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Anna

Easy Egg Bites Master Recipe

If you need a simple make-ahead breakfast that’s low in carbs, packed with protein, and full of flavor, these easy egg bites are a great choice that you can throw together quickly. This version of the easy egg bites uses spinach and cheese, but you can easily customize them with your favorite add-ins such as meat or red peppers
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 egg bites
Course: Breakfast
Cuisine: American
Calories: 109
Ingredients Equipment Method Notes

Ingredients
  

  • 9 large eggs
  • 1/4 cup milk of choice
  • 1 1/2 cups spinach
  • 1/2 cup finely chopped/shredded cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Equipment

  • 12 silicone liners optional

Method
 

  1. Preheat your oven to 375°F and lightly grease a muffin tin. You can use silicone liners or a little butter to prevent sticking and make cleanup easier. Silicone liners also give the egg bites a smoother, neater finish but a simple butter coating works just as well for everyday use.
  2. In a large mixing bowl, whisk together the eggs and milk until smooth.
  3. Add your chopped spinach, shredded cheese, garlic powder, salt, and black pepper. Stir well.
  4. Pour mixture into muffin cups, filling each about 3/4 full. You need to leave room for them to expand so do not fill to the top.
  5. Bake for 20 to 25 minutes, until centers are set and tops are lightly golden.
  6. Cool in the pan for a few minutes before removing.
  7. Serve warm, or cool completely and store in the fridge or freezer.

Notes

These egg bites are perfect for making ahead, and we love keeping a batch on hand for a quick, high-protein breakfast anytime. If you plan to eat them within a few days, the fridge works great, but they also freeze really well for longer storage.
In the fridge, store them in an airtight container for up to 7 days.
For the freezer, place the egg bites in a single layer until frozen, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 6 months.
To reheat, simply microwave for 30 to 60 seconds, or warm them in the oven at 350°F until heated through.