Easy Oven Egg Bite Recipe

Easy Oven Egg Bite Recipe

These protein-packed little egg bites are an excellent way to ensure everyone has a decent breakfast. They are effortless to prepare and bake, and you don’t need a sous vide appliance or Instant Pot to make these egg bites. Plus, when you bake them in the oven, you don’t have to wait for a tub of water to heat or pressure to build in a pressure cooker.

Use the time while the oven pre-heats to prep your veggies and other mix-ins. Or, you can chop and refrigerate the vegetables the night before. With a bit of advance prep, all you’ll have to do is mix the ingredients, fill the muffin tin, and bake!

This version contains a variety of tender, raw vegetables, but egg bites are easily modified to include your family’s favorite ingredients. Leave them meatless and use raw tender vegetables or add some cooked crumbled bacon or sautéed diced ham or sausage. Sautéed mushrooms are another excellent choice. Enjoy egg bites for breakfast or lunch, or serve them as a brunch dish.

“These flavorful little egg bites are like mini frittatas. They’re tasty served with toast and bacon, or stick one in between a toasted English muffin and call it a breakfast sandwich. If you have any trouble removing your bites from the muffin tin, run a sharp knife around the edge first.” —Laurel Randolph

A Note From Our Recipe Tester


  • Cooking spray

  • 8 large eggs

  • 1 cup shredded cheddar cheese

  • 1/3 cup half-and-half, or whole milk

  • 1/4 teaspoon salt

  • 1 dash freshly ground black pepper

  • 1 pinch nutmeg, optional

  • 2/3 cup diced tomatoes

  • 1/2 cup coarsely chopped packed baby spinach

  • 1/3 cup thinly sliced green onions

Steps to Make It

  1. Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.

    Ingredients gathered for easy oven egg bites

    The Spruce Eats / Diana Chistruga

  2. Spray a 12-well muffin tin with cooking spray.

    Muffin tin greased with nonstick spray

    The Spruce Eats / Diana Chistruga

  3. In a large bowl, whisk the eggs with the shredded cheese, half-and-half, salt, pepper, and nutmeg, if using, until combined.

    Eggs whisked together in a bowl with shredded cheese, half-and-half, salt, pepper, and nutmeg

    The Spruce Eats / Diana Chistruga

  4. Add the diced tomatoes, spinach, and green onions; stir to combine.

    Eggs and vegetable mixture in a white bowl

    The Spruce Eats / Diana Chistruga

  5. Divide the mixture evenly among the muffin cups, about 1/4 cup in each cup.

    Egg and vegetable mixture poured into greased muffin tins

    The Spruce Eats / Diana Chistruga

  6. Bake until they are set, puffed, and light golden, 15 to 18 minutes (they will deflate once removed from the oven).

    Puffy easy oven egg bites cooked in muffin tins

    The Spruce Eats / Diana Chistruga

Recipe Variations

  • Quiche Lorraine-Style Egg Bites: Omit the tomatoes and spinach. Replace the cheddar with 3/4 cup of finely shredded Gruyére cheese and 1/4 cup of Parmesan cheese and add 1/2 cup of cooked diced bacon (about 6 to 8 strips of bacon), 1/3 cup of sliced green onions, and a dash of nutmeg.
  • Broccoli-Ham Egg Bites: Replace the tomatoes, spinach, and green onions with 1/2 cup of cooked diced ham and 1 1/2 cups of chopped broccoli that has been steamed until tender and cooled.

How to Store and Freeze

  • Refrigerate cooled egg bites in a covered container within 2 hours and eat within 4 days.
  • To freeze any remaining egg bites, arrange them on a baking sheet. Place the baking sheet in the freezer until solid, about 1 to 2 hours. Place the frozen egg bites in a zip-close freezer bag and freeze for up to 2 months. Thaw the egg bites in the refrigerator overnight.
  • Reheat egg bites in the microwave for 20 to 30 seconds, or place them in a baking dish and heat them in a preheated 350 F oven or toaster oven for about 10 minutes.

Why are my egg bites rubbery?

Eggs become tough and rubbery when overcooked. Bake just until cooked through and set and reheat just until warm to keep them tender.


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