These mini egg bites are the perfect breakfast for busy mornings. They are full of veggies, like mini frittatas. Since these mini egg muffins can be served warm or at room temperature, they are terrific for meal prep and make a great addition to lunch boxes.
While my version of muffin tin egg bites has lots of red bell peppers, spinach, and vegan cheese, the best part about this recipe is its versatility. Substitute whatever vegetables your family likes, add in crumbled breakfast sausage or ham, swap the cheese for your favorite or leave it out. However you make them, I'm sure your whole family is going to love this recipe!
If you're looking for more simple, make-ahead breakfast ideas, check out my favorite gluten free blueberry muffins, this pumpkin seed granola, my peanut butter chocolate overnight oats, or this banana bread baked oatmeal.
Ingredient Notes
This quick breakfast recipe uses just six simple ingredients that can be found in any grocery store. It is a naturally gluten free recipe.
- Fresh Vegetables - I've used a combination of red bell peppers, baby spinach and green onions. However, this is a great recipe to use spare vegetables before they go bad. Spinach tends to shrink a lot when cooked, so I recommend sticking to a total volume of 1 cup of vegetables if you're using something other than what I've listed here.
- Vegan Cheese - I used vegan shredded cheese here. Violife brand is my favorite. If you are not dairy free, you can use your favorite shredded cheese.
- Non Dairy Milk - I use unsweetened coconut milk in all of my baking and cooking, but any plant based milk will work fine. If you're not dairy free, use whole milk or half and half in the same measure.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - Use dairy milk and shredded cheese in place of the plant based products.
- Make it Vegan - I've swapped eggs for Just Egg with great success here. I haven't tried any other egg replacement products.
- Add Meat of Your Choice - Crumbled breakfast sausage, crumbled bacon, or diced ham would be great in these egg bites.
- More flavor ideas - We like to add salsa to our eggs for a spicier flavor. You could also toss in a pinch of red pepper flakes or a little hot sauce to make them spicy.
- More Protein - Instead of milk, you could mix Greek Yogurt or pureed cottage cheese in with the eggs.
How to Make Homemade Egg Bites
Egg cups are a fairly easy breakfast to prepare. While you're readying your vegetables, go ahead and preheat the oven to 350F and spray a 24 cup mini muffin tin with non-stick cooking spray.
STEP 1: Heat a drizzle of olive oil in a skillet or saucepan over medium heat. Once the oil is hot, add in the bell peppers. Cook while stirring occasionally for about 5 minutes or until softened.
Add in the spinach and saute for another 2-3 minutes until it's wilted.
STEP 2: Crack the eggs into a large mixing bowl. Add in the milk and whisk together until well mixed.
STEP 3: Divide the cooked vegetables in your prepared mini muffin pan. Top with cheese and chopped green onions.
STEP 4: Gently pour the egg mixture over the vegetables and cheese. Now you're ready to bake!
Expert Tip
Although it's not shown here, I recommend placing your muffin tray on a rimmed baking sheet before adding the eggs. It makes it easier to move without spilling.
Storage
Store leftover egg bites in an airtight container in the refrigerator for up to 4 days. You can put them right into meal prep containers for storage if you're planning ahead.
More breakfast recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Mini Egg Bites
Equipment
- Mini Muffin Pan
Ingredients
- 1 Tablespoon Olive Oil
- ½ Cup Red Bell Pepper diced
- 1 ½ Cups Baby Spinach chopped
- 6 large Eggs
- ¼ Cup Non Dairy Milk
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ⅔ Cup Shredded Cheese
- 1 bunch Green Onions thinly sliced
Instructions
- Preheat the oven to 350 °F (177 °C). Spray a 24 cup mini muffin pan with non stick cooking spray.
- Add the olive oil to a skillet or saucepan over medium heat. Once it's hot, add in the bell pepper. Cook, while stirring occasionally, for about 5 minutes or until softened.1 Tablespoon Olive Oil, ½ Cup Red Bell Pepper
- Add the spinach to the pan and cook while stirring for about 2-3 minutes or until wilted.1 ½ Cups Baby Spinach
- Divide the cooked vegetables between the muffin cups in the prepared pan.
- In a large bowl, combine the eggs, milk, salt and pepper (add more or less to taste). Whisk together until combined.6 large Eggs, ¼ Cup Non Dairy Milk, ½ teaspoon Kosher Salt, ¼ teaspoon Black Pepper
- Sprinkle the shredded cheese and green onions over the vegetables.⅔ Cup Shredded Cheese, 1 bunch Green Onions
- Place the muffin tin on a rimmed baking sheet. Then pour the eggs into the muffin cups until all of the vegetables and cheese are covered.
- Bake in the preheated oven for 10-12 minutes. The mini muffins are done when the middles are set and spring back when touched.
- Remove from the oven and allow them to cool in the pan for a few minutes. Some sinking in the center is normal. Slide a knife around the edge of the pan to loosen the muffins if necessary, then transfer them to a serving plate or cooling rack. Cool completely before storing.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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