrap in a layer of plastic wrap and store in a freezer bag. These will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave the next day.
Looking For Other Healthy Breakfast Ideas? Try These!
Avocado Everything Bagel with Egg Whites
Turkey Bacon, Egg and Cheese Sandwich
Egg White French Toast Recipe {Protein Packed}
Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!
Mini Egg Bites (Muffin Tin)
Equipment
- mini muffin tin
Ingredients
- ⅓ cup red bell pepper, finely chopped
- 8 large eggs
- ¼ cup sour cream
- ½ cup cheddar cheese, grated
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon black pepper
- 1 tablespoon chives, finely chopped
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a mini muffin tin with cooking spray and set aside.
- Heat a small sauté pan over medium heat and spray with cooking spray.
- Sauté red pepper until soften, about 2-3 minutes.
- In a large mixing bowl whisk the eggs and sour cream. There may be a few streaks of sour cream but it is okay.
- Stir in the sauteed red pepper, cheddar cheese, salt, garlic powder, black pepper and chives.
- Portion egg mixture evenly between the muffin tin. Bake in preheated oven for 10 minutes.
- Remove from oven and allow to cool for a few minutes. Use a butter knife to loosen the edge and remove the muffins. Serve while hot or cool to store for later.
Melissa
I found mine needed longer than 10 minutes in a 350 oven. They were not even close to being set. I realize all ovens are different, but I was rushing to send these on an early morning carpool for my son’s hockey game. Left in for another 7 minutes. That said, they were easy and delicious! I added a little chopped breakfast sausage and sautéed onions. I also didn’t have sour cream so I used heavy cream instead. Left everything else as written. Will make again in batches to have on hand for a quick bite before school.