If you love starting your day with a delicious, protein-packed breakfast, you’re in for a treat! These Homemade Egg Bites are creamy, fluffy, and bursting with flavor. They’re perfect for meal prep, easy to customize, and taste just like the ones from your favorite coffee shop—but better. Trust me, once you make these at home, you’ll never go back!
Why You’ll Love Homemade Egg Bites
This recipe is all about convenience, flavor, and nutrition. Whether you need a quick breakfast on the go or a high-protein snack, these egg bites are a must-try. Here’s why they’re a favorite:
Meal Prep Friendly
Make a batch ahead of time and have breakfast ready for the entire week. Just reheat and enjoy!
High in Protein
Packed with eggs, cheese, and your choice of protein, these bites will keep you full and energized.
Customizable
Add your favorite mix-ins like veggies, meats, or cheeses to make them just the way you like.
Easy and Quick
No fancy equipment needed! These bake up perfectly in the oven, no sous vide required.
Perfect for On-the-Go
Grab one on your way out the door for a delicious, mess-free breakfast.
Ingredients in Homemade Egg Bites
These egg bites are made with simple ingredients, but they pack a punch of flavor. Let’s break it down:
Eggs
The base of these bites! They create the fluffy, protein-rich foundation.
Cottage Cheese
A secret ingredient that makes these egg bites extra creamy and soft.
Shredded Cheese
Cheddar, Gruyère, or Monterey Jack add delicious melty goodness.
Milk or Heavy Cream
Adds richness and helps create a smooth texture.
Salt & Black Pepper
A simple seasoning combo that enhances all the flavors.
Mix-Ins (Optional)
Customize with cooked bacon, ham, bell peppers, spinach, mushrooms, or onions.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these creamy, flavorful egg bites:
Preheat Your Oven
Set your oven to 325°F and grease a muffin tin to prevent sticking.
Blend the Eggs
In a blender, combine eggs, cottage cheese, shredded cheese, milk, salt, and pepper. Blend until smooth for the fluffiest texture.
Prepare the Muffin Tin
Evenly distribute any mix-ins (bacon, veggies, etc.) into each muffin cup.
Pour the Egg Mixture
Carefully pour the blended egg mixture into the muffin tin, filling each cup about ¾ full.
Bake to Perfection
Place the muffin tin in a water bath (a larger pan with hot water) and bake for 25-30 minutes until set.
Cool and Enjoy
Let them cool for a few minutes before removing from the tin. Enjoy warm or store for later!
How to Serve Homemade Egg Bites
These egg bites are delicious on their own, but here are a few ways to elevate them:
With Fresh Fruit
Pair them with berries or sliced avocado for a well-balanced breakfast.
Wrapped in a Tortilla
Turn them into a breakfast wrap for an easy, handheld meal.
With Hot Sauce or Salsa
Drizzle with your favorite sauce for a flavorful kick.
Alongside Toast or an English Muffin
For a more filling meal, serve with whole-grain toast or a warm muffin.
Additional Tips
Here are some extra tips to make your egg bites perfect every time:
Use a Silicone Muffin Pan
This makes removal super easy and prevents sticking.
Don’t Skip the Water Bath
Baking in a water bath ensures a soft, custardy texture without overcooking.
Make It Dairy-Free
Use dairy-free cheese and coconut milk for a lactose-free option.
Storage Tips
Store in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 20-30 seconds.
Freezing Instructions
Freeze egg bites in a single layer, then transfer to a freezer bag. Reheat straight from frozen in the microwave.
FAQ Section
Q1: Can I make these without a blender?
A1: Yes! Whisk the ingredients well, but blending creates a smoother texture.
Q2: Can I use just egg whites?
A2: Absolutely! Replace whole eggs with egg whites for a lower-calorie version.
Q3: Can I make these in an air fryer?
A3: Yes! Cook at 300°F for 12-15 minutes, checking for doneness.
Q4: What’s the best cheese to use?
A4: Gruyère, cheddar, or Monterey Jack melt beautifully in egg bites.
Q5: Can I add vegetables?
A5: Definitely! Just sauté them first to remove excess moisture.
Q6: Can I make these ahead of time?
A6: Yes, they store well in the fridge and are great for meal prep.
Q7: How do I prevent rubbery egg bites?
A7: Use a lower oven temperature and a water bath for a soft texture.
Q8: Can I make them in a mini muffin tin?
A8: Yes, just reduce the baking time to about 15 minutes.
Q9: Can I add meat?
A9: Of course! Cooked bacon, ham, or sausage make great additions.
Q10: What’s the best way to reheat them?
A10: Microwave for 20-30 seconds or warm in the oven at 300°F for a few minutes.
Final Thoughts
These Homemade Egg Bites are a breakfast game-changer. Give them a try and enjoy a quick, delicious, and nutritious start to your day!
Print
Homemade Egg Bites
- Prep Time: 15
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These Loaded Breakfast Egg Muffins are the perfect healthy homemade recipe for meal prep. Packed with savory ground sausage, crispy potatoes, colorful veggies, and fresh herbs, these high-protein breakfast muffins are a great way to start your day. Whether you’re looking for healthy recipes easy or quick breakfast ideas, these egg muffins are a delicious and satisfying option.
Ingredients
- 1/2 tbsp avocado oil
- 1/2 lb ground sausage
- 1/2 cup diced red bell pepper
- 1/4 cup chopped green onions
- 1 cup shredded potatoes
- 1/4 cup shredded cheddar cheese
- 6 eggs
- 1/2 cup canned coconut milk
- 1/2 tbsp hot sauce or buffalo sauce
- 1 1/2 tsp salt
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 2 tbsp chopped parsley
Instructions
- Preheat the oven: Set oven to 350°F (175°C) and line a 12-count muffin tin with muffin liners.
- Cook the sausage and veggies: Heat a skillet over medium heat, add avocado oil, then cook the ground sausage, breaking it up as it browns. Once browned, add diced red bell peppers and cook for 3-4 minutes until tender. Remove from heat and stir in shredded potatoes and chopped green onions. Set aside.
- Prepare the egg mixture: In a large mixing bowl, whisk together eggs, coconut milk, hot sauce, salt, black pepper, garlic powder, and chopped parsley until well combined.
- Assemble the muffins: Lightly spray muffin liners with oil to prevent sticking. Evenly divide the sausage mixture into each muffin cup, then sprinkle cheddar cheese on top.
- Bake: Pour the egg mixture over the sausage mixture in each muffin cup, filling almost to the top. Bake for 25-30 minutes, or until the egg muffins are set and lightly golden on top.
- Cool and serve: Let muffins cool for a few minutes before removing from the tin. Enjoy warm or store for meal prep!
Notes
- These egg muffins store well in the fridge for up to 4 days or can be frozen for later.
- Reheat in the microwave for 30-45 seconds for a quick breakfast.
- Feel free to swap out the sausage for turkey sausage or add extra veggies like spinach or mushrooms.
Nutrition
- Serving Size: 1 muffin
- Calories: 140 kcal
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 110mg