Description
Morning chaos doesn’t stand a chance with these easy egg bites muffin tin. They’re fluffy, packed with protein, and endlessly customizable.
Ingredients
Scale
- 8 large eggs
- ½ cup plain Greek yogurt (2% or 5%)
- ½ cup shredded cheese (cheddar, Monterey jack, Swiss, or a blend)
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup diced bell pepper
- ¼ cup chopped spinach
- 2 tbsp diced onion (optional)
- Olive oil or nonstick spray for greasing
Instructions
- Preheat your oven to 325°F.
- Blend eggs, Greek yogurt, shredded cheese, salt, and pepper for 10–20 seconds until smooth.
- Grease a 12-cup muffin tin generously.
- Add about 1 tablespoon of mix-ins like bell pepper and spinach into each muffin cup.
- Pour the blended egg mixture into each cup, filling them about ¾ full.
- Place muffin tin on a baking sheet and optionally pour hot water onto the sheet.
- Bake for 18–22 minutes, ensuring the centers are set.
- Allow the egg bites to cool for 5 minutes, then remove them from the muffin tin.
- Serve warm or store in an airtight container in the refrigerator.
Notes
- Use a well-greased muffin tin to prevent sticking.
- Experiment with different cheese varieties.
- Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 egg bite
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 9 g
- Cholesterol: 185 mg
Keywords: easy egg bites muffin tin, protein breakfast, make-ahead breakfast, customizable egg muffins