Muffin Tin Egg Bites {High Protein Egg Cups}
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Muffin Tin Egg Bites are an easy, make-ahead breakfast that works for busy mornings. You bake them in a muffin pan so they cook evenly and are easy to portion.
This is a good recipe to use leftover holiday ham.
Estimated reading time: 4 minutes
Key Takeaways
- Muffin Tin Egg Bites are easy, make-ahead breakfasts that are high in protein and low in added sugar.
- You prepare them by pouring whisked eggs into a greased muffin tin, adding veggies or meats before baking.
- Use nonstick pans and bake on the middle rack for even cooking; these bites store well in the fridge or freeze nicely.
- They are customizable, kid-friendly, and perfect for busy mornings or snacks, making them a versatile recipe.
- Muffin Tin Egg Bites often become a regular part of the week due to their practicality and ease of preparation.
Muffin Tin Egg Bites
These egg bites start with whisked eggs or egg whites poured into a greased muffin tin. Add chopped vegetables or cooked meats before baking so everything sets together. Bake until the centers are firm. Let them cool slightly before removing so they hold their shape.
PMc says:
We like these high-protein egg bites because they save time during the week. I often bake a batch on Sunday and store them in the fridge for quick breakfasts.
A helpful tip is to spray the muffin tin well and let the bites rest a few minutes before removing them.
Egg White Bites Nutritional Information
Muffin tin egg bites are high in protein and low in added sugar. Using egg whites reduces fat while maintaining high protein. Adding vegetables adds fiber and vitamins. Portions are easy to control since each bite is baked separately. Also, try Turkey Sausage Frittata Cups.
Cooking tips and substitutions
Packed with nutrients and great for grab-and-go breakfasts, the healthy Turkey Sausage Frittata Recipe fits into your busy lifestyle.
- Use a nonstick or silicone muffin pan to prevent sticking or spray generously with non-stick spray.
- Bake on the middle rack so the eggs cook evenly.
- You can use whole eggs or egg whites based on preference.
- Swap vegetables or cooked meats to fit what you have on hand.
- Let the bites cool fully before storing in an airtight container in the refrigerator.
- Grate cheese yourself rather than purchasing pre-shredded cheese. Pre-shredded cheese is coated in corn starch, which may affect the taste and texture of your recipe.
- These egg cups also freeze well. Reheat in the microwave until hot throughout.
Why you’ll ❤️ this recipe.
💪🏼High protein and filling
⚡Easy to make ahead
🕛Works for on-the-go breakfast or snacks
🔄️Simple to customize
👩👦Kid and adult friendly
🥐Pop it between an English muffin or a biscuit if you aren’t following low-carb
Muffin Tin Egg Bites FAQ
Store them in an airtight container in the fridge for up to four days.
Warm them in the microwave for short bursts until heated through.
They freeze well and reheat straight from frozen.
Eggs naturally deflate as they cool and this is normal.
Ham & Broccoli Muffin Tin Egg Bites Conclusion
Muffin tin egg bites are a practical recipe that fits many routines. They are simple to make and easy to adjust. Once you try them, they often become a regular part of the week.
We also enjoy these recipes:
Strawberry Muffins with Almond Milk and Coconut Oil
SMALL BATCH CHOCOLATE CHIP MUFFIN RECIPE
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Ingredients
- 1 cup broccoli chopped small
- 5 large egg whites
- 1 large eggs
- 2 tablespoons Greek yogurt
- ¼ teaspoon garlic, salt, and pepper seasoning blend
- ⅛ teaspoon ground red pepper
- ½ cup ham diced
- cup pepper jack cheese freshly grated
Instructions
- Preheat oven to 375 degrees F
- Liberally coat muffin tins with olive oil or non-stick spray.
- Wash, dry, and chop broccoli into small pieces.1 cup broccoli
- In a large bowl, whisk egg whites, eggs, Greek yogurt, and seasonings.5 large egg whites, 1 large eggs, 2 tablespoons Greek yogurt, ¼ teaspoon garlic, salt, and pepper seasoning blend, ⅛ teaspoon ground red pepper
- Stir in the diced ham and shredded cheese.½ cup ham, cup pepper jack cheese
- Pour egg mixture carefully into tins. Bake in a 375℉ oven for 20 to 25 minutes or until eggs are set.
- Allow them to cool 5 minutes before removing and serving.
- Cool completely before refrigerating.