Easy Muffin Tin Egg Bites for Meal Prep
Make these easy muffin tin egg bites for a protein-packed breakfast or quick snack. They are perfect for meal prep and taste better than store-bought versions.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 12 large eggs
- 1/4 cup milk or unsweetened almond milk
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 1/4 cup cooked, crumbled bacon or diced ham (optional)
- 1/4 cup chopped spinach or bell peppers
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 12-cup standard muffin tin or use silicone liners.
- In a large bowl, whisk together the eggs and milk until well combined and slightly frothy. This helps create fluffy scrambled eggs.
- Season the egg mixture with salt and pepper.
- Stir in the shredded cheese, cooked meat (if using), and chopped vegetables. Distribute the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake for 15 to 20 minutes, or until the egg bites are set in the center and lightly golden. A toothpick inserted into the center should come out clean.
- Remove the tin from the oven and let the egg bites cool in the tin for 5 minutes before carefully removing them.
- Serve warm immediately, or cool completely before storing for breakfast meal prep.
Notes
- For low carb egg meals, skip any bread or flour additions and focus on vegetables and lean protein.
- To make these ahead, store cooled egg bites in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 30-45 seconds.
- You can substitute the fillings with mushrooms, onions, or different cheeses for savory egg dishes variations.
Nutrition
- Serving Size: 2 bites
- Calories: 95
- Sugar: 1
- Sodium: 180
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 8
- Cholesterol: 150