Easy Oven Egg Bite Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 01/4/22
easy oven egg bites

The Spruce Eats / Diana Rattray
Prep: 10 mins
Cook: 18 mins
Total: 28 mins
Servings: 6 to 8 servings
Yield: 12 egg bites
Nutrition Facts (per serving)
133 Calories
10g Fat
2g Carbs
10g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 133
% Daily Value*
Total Fat 10g 12%
Saturated Fat 4g 21%
Cholesterol 200mg 67%
Sodium 252mg 11%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 2%
Total Sugars 1g
Protein 10g
Vitamin C 4mg 18%
Calcium 139mg 11%
Iron 1mg 6%
Potassium 135mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These protein-packed little egg bites are an excellent way to ensure everyone has a decent breakfast, and they are effortless to prepare and bake. You don't need a sous vide appliance or Instant Pot to make these egg bites. Plus, when you bake them in the oven, you don't have to wait for a tub of water to heat or pressure to build in a pressure cooker. Use the time while the oven pre-heats to prep your veggies and other mix-ins.

Or, you can chop and refrigerate the vegetables the night before. With a bit of advance prep, all you'll have to do is mix the ingredients, fill the muffin tin, and bake!

This version contains a variety of tender, raw vegetables, but egg bites are easily modified to include your family's favorite vegetables. Leave them meatless and use raw tender vegetables or add some cooked crumbled bacon or sautéed diced ham or sausage. Sautéed mushrooms are another excellent choice.

Enjoy egg bites for breakfast or lunch, or serve them as a brunch dish.

Ingredients

  • 8 large large eggs

  • 1 cup shredded cheddar cheese

  • 1/3 cup half-and-half, or whole milk

  • 2/3 cup diced tomatoes

  • 1/2 cup coarsely chopped baby spinach, packed

  • 1/3 cup thinly sliced green onions

  • 1/4 teaspoon salt

  • 1 dash freshly ground black pepper

  • 1 pinch nutmeg

Steps to Make It

  1. Gather the ingredients. Position a rack in the center of the oven and heat to 350 F.

    ingredients for oven baked egg bites

    The Spruce Eats / Diana Rattray

  2. Spray a 12-well muffin tin with cooking spray.

    spray the muffin pan

    The Spruce Eats / Diana Rattray

  3. In a large bowl, whisk the eggs with the shredded cheese, and half-and-half until well combined.

    whisking eggs and cheese for egg bites

    The Spruce Eats / Diana Rattray

  4. Add the diced tomatoes, spinach, and green onions; stir to blend.

    easy oven baked egg bites

    The Spruce Eats / Diana Rattray

  5. Divide the mixture among the muffin cups—about 1/4 cup in each cup.

    egg mixture in muffin cups for egg bites

    The Spruce Eats / Diana Rattray

  6. Bake for about 15 to 18 minutes, or until they are set and appear lightly browned. They will puff up but will deflate within a few minutes.

    cooked egg bites in muffin tin

    The Spruce Eats / Diana Rattray

How to Store Egg Bites

  • Refrigerate cooled egg bites in a covered container within 2 hours, and eat within 4 days.
  • To freeze cooked, cooled egg bites, arrange them on a baking sheet. Place the baking sheet in the freezer until the egg bites are frozen solid, about 1 to 2 hours. Place the frozen egg bites in a zip-close freezer bag and freeze for up to 2 months. Thaw the egg bites in the refrigerator overnight.
  • Reheat egg bites in the microwave for 20 to 30 seconds, or place them in a baking dish and heat them in a preheated 350 F oven or toaster oven for about 10 minutes.


Recipe Variations

Quiche Lorraine-Style Egg Bites: Omit the tomatoes and spinach. Replace the cheddar with 3/4 cup of finely shredded Gruyére cheese and 1/4 cup of Parmesan cheese and add 1/2 cup of cooked diced bacon (about 6 to 8 strips of bacon), 1/3 cup of sliced green onions, and a dash of nutmeg.

Broccoli-Ham Egg Bites: Replace the tomatoes, spinach, and green onions with 1/2 cup of cooked diced ham and 1 1/2 cups of chopped broccoli, steamed until tender.

Why are my egg bites rubbery?

Eggs become tough and rubbery when overcooked. When cooking or reheating egg bites, avoid overcooking.