Learn how to make perfectly fluffy, high protein egg bites in your muffin tin. These are ideal for meal prep and freeze well for quick grab-and-go breakfasts.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:12 servings
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
12 large eggs
1/4 cup milk (any kind)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked, chopped protein (like ham or turkey sausage)
1/2 cup shredded cheese (cheddar or Monterey Jack)
1/2 cup chopped vegetables (spinach, bell peppers, or onion)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin or use silicone liners.
In a large bowl, whisk the eggs, milk, salt, and pepper together until they are light and slightly frothy. This incorporates air for fluffier results.
Stir in your cooked protein, cheese, and chopped vegetables into the egg mixture.
Pour the mixture evenly into the prepared muffin cups, filling each about three-quarters full.
Place the muffin tin in the oven. Bake for 18 to 22 minutes, or until the egg bites are set and a toothpick inserted near the center comes out clean. For a steam bath effect, place the muffin tin inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the muffin tin.
Remove the tin from the oven and let the egg bites cool in the pan for 5 minutes before carefully removing them.
Notes
For the softest texture, use a water bath (steam) method described in step 5. This prevents the edges from getting rubbery.
These freezer friendly breakfast portions reheat perfectly. Store cooled bites in an airtight container in the freezer for up to one month.
To reheat from frozen, microwave one or two egg bites for 60 to 90 seconds, or until heated through.
Feel free to adjust fillings; these keto egg bites work well with mushrooms, bacon, or feta cheese.