Muffin Tin Egg Bites
Conveniently bake bite-sized breakfast egg muffins filled with your choice of protein and vegetables.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
Full Ingredient List
- 6 large eggs, lightly beaten
- 1/4 cup milk
- 1 cup baby spinach, chopped
- 1/2 cup cherry tomatoes, quartered
- 1/3 cup cheddar cheese, shredded
- 4 slices bacon, cooked and crumbled
- salt and freshly ground black pepper
Egg Mixture
Tools and Equipment
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 6 | large eggs | lightly beaten | |
| 1/4 cup | milk | almond milk, soy milk |
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or spray with nonstick spray. (Tips: Using a silicone muffin pan can help with easy removal.)
- Step 2: In a large bowl, whisk together eggs and milk until combined. (Tips: Beat the mixture until frothy for lighter bites.)
Fillings
Tools and Equipment
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1 cup | baby spinach | chopped | |
| 1/2 cup | cherry tomatoes | quartered | |
| 1/3 cup | cheddar cheese | shredded | mozzarella, feta |
| 4 slices | bacon | cooked and crumbled | turkey bacon |
| to taste | salt and freshly ground black pepper |
Instructions
- Step 1: Divide and arrange the spinach, tomatoes, cheese, and bacon evenly in the muffin cups. (Tips: Layer the heavier ingredients first to prevent them from floating to the top during baking.)
- Step 2: Pour egg mixture on top of the fillings in each muffin cup, filling each to about 3/4 full for room to rise. (Tips: Use a ladle or pitcher for controlled pouring.)
- Step 3: Season each with salt and pepper as desired. (Tips: Add spices or herbs according to your preference.)
- Step 4: Bake for 20-25 minutes, or until the egg bites are fully set and slightly golden on top. (Tips: Check with a toothpick; it should come out clean when done.)
Additional Information
Notes: These egg bites can be stored in the refrigerator for up to 3 days, making them a quick grab-and-go breakfast option.