Egg Muffin Bites Recipe
Description: These fluffy, cheesy egg muffin bites are a great on-the-go breakfast or snack option. With a mix of fresh veggies like green onions and cheese, these bites are savory and delicious. They’re simple to make and perfect for meal prep.
Ingredients:
-
6 large eggs
-
1/4 cup milk (or cream for a richer taste)
-
1/2 cup chopped green onions
-
1/2 cup diced bell pepper (optional)
-
1/4 cup grated cheese (cheddar works best)
-
Salt and pepper to taste
-
Cooking spray (for greasing muffin tin)
Instructions:
-
Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray.
-
In a mixing bowl, crack the eggs and whisk them together with milk, salt, and pepper until well combined.
-
Evenly distribute the chopped green onions (and bell pepper, if using) into the muffin tin cups.
-
Pour the egg mixture into each cup, filling them about 3/4 full.
-
Sprinkle cheese on top of each egg mixture.
-
Bake for 18-20 minutes, or until the egg bites are set and lightly golden.
-
Let cool for a few minutes before removing them from the muffin tin.
Tips:
-
Add some cooked bacon bits or sausage for extra flavor.
-
Customize the veggies to your liking—spinach, mushrooms, or tomatoes work well.
-
Store leftovers in an airtight container in the fridge for up to 3 days.
Servings: Makes 6-8 egg muffin bites (depending on muffin tin size).
Nutritional Information:
-
Calories: ~120 per muffin bite
-
Protein: 9g
-
Carbs: 2g
-
Fat: 9g
-
Fiber: 1g
Benefits:
-
High in protein
-
Low in carbs (great for keto or low-carb diets)
-
Packed with vitamins from the veggies
-
Easy to customize based on your dietary needs
Q/A:
Q: Can I make these ahead of time?
A: Yes! These egg muffin bites are perfect for meal prep. You can store them in the fridge for up to 3 days or freeze them for up to a month. Just reheat them in the microwave for a quick meal.
Q: Can I use non-dairy milk?
A: Absolutely! You can substitute regular milk with almond milk, coconut milk, or any other non-dairy alternative.