by 
These veggie-packed egg bites are perfect for meal prep! They put together in just 30 minutes and are so easy to customize.
Recipe features
- Great for meal preparation breakfasts
- Ready below 30 minutes
- Made in a mixer (no need to beat)
- Easy to customize using your favorite cheese, veggies and protein
Whether you call them egg bites or egg muffins, these are a great option for when you want a breakfast casserole with less prep and more portability. Their texture is very similar to mini omelettes!
What will you need
- Egg: I use 9 large eggs to make a dozen muffins. I have not tried this recipe with egg whites.
- Cheese: Shredded sharp cheddar is my favorite with eggs, but mozzarella or feta would also be great.
- Cottage cheese adds protein and helps make muffins fluffier. I use low-fat cottage cheese but 2 percent or whole works as well.
- Pepper: I use diced bell pepper for a touch of sweetness, crunch and color. Green, orange or yellow peppers also work.
- Green onion: Use the green and white parts for a variety of flavor and texture. Diced white or yellow onion is also fine.
Step by step instructions
This recipe is made in a blender, which means no mixing bowls or bowls are needed. It also allows you to easily pour the egg mixture into muffin pans.
First step: Add the shelled eggs, garlic powder, salt and pepper to a blender. Cycle a few times until the eggs are completely destroyed and the ricotta is mostly broken down.
Step two: Sprinkle greens over 12 lightly greased muffin pans. Don’t worry about the veggies piling up on the bottom of the muffins. They will scatter during cooking!
Phase three: garnish the vegetables with a few sprinklings of chopped cheddar.
Phase four: Pour the egg mixture into the muffin moulds (this is the brand in the photos). Fill each jar about ¾ full. If your measurement isn’t uniform, you can use a spoon to transfer the egg from overfilled jars to underfilled jars.
Step five: Bake at 350F on the middle rack of the oven for 20-22 minutes. You can tell the eggs are ready when the top is set and the edges are starting to turn golden. You can insert a toothpick into the center to double check for doneness if needed.
Recipe FAQ
If I told you they don’t deflate, I’d be lying! They come out perfectly puffy and collapse a bit as they cool because they have nothing to support their structure other than egg and milk proteins.
There are a few ways to keep them as puffy as possible. Make sure your oven isn’t too hot (I use this oven thermometer) and let the muffins cool in the molds for 5 minutes before removing them. Make sure you don’t open the oven while cooking as this may affect their texture.
Short answer: more or less. Long answer: I originally used milk to test this recipe, but I’ve found that the ricotta makes the muffins a little fluffier. Know that the result will not be quite similar if you use milk.
Store leftovers in the refrigerator in a closed container for 3-4 days. I heat them up on a plate in the microwave in about 30 seconds.
Yes, these freeze very well. Freeze multiple muffins in a large freezer-safe container or wrap in foil and freeze individually. You can reheat frozen egg bites in the microwave in about 60 seconds.
Tips and customization
- Vegetables: You can add information about 1 cup of greens before starting to have the remaining egg mixture. Try zucchini, diced yellow onion, or mushrooms. Try sautéing the vegetables before adding them to bring out the flavor.
- Protein: You can add your favorite veggie sausage crumble (Morningstar or Beyond Meat are my go-tos) or tempeh bacon for extra protein. Cook the sausages and crumble them before placing them in the muffin tins.
- Paper muffin cases can be used in place of oil if desired. I prefer oil because I don’t like muffin cups getting stuck in egg.
- Spices: You can add some flavor to this recipe with 1-2 teaspoons of Cajun seasoning or Italian seasoning. Choose salt-free dressings or omit the salt from the recipe.
- By serving: These would go well with veggie breakfast bowls, pancakes, or pastries.
Looking for more breakfast recipes?
You might like these savory chickpea muffins if you’re looking for a vegan breakfast.
Have you tried this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review in the comment section. I always appreciate your feedback! You can also follow mine Youtube, Instagram, Tick tockAND Pinterest or subscribe to my news bulletin!
📖 Recipe
Print Recipe
Veggie breakfast egg bites
Eggs, cottage cheese, and a handful of greens combine to create these fluffy and satisfying egg bites. These are great for breakfast and meal prep.
Portions: 6 portions
Instructions
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Preheat oven to 350 degrees F. Lightly grease a 12 cup Muffin tray.
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Break the eggs into a blender. Add the ricotta, salt, garlic powder and black pepper. Whisk the mixture until the eggs are completely broken.
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Evenly distribute the bell pepper and green onion among the 12 lightly oiled muffin pans. Sprinkle the cheddar cheese on each baking sheet. Pour the egg into each muffin tin until it is about ¾ full.
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Bake on middle rack of oven at 350F for 20-22 minutes, or until muffin tops are set. Use a toothpick to check doneness if necessary. Let rest in the muffin cups for 5 minutes before removing them. Enjoy!
Notes
- Cottage cheese: I use low fat cottage cheese but it works at 2% or whole.
- Cheese: Sharp cheddar is my favorite, but feta or mozzarella are great options.
- Vegetables and proteins: Add up to 1 cup of vegetables such as zucchini, mushrooms, regular onion, etc. Add cooked and crumbled veggie sausage or tempeh bacon for extra protein.
- Storage and heating: Store leftovers in the refrigerator in a closed container for 3-4 days. Heat on a plate in the microwave in about 30 seconds.
- Instructions for freezing: Freeze multiple muffins in a large freezer-safe container or wrap in foil and freeze individually. You can reheat frozen egg bites in the microwave in about 60 seconds.
Serving: 2egg bitesCalories: 167kcalCarbohydrates: 2gProtein: 14gFat: 11gSaturated fats: 5gTrans fats: 1gCholesterol: 292mgSodium: 262mgPotassium: 166mgFiber: 1gSugar: 1gVitamin A: 876UIC vitamin: 13mgSoccer: 129mgIron: 2mg
