These Homemade Egg Bites are made WITHOUT a sous vide machine or molds and without cottage cheese! Instead, they are baked using a muffin tin which we all have on hand. They are an easy, moist, tender and versatile breakfast that's MUCH cheaper than Starbucks!
🥞 If you're looking for more on-the-go breakfast ideas, check out my Mini Pancakes Skewers or my Sweet Bread French Toast! Kids love both!
After many tests, I've discovered the trick to making the BEST egg bites that are super moist, tender AND ready in under 15 minutes! It involves using milk and something I call "low n' slow" baking.
Like my Cinnamon Sugar Brioche Skewers, these baked egg bites are a tasty breakfast or brunch option if you're craving something unique and that can easily be eaten on-the-go or reheated in the mornings.
Watch Aleka Make Her Egg Bites!
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🍳 How These Are Different
- No sous vide machine is needed.
- All you need is a basic nonstick muffin tin. (👈This muffin tin is the one I like.)
- They come out moist not rubbery.
- They are versatile and can be made dairy free or with bacon!
Let me just say, I have made egg bites MANY times before.
They didn't always turn out great. Most of the time, they turned out dry or rubbery. Other times they stuck to the muffin tin. Getting them to cook evenly throughout was a challenge to say the least.
But this recipe comes out perfectly soft and moist every time!!!
🛒 Ingredient Tips
- milk/cream- this is the key ingredient to making your egg bites moist. Using cream as opposed to milk will give you a richer-tasting egg bite.
- cheese- I prefer cheddar, swiss, gouda or provolone. You can also swap out gruyere!
- veggies and/or meat- make sure to saute your veggies and pre-cook your meat before adding them to your muffin cups so they are not raw inside the egg.
- ketchup* - optional but such a game changer. (Trust me!)
🍳 How To Make Baked Egg Bites
- Whisk the eggs, milk, and ketchup (if using) until well combined.
- Incorporate your sautéed vegetables or cooked meat, mixing thoroughly.
- Stir in the grated cheese.
- Scoop the egg mixture into each greased muffin tin using an ice cream scooper.
- Bake at 275°F for at least 10 minutes or until the center is just slightly jiggly.
- Carefully remove from the muffin tins, allow to cool slightly, and enjoy with a hot cup of coffee!
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What Pan To Use?
I highly recommend using a nonstick nonstick muffin pan or a silicone muffin tin which is great for pushing out the egg bites!
Aleka's Tips
1. 🥛Use Milk or Cream
I am not talking about a splash either. I am talking ½ cup!
If you don't use a good amount of milk, cream or another milk substitute, your egg bites will turn out dry.
Cream or half and half will give you richer bites that are great for keto dieting.
2. ⌛Bake At A Low Temperature
Sous vide cooking is all about low and slow. So to get these right, I knew I had to go low and slow but in the oven.
The baking temperature I set my oven to is 275 degrees F. It cooks the eggs quick enough but not TOO quick to where they dry out.
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🍳 Variations
- Sausage
- Ham
- Peppers
- Caramelized onions
- Mushrooms
- Spinach/Kale
- Tomatoes
- Different cheeses like cheddar, swiss, feta or gruyere.
*Some recipes add cottage cheese in the mix to help make them moist and fluffy. This isn't necessary for this recipe if you use milk/cream.
🥶 Freezing
Freezing is an option but not really recommended. Eggs don't freeze as well as other items because of the consistency and moisture. BUT it can be done if you make sure they are sealed VERY well.
To do so, place each stack in a large freezer bag with as much air removed from the bag as possible. Freezer burn is the enemy!!
Freeze up to 4 weeks. The longer, the increased chance of quality loss.
Read here to learn HOW TO PREVENT FREEZER BURN!
💡Freezing Tip* Use a straw to suck out the air in your freezer bags!
🔥 Reheating
It is important to let your egg bites defrost in the refrigerator before reheating!
If you don't, you will be forced to microwave them longer (since they're frozen) which will lead to dry, rubbery eggs! NOT good.
Once they're fully thawed, pop them in the microwave with a damp paper towel over top (creating a steam effect) and reheat in 15-30 second intervals.
Do not over cook when reheating your egg bites. Eggs cook SUPER fast!
🙋♂️FAQ's
Yes BUT the bake time is going to be approximately 25% longer! The time depends on how high you fill your muffin cups and how large your tin is. You want to bake them until the middle JUST barely jiggles.
Using a nonstick muffin tin is the first step. Next is to grease or spray your muffin tin well with butter or non-stick spray.
When eggs are rubbery, that means you overcooked your eggs or did not use any milk or cream. Eggs cook VERY QUICKLY so make sure to check your bites every 15-30 seconds so they do not end up rubbery.
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📖 Recipe
Homemade Egg Bites
Equipment
Ingredients
- 2 large eggs
- ½ cup milk or cream
- 1 cup gruyere or cheddar cheese, grated
- 2 tablespoon cooked bacon, crumbled (2-3 slices) (*Optional)
- ½ tablespoon fresh chives, chopped
- 2 tablespoon butter, melted
- 1 tablespoon ketchup (*Optional)
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Instructions
- Preheat oven to 275°F.
- If not already done, cook your bacon in the oven or in a skillet until crispy. Crumble into bits and set aside.
- (Reserve 2 tablespoon of cheese and ½ tablespoon of bacon.) Add eggs, milk, bacon (if using), cheese, chives and ketchup in a bowl. Whisk well!
- Using a mini muffin tin, brush melted butter generously inside each cup. (You can also use nonstick spray or liners to prevent them from sticking. If using liners, spray them as well.)*You can also use a regular sized tin if you wish. Using a mini ice cream scoop or small ladle, add the egg mixture to each muffin cup making sure to scoop the bacon/cheese sitting on the bottom of the bowl! Fill each cup to the brim then top with remaining cheese and bacon.
- Bake for 10-15 minutes on the MIDDLE rack for mini egg muffins and 16-20 minutes for regular sized egg muffins.*Depending upon your oven and the size of your muffin tin, they may need to bake longer! Try to keep from opening and closing the oven since this will drop the temperature. You are looking for the center to be slightly jiggly. You do NOT want to overcook your eggs!
- As soon as you can handle them, GENTLY use a knife or small silicone spatula to loosen the outside of each egg cup to allow your bites to slide out. Turning the tin upside down helps.Do not wait for them to cool or they will be tougher to remove.
- Eat immediately or store in the fridge for 3-4 days in a sealed container.
Video
Recipe Notes
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Nina
After 25 minutes in the oven, the bites were still liquid. Are you sure 275 isn’t too low? This recipe does not work.
Aleka Shunk
Yes! Everyone's oven is different. Make sure not to open it once they're in, this will slow the cooking down a lot. Did you substitute anything? Did you use mini muffin tins?
Jennifer Black
These look so good! My latest batch (not your recipe) came out rubbery and I had no idea it was because of the lack of milk/cream! I'm also going to try your method of cooking at 275 instead of 350. I love how yours don't have any brown on them. I hate brown eggs!
Aleka Shunk
Thank you! Let me know how they turn out!!
Stephanie
I normally don’t like eggs too much but these were phenomenal and I think the bit of ketchup really does make a difference in taste! Delicious!