These egg bites are one of those recipes I keep coming back to because they’re so easy, so customizable, and my kids LOVE them. They also love to help me make them!
They’re high-protein, great for meal prep, and WAYYYY cheaper and healthier than Starbucks’ version.
We made a huge batch before our Moab camping trip and ate them cold while driving, warmed them up on the camp stove, and served them alongside baked oatmeal for one of the best camping breakfasts we’ve ever had.
They are just as good for weekly meal prep — make a batch on Sunday, and breakfast is handled all week.
Affiliate Disclosure: This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. I only recommend products I personally use and trust. Thank you for supporting this blog!
A Note on Muffin Tins
I cannot recommend silicone muffin tins enough — they are an absolute game-changer for egg bites. I held out for a really long time, thinking I just didn’t need any more kitchen gadgets, and ohhhh man, was I wrong. I should have bought them a long time ago.
The eggs release so easily, there is no scrubbing stuck bits off a metal pan, and cleanup is a breeze. I spray mine with avocado oil just to be safe, but they barely need it. We use them for so much more than egg bites, too — muffins, mini frittatas, freezer snacks for the kids. Once you switch, you will never go back. I’ll link the ones we use below!
A Note on the Cheese
We use raw cheddar cheese in almost everything and these egg bites are no exception. We buy it in massive blocks from Azure Standard — if you haven’t heard of it, Azure Standard is a natural and organic food co-op that delivers bulk and wholesale pricing on real food right to your community. It’s one of my favorite ways to stock up on high-quality ingredients without breaking the bank. The raw cheddar is so good and melts beautifully in these.
A Note on the Seasoning
We use a garlic and herb seasoning blend in ours and it makes such a difference. If you don’t have that on hand, use a combination of garlic powder, onion powder, and an Italian herb blend. It will be just as delicious.
Make it Your Own
This is one of the most customizable recipes I make. Use whatever meat you love — we used pepperoni, but bacon, sausage, ham, or turkey all work great. Load them up with whatever veggies you have on hand, chop them small so everything fits nicely in the cups. Switch up the cheese, change the seasoning, make them different every single time. That’s the beauty of it.
Don’t Overfill
The eggs puff up and expand in the oven — it’s actually really satisfying to watch! Fill each cup about ¾ of the way and give them room to do their thing. They will puff up beautifully and then settle back down as they cool. If you overfill them they will spill over the edges and nobody wants to clean that up.
Don’t Overcook
This is the one thing I really want you to pay attention to. They will still taste good if they are overdone but the texture gets tougher and rubbery and that is not what we are going for. Pull them when they are just set — they should look golden on top and not jiggly in the center. Let them cool in the tin for a few minutes and they will firm up perfectly. Every oven runs a little different so start checking early and trust your eyes over the timer.
Meal Prep
These are one of my absolute favorite things to meal prep because they keep so well. Store them in an airtight container in the fridge for up to 5 days and you have breakfast handled all week. You can even bake in a large 9×13 baking dish and then cut into whatever size!
They also freeze beautifully — freeze them in a single layer on a baking sheet first so they don’t stick together, then transfer to a freezer bag or container. Reheat in the microwave, warm them on a skillet, or pop them straight from frozen into the oven. Easy, nourishing, done.
Camping
Make a big batch at home before you leave, keep them in the cooler, and you have a high protein breakfast ready to go with zero morning effort. We reheated ours on a cast iron pan on the camp stove and they were so good — crispy edges, warm and cheesy in the middle. Paired with the baked oatmeal it was honestly one of the best camping breakfasts we have ever had. My kids were fueled and happy and ready to take on the day. That is the whole goal.
We also ate them cold on our road trip and they were delicious like that too!
If you make this, let me know what combinations you tried — I love hearing how people customize them!
Egg Bites
Ingredients
Method
- Preheat your oven to 350°F.
- Spray your muffin tins generously with avocado oil. (We use silicone muffin tins because the eggs don't stick and they are so easy to clean.)
- In a blender or large bowl, whisk together the eggs, cottage cheese, milk, salt, and seasoning until smooth and combined.
- Add your meat, veggies, and cheese to each muffin cup first, then pour the egg mixture over the top to fill — but don’t fill all the way to the top. The eggs will puff up in the oven and then flatten back down as they cool, so leave a little room.
- Bake at 350°F until golden and set. For mini muffin tins, start checking around 12–15 minutes. For regular size muffin tins, check around 20 minutes. Every oven is different so watch them closely and pull them when they are set — don’t overcook or the texture will get tougher.
- Let them cool before removing from the tin. If they feel underdone when you try to remove them, pop them back in for 5 minute increments until they are firm. That happened with one of my tins and it was an easy fix!
- Eat warm, eat cold, or reheat on a skillet or camp stove.
