Simple Make Ahead Breakfast Egg Bites
These fluffy egg bites are the perfect way to grab a quick and healthy breakfast on your way out the door.
recipesbynani.comMornings can be quite busy, especially when you are trying to get everyone fed and out the door on time. These little egg bites have been a lifesaver in my kitchen because you can bake them on a Sunday and enjoy them all week long.
I love how customizable these are based on whatever vegetables or meats you have in the fridge. My biggest tip is to make sure you spray your muffin tin really well so they pop right out without any trouble.
🧺 Ingredients
- 8 large eggs
- 1/2 cup whole milk
- 1 cup shredded cheddar cheese
- 1/4 cup diced bell peppers
- 1/4 cup chopped baby spinach
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and grease a standard muffin tin with cooking spray.
- 2
Whisk the eggs, milk, salt, and pepper together in a large bowl until well combined.
- 3
Stir in the shredded cheese, diced bell peppers, and chopped spinach.
- 4
Pour the egg mixture evenly into the muffin tin cups, filling each one about three quarters of the way full.
- 5
Bake for 20 minutes or until the center of the egg bites are set and firm.
- 6
Let them cool in the pan for a few minutes before removing them to a wire rack.
💡 Tips
Store your leftover egg bites in an airtight container in the fridge for up to four days. You can also freeze them for up to one month and simply reheat one in the microwave for 30 seconds when you are ready to eat.
Made this recipe? Let us know how it went.
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