Egg Bites in the Oven

Homemade egg bites are an excellent way to start your day! No need for any fancy equipment, our recipe is baked in a standard sized muffin tin in the oven for an easy egg breakfast!

If you’re a busy working parent like we are, or have a morning routine that requires you to get out the door quickly, having meal-prepped breakfasts ready to ‘grab-and-go’ are a lifesaver. I’ve made various versions of these egg bites over the past ten years to keep our mornings easy. I personally love making a double batch of these on the weekend to either enjoy throughout the week or stash in the freezer for extra crazy days!

I’ve also made these baked egg bites in the oven when hosting brunches, like Mother’s Day Brunch and Easter Brunch, because they’re the perfect single serving size! These egg muffins are basically bite-sized frittatas, and they’re the perfect savory bite to enjoy alongside all your other brunch favorites.

Ingredients for Baked Egg Bites

• Large Eggs. We’re using standard, large eggs for our recipe as they’re likely the size you have in your fridge already!
• Heavy Cream. Using heavy whipping cream for your eggs makes them rich, fluffy, and adds nice flavor to your egg bites.
• Cooked Bacon. We love using oven cooked bacon for this recipe (and just saving a few slices to make these!). However, you can prepare you bacon anyway you like or save some time and grab a package of pre-cooked bacon if preferred.
• Shredded Cheese. This is where you can have some fun! Egg bites work well with both pre-shredded cheese or freshly shredded cheese from a block. I’ve used cheddar, Colby jack, gouda, Swiss, pepper jack… have fun with it! You can also used crumbed feta cheese in this recipe.
• Fresh Spinach. Using spinach is a great way to get some veggies in but without imparting too much flavor. I like to remove the stems and “ribbon” (cut the leaves into strips) spinach when I make these.
• Salt and Pepper. Our base recipe keeps things classic and easy by using a simple mix of salt and pepper.

How to Make Egg Bites in Oven

Preheat oven to 350°F and spray 11 regular sized muffin tins with non-stick cooking spray.

In a large bowl, whisk together the eggs and cream.

Add in ¾ Cup of the shredded cheese, the chopped spinach and bacon, and the seasonings to the bowl and whisk to combine.

Divide the egg mixture evenly between 11 muffin cups.

Top each homemade egg bite with the remaining cheese.

Bake for 18-22 minutes, until the egg bites have risen and their edges are slightly golden brown. They will likely look extra “poofy” in the oven, and then will settle as the begin to cool.

Allow the egg bites to rest for a few minutes in the muffin tins.

Serve warm & enjoy!

If you’re meal prepping these, transfer them from the muffin tins to a wire cooling rack to cool completely before storing.

How long to cook egg bites in oven?

Baked egg bites take around 20 minutes to cook in the oven. Our recipe gives a range of 18-22 minutes, so keep an eye on how quickly your oven cooks these.

Baked Egg Bites Variations

• Use different “mix-ins”. The mix-in possibilities for egg muffins are endless!
  • Other veggies we love: roasted red pepper diced into small pieces, sauteed asparagus chopped into bite-sized pieces, steamed broccoli florets cut into small pieces, sauteed kale ribboned into small pieces.
  • Other meats we love: browned breakfast sausage or chorizo, slices of ham.
  • Add fresh herbs: green onion, chives, parsley, dill… they’re all a great addition to your eggs.
• Replace the heavy cream with half & half or whole milk. Both of these options still have enough fat in them to create a rich and fluffy egg bite. If this is what you have on hand, go ahead and use these in your egg bites. I’ve made them with both alternatives, and this recipe for egg bites still tastes amazing!
• Replace the heavy cream with a different milk like skim or 2%. While making this substitution will make your eggs bites a little less rich and fluffy, you are also reducing the amount of fat in your breakfast. If that’s important to you, or you happen to have these on hand when you’re making these, no problem! I’ve done this before, and the egg bites are still yummy.
• Replace half of the eggs with the equivalent amount of liquid cholesterol-free eggs or liquid egg whites (like Egg Beaters). If you love eggs but you’re wanting to reduce calories, cholesterol, and fat, this is a great option! I end up doing this pretty frequently and the taste and texture is still great.

How to Serve Homemade Egg Bites

You have several options for serving these. If you’re on the move, enjoying one or two of these by themselves is a great option.

Otherwise, serving these bacon and spinach egg bites alongside a piece of toast, a bagel, or an English muffin with your favorite smear is an easy way to fill out your breakfast.

When making these for brunches, I often pair these alongside our Brioche French Toast Casserole, Cinnamon-Sugar Monkey Bread, or our Wheat Germ Muffins and Fresh Fruit Salad. And you really can’t go wrong with more bacon! We love making bacon in the oven when we’re hosting a group.

How to Store Egg Bites

You can store baked egg bites in an airtight container in the fridge or wrapped and stored in the freezer for easy, on-the-go breakfasts! When ready to enjoy, simply microwave to your desired temperature.

How long do egg bites last in the fridge?

When stored properly, egg bites will last for 3-5 days in the fridge.

Can you freeze egg bites?

Yes, you can freeze egg bites! This is a great choice if you’d like to prep them for busy mornings or plan to enjoy them later than the 3-5 days they’d last in the fridge.

How to freeze egg bites

To freeze your breakfast egg muffins, follow these easy steps:

• Allow them to cool to room temperature.
• Individually wrap each egg bite in saran wrap and place them into a labeled freezer bag.
  • Note: if desired, you can place your egg bites directly into an airtight container or freezer bag, but I’ve found that wrapping them helps prevent freezer burn and prevents them from sticking together.
  • If you choose to go right into your container, I’d recommend adding a “flash freeze” step before you do. Simply transfer your cooling rack onto a baking sheet and place it in your freezer for 1-2 hours before bagging. This will help your egg bites from sticking as well.
• Freeze for up to 3 months.

Egg Bites in Muffin Tin FAQs

Why do my egg bites collapse?

Egg muffins often deflate, and there are various reasons this may be happening.

One of the most common reasons is that there may have been too much air whipped into the eggs. This air then expanded when cooking and as they cool there isn’t enough structure in the eggs to hold the puffed-up shape. To prevent this, aim to mix until just combined (not over mix).

Another reason is due to the nature of this bake, the top and outside generally cooks faster than the inside. This contributes to the shrinking and sinking. One solution to try is creating a “water bath” to help add more moisture in the oven to keep the outside from drying out as the center cooks. To do this, place your muffin tin on a baking sheet with a small amount of water on it. This creates steam while baking, which may help to yield a nice and puffy eff bite once cooled.

Why did my egg bites come out watery?

Egg bites may come out watery if there was excess moisture in the mix. This may have happened from too many veggies releasing water during baking. Or if you’ve used veggies with a high moisture content like tomatoes. One way to prevent this is to sauté veggies before adding them.

Why are my egg bites spongy?

Egg bites can become tough and rubbery when overcooked. Keep an eye on yours as they near the end of cooking and take them out of the oven after they’re just set.

Spongy texture may also occur when cooked at too high of a temperature. If this is a consistent problem, try backing the temperature down to 325°F to see if the texture improves.