Description
These Protein-Packed Oven Egg Bites are a quick, easy, and nutritious breakfast or snack option. Made with eggs, cheddar cheese, fresh vegetables, and a touch of seasoning, these egg bites are baked to perfection, offering a fluffy, flavorful, and convenient way to fuel your day with protein and vitamins.
Ingredients
Scale
Egg Mixture
- 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)
Vegetables
- 2/3 cup diced tomatoes
- 1/2 cup coarsely chopped packed baby spinach
- 1/3 cup thinly sliced green onions
Other
- Cooking spray
Instructions
- Preheat Oven: Position a rack in the center of the oven and heat to 350°F (175°C) to ensure even cooking of the egg bites.
- Prepare Muffin Tin: Spray a 12-well muffin tin generously with cooking spray to prevent the egg bites from sticking.
- Mix Eggs and Dairy: In a large bowl, whisk together the 8 large eggs, 1 cup shredded cheddar cheese, 1/3 cup half-and-half or whole milk, 1/4 teaspoon salt, freshly ground black pepper, and a pinch of nutmeg if using, until the mixture is smooth and fully combined.
- Add Vegetables: Stir in the 2/3 cup diced tomatoes, 1/2 cup chopped baby spinach, and 1/3 cup sliced green onions until evenly incorporated throughout the egg mixture.
- Fill Muffin Cups: Divide the prepared egg mixture evenly among the 12 muffin cups, filling each about 1/4 cup full to allow room for puffing during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, until the egg bites are set, puffed up, and lightly golden on top. The bites will deflate slightly once removed from the oven.
- Serve: Allow the egg bites to cool slightly before removing them from the tin. Serve warm or store for quick, protein-packed meals throughout the week.
Notes
- For a dairy-free version, substitute the half-and-half and cheese with dairy-free alternatives.
- You can customize these egg bites by adding cooked bacon, sausage, or different vegetables like bell peppers or mushrooms.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
- Reheat in the microwave for 30-45 seconds before serving.
- Using a silicone muffin tin can make removing the egg bites easier.
Nutrition
- Serving Size: 2 egg bites
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 210 mg
