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Delicious homemade egg bites recipe for a healthy breakfast option.

Better Than Starbucks Egg Bites

Creamy, customizable mini crustless quiches baked in a muffin tin, perfect for busy mornings and meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Egg mixture
  • 10 large large eggs
  • 0.5 cup milk or cream Use cream for richer flavor, milk for lighter option.
  • 0.5 tsp salt To taste
  • 0.5 tsp black pepper Freshly ground, to taste
Fillings
  • 1 cup shredded cheddar cheese Can substitute with Monterey Jack, Gruyère, or Mexican blend.
  • 0.5 cup chopped vegetables Use bell peppers, tomatoes, or onions, finely chopped.
  • 0.5 cup cooked, crumbled bacon or sausage Optional, can be excluded or replaced with turkey.
  • 0.5 cup chopped turkey Optional.
  • non-stick cooking spray or oil For greasing the muffin tin.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and generously grease a 12-cup muffin tin with non-stick spray or oil.
  2. Chop the vegetables into small, even pieces for even cooking. If using bacon or sausage, cook until fully done, then crumble or chop.
Mixing
  1. In a medium bowl, crack the eggs, add the milk or cream, salt, and pepper. Whisk until well combined and slightly frothy.
  2. Place a small handful of chopped veggies, a little meat (if using), and a sprinkle of cheese into each muffin cup.
Baking
  1. Pour the egg mixture over the fillings, filling each cup about 3/4 full and gently stir to distribute.
  2. Bake for 12–18 minutes, until the centers are set and slightly puffed. Start checking around 12 minutes.
  3. Let the egg bites rest in the tin for 2–3 minutes, then remove with a knife and cool before serving.

Notes

For additional creaminess, blend the eggs and milk briefly before pouring. Store in the refrigerator for up to 4 days or freeze for up to 2 months.