Recipe
These homemade egg bites are the ultimate breakfast hack—fluffy, creamy, and packed with flavor, they’ll make you forget about the coffee shop version forever. Made with simple, wholesome ingredients like creamy cottage cheese, fresh eggs, and your favorite mix-ins, they’re a protein-packed start to your day that’s both easy and delicious.
The secret? Baking them in a muffin tin for the perfect portion size and a velvety texture that melts in your mouth. Whether you’re a bacon and cheddar fan or you lean toward veggie-packed bites, this recipe is endlessly customizable and ready in under 30 minutes.
One bite, and you’ll swear off store-bought for good—these are the egg bites you’ve been dreaming of.
Ingredients
Egg bites are the ultimate make-ahead breakfast—creamy, protein-packed, and endlessly customizable. The key to nailing the perfect texture lies in the right ingredients. Here’s the breakdown of what you’ll need, plus insider tips to make them restaurant-level delicious:
- Eggs: Use 6 large eggs for the base—they’re the star of the show. Fresh eggs give the best flavor and texture.
- Heavy Cream: Adds richness and guarantees a custardy, velvety bite. Substitute with half-and-half or whole milk for a lighter version.
- Cheese: Sharp cheddar or Gruyère are ideal for a bold flavor. Shred it yourself—pre-shredded cheese can make the texture grainy.
- Cooked Bacon: Adds smoky savoriness. Chop it finely so it distributes evenly. Swap with ham, sausage, or skip for a vegetarian option.
- Bell Peppers: Dice them small for a pop of color and sweetness. Red, yellow, or orange peppers work best.
- Green Onions: Thinly slice for a mild oniony kick. Chives or finely chopped red onion are great substitutes.
- Salt & Black Pepper: Essential for seasoning. Add a pinch of salt and freshly ground pepper to taste.
- Optional Add-Ins: Spinach, mushrooms, or jalapeños can elevate your bites. Keep additions finely chopped for even distribution.
Pro Tip: Grease your muffin tin generously with butter or cooking spray to guarantee your egg bites slide out effortlessly. Non-stick spray works, but butter adds a hint of richness.
How to Make the Best Silky Smooth Egg Bites
Preheat your oven to 300°F (150°C) and generously grease a silicone egg bite mold or muffin tin. This guarantees easy removal and prevents sticking. Pro tip: Using a silicone mold eliminates the need for greasing and makes cleanup a breeze.
Blend eggs, cottage cheese, shredded cheese, and a pinch of salt in a blender until completely smooth. Overmixing isn’t a concern here—the smoother the batter, the silkier the texture. Watch out: Make sure cottage cheese is well blended to avoid lumps in the final bites.
Pour the mixture evenly into the prepared molds, filling each about ¾ full. Add-ins like cooked bacon, sautéed veggies, or herbs can be gently stirred in before baking. Why this matters: Filling the molds correctly prevents overflow and secures even cooking.
Place the mold or tin in a baking dish and carefully add hot water to the dish until it reaches halfway up the sides of the mold. This creates a gentle, steam-like environment for baking, giving the egg bites their signature custard-like texture. Pro tip: Use a kettle to pour the hot water for precision and safety.
Bake for 25-30 minutes, or until the egg bites are set and slightly puffed. They should jiggle just slightly in the center—this indicates they’ll firm up perfectly as they cool. Watch out: Overbaking can lead to a rubbery texture, so keep a close eye during the last few minutes.
Allow the egg bites to cool in the mold for 5-10 minutes before gently removing them. Use a butter knife to loosen the edges if needed. Why this matters: Cooling helps them set completely and makes them easier to handle.
Serve warm or store in an airtight container in the fridge for up to 4 days. Pro tip: Reheat in the microwave for 30-60 seconds for a quick, satisfying breakfast or snack on the go.
Nutrition
Nutritional values may vary based on ingredients and portion sizes.
| Nutrient | Amount per serving |
|---|---|
| Calories | 150 kcal |
| Protein | 12 g |
| Fat | 9 g |
| Carbohydrates | 3 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 250 mg |
Chef Tips
To get the best results with these egg bites, I recommend using fresh ingredients and cooking them in a water bath. It guarantees even cooking and a silky texture.
Whisk the eggs thoroughly for a fluffy consistency, and don’t overmix the fillings—keep them bite-sized.
Grease your molds well to prevent sticking. Let them cool slightly before removing; they’ll hold their shape better.
Enjoy!
Frequently Asked Questions
Can I Use a Muffin Tin Instead?
Yes, I can use a muffin tin instead. It’s perfect for shaping the egg bites evenly. I’ll just grease the tin well or use liners to prevent sticking. It’s easy to bake and portion them this way.
How Long Do Egg Bites Stay Fresh?
I keep my egg bites fresh for about 3-4 days in the fridge if I store them airtight. If I freeze them, they last up to 2 months, but I reheat them straight from frozen when I’m ready.
Can I Freeze Egg Bites for Later?
Yes, I can freeze egg bites for later. I just let them cool completely, wrap them individually in plastic or foil, and store them in a freezer-safe bag. They’ll last up to two months and reheat well.
What Can I Substitute for Cheese?
I’d substitute cheese with nutritional yeast for a cheesy flavor, mashed avocado for creaminess, or tofu for texture. If I’m avoiding dairy, coconut cream or plant-based cheese works too. I’ll adjust seasoning to taste.
Are Egg Bites Keto-Friendly?
Yes, egg bites can be keto-friendly if I use low-carb ingredients like eggs, cheese (or substitutes like avocado), and keto-approved veggies or meats. I’ll just avoid high-carb add-ins like starchy veggies or flour.
