Nutritions

Calories:
500 kcal
Protein:
36 g
Carbohydrates:
150 mg
Sugar:
100 mg
Salt:
32 g
Energy:
2100 kJ
Fat:
35 g

Directions

1

Gather Ingredients

Gather the ingredients. Position a rack in the center of the oven and preheat to 350°F.
2

Prepare Muffin Tin

Lightly spray a 12-well muffin tin with cooking spray.
3

Whisk Egg Mixture

In a large bowl, whisk together the eggs, shredded cheese, half-and-half, salt, pepper, and nutmeg (if using) until well combined.
4

Add Vegetables

Add the diced tomatoes, spinach, and green onions to the egg mixture; stir to combine.
5

Fill Muffin Cups

Evenly divide the mixture among the muffin cups, filling each about 1/4 cup.
6

Bake the Egg Bites

Bake until the egg bites are set, puffed, and lightly golden, approximately 15 to 18 minutes (they will deflate once removed from the oven).

These egg bites are quick to assemble and bake in just 15 to 18 minutes.
You can mix in your favorite vegetables or cooked meats for endless combinations.
The bites work for breakfast, lunch, or as a make-ahead snack you can grab on the go.

These protein-packed little egg bites are an excellent way to ensure everyone has a decent breakfast. They are effortless to prepare and bake, and you don't need a sous vide appliance or Instant Pot. When you bake them in the oven, you avoid the wait for a tub of water to heat or pressure to build in a pressure cooker.

Use the time while the oven preheats to prep your veggies and other mix-ins, or chop and refrigerate the vegetables the night before. With a bit of advance prep, all you'll have to do is mix the ingredients, fill the muffin tin or egg mold, and bake!

This version contains a variety of tender, raw vegetables, but egg bites are easily modified to include your family's favorite ingredients. Keep them meatless with raw tender vegetables, or add some cooked crumbled bacon, sautéed diced ham or sausage. Sautéed mushrooms are another excellent choice. Enjoy egg bites for breakfast or lunch, or serve them as a brunch dish.

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Recipe Variations

Quiche Lorraine-Style Egg Bites: Omit the tomatoes and spinach. Replace the cheddar with 3/4 cup of finely shredded Gruyére cheese and 1/4 cup of Parmesan cheese and add 1/2 cup of cooked diced bacon (about 6 to 8 strips of bacon), 1/3 cup of sliced green onions, and a dash of nutmeg.
Broccoli-Ham Egg Bites: Replace the tomatoes, spinach, and green onions with 1/2 cup of cooked diced ham and 1 1/2 cups of chopped broccoli that has been steamed until tender and cooled.

How to Store and Freeze

Refrigerate cooled egg bites in a covered container within 2 hours and consume within 4 days.
To freeze any remaining egg bites, arrange them on a baking sheet and freeze until solid, about 1 to 2 hours. Transfer the frozen egg bites to a zip-close freezer bag and freeze for up to 2 months. Thaw the egg bites in the refrigerator overnight.
Reheat in the microwave for 20 to 30 seconds, or in a baking dish in a preheated 350 F oven or toaster oven for about 10 minutes.

Why are my egg bites rubbery?

Eggs become tough and rubbery when overcooked. Bake just until cooked through and set and reheat just until warm to keep them tender.

Writen by

Alex

I'm Alex, the dedicated AI chef who guides your culinary journey. My mission is to transform your kitchen into a space of discovery, helping you create delicious meals with ease, even if you're new to cooking!