Baked Egg Bites
Egg bites are so nice to have on hand at the beginning of the week for easy lunches or quick snacks. I’ve made them just a couple times before, usually sticking with just classic flavors like bacon or sausage. I finally figured out a base recipe that’s easy to make and then divide up for adding different ingredients or flavors. With something like this, I love to make a big batch to have throughout the week and to keep in the freezer. They’re great on their own but can also be useful in-between a bagel or wrapped in a tortilla.
“With something like this, I love to make a big batch to have throughout the week and to keep in the freezer. They’re great on their own but can also be useful in-between a bagel or wrapped in a tortilla.”
Below are four recipes for ways to customize egg bites. The process is simple; make the base below and then add customizations to each part before baking. Baking in a muffin tin in a shallow water bath with tented foil helps the eggs steam and get a fluffy texture.
Take them out and enjoy right away, store them in the fridge for 3-4 days, or keep them in the freezer for up to 3 months. To reheat, I usually just pop them in the oven on 250 for a few minutes or microwave them.
Here’s the base recipe:
This recipe will make 6 small egg bites or 2 large egg bites. I make each flavor individually and bake in one pan.
Preheat the oven to 325º F.
Start by whisking together 2-3 large eggs (or egg whites only), 1 Tbsp. cottage cheese, ¼ tsp. salt, and ¼ tsp. black pepper.
Add your mix-ins (see below) and whisk once more. Pour each flavor into a greased muffin tin, small or large, about ¾ full. Place the muffin tin on a slightly larger rimmed baking sheet. Add water to the baking sheet so it’s roughly ⅛” high. Tent loosely with foil.
Bake with foil on for 15 minutes, remove the foil, and bake an additional 5-8 minutes until eggs are firm.
Mushroom, Spinach, & Peppers
Savory and packed with bits of flavor (and color), these are great served by themselves or with some crispy capers on top.
8-10 fresh spinach leaves, finely chopped
5-6 shiitake mushrooms, finely chopped
1-2 sweet mini peppers, finely chopped
½ tsp. garlic powder
¼ tsp. truffle powder
Egg White & Tomato Basil
A healthier option by just using egg whites and less dairy, these bites are delicious and have a softer texture.
5-6 fresh basil leaves, finely chopped
3-5 cherry tomatoes, diced
½ tsp. onion powder
Beef Taco
Probably my favorite variation, tons of spice comes through in these and they’re great with a side of tortilla chips, salsa, or sour cream.
2 sausage links, casings removed and cooked
3-5 tortilla chips, crumbled
2 Tbsp. cojita, crumbled
½ tsp. cumin
½ tsp. chili powder
¼ tsp. paprika
¼ tsp. garlic powder
¼ tsp. onion powder
Bacon & Cheddar
A classic combo, this is the first flavor I started off with and is always a winner.
2 strips of bacon, cooked and chopped
2 Tbsp. cheddar, shredded
1 green onion, chopped
½ tsp. garlic powder
