Ingredients
6 large eggs
1/2 cup shredded cheese (cheddar, mozzarella, Monterey Jack, or Swiss)
1/2 cup add-in of choice (fully cooked bacon or sausage, diced ham, or chopped vegetables like bell peppers or spinach)
Instructions
Preheat oven to 375°F (190°C) and lightly grease a muffin tin or use silicone liners.
In a bowl, whisk eggs until well combined.
Stir in shredded cheese and your chosen add-in.
Divide the mixture evenly among muffin cups, filling about ¾ full.
Bake for 15–18 minutes, or until egg bites are set and slightly golden on top.
Cool slightly, remove from pan, and serve warm.
Notes
Cooking Tips
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Use silicone muffin liners for effortless removal.
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For extra fluffiness, whisk eggs thoroughly to incorporate air.
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Let egg bites cool for 2–3 minutes before removing—they’ll firm up slightly.
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Store leftovers in an airtight container for up to 4 days in the fridge.
Variations
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Veggie: Spinach, mushrooms, onions, or zucchini
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Meat Lover’s: Bacon, sausage, or diced ham
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Dairy-Free: Use dairy-free cheese or skip cheese entirely
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Spicy: Add jalapeños, red pepper flakes, or hot sauce
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Keto: Stick with full-fat cheese and low-carb add-ins
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 0g
- Fat: 7g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g