Muffin Tin Egg Bites (Easy Meal Prep Breakfast)

Um, guess what? I found a super easy way to make breakfast. They are called muffin tin egg bites!

I tried them last week, and oh my, they were yummy. I felt like a real cooking star. They are so simple and fun to make.

I love adding cheese and tiny bits of ham to mine. But you can add anything you like. They are so tasty and full of flavor.

So, why not try them too? Grab a muffin tin and some eggs today. Let’s make breakfast exciting!

Why You’ll Love This Recipe

• Quick & Convenient: Make them once, enjoy them all week.
• Protein-Packed: Each serving keeps you full and energized.
• Versatile: Swap sausage for bacon, or try spinach and mushrooms.
• Freezer-Friendly: Make a double batch and freeze for later.
• Kid-Approved: Even picky eaters love these cheesy, bite-sized eggs.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: About 35-40 minutes

These bites don’t need much hands-on time. Once you’ve cooked the sausage and chopped the veggies, the oven does the rest.

Servings

This recipe makes 12 egg bites, which is typically:

• 4 servings (3 bites per person) for breakfast.
• Or 6 servings (2 bites per person) if you’re having them as a light snack.

Need more?
You can easily double the recipe—just grab an extra muffin tin.

Difficulty Level

Beginner-Friendly.
No special skills required. If you can crack eggs and stir, you’ve got this.

The only step that needs attention is lightly cooking the sausage and peppers before mixing them into the eggs. This helps develop the flavors and keeps everything from getting watery in the oven.

Required Kitchen Tools

Before getting started, gather these tools to make your prep smooth and easy:

• 12-cup Muffin Tin: Non-stick is best for easy release.
• Large Mixing Bowl: For whisking the eggs and combining ingredients.
• Skillet: To cook the sausage and soften the vegetables.
• Whisk: Helps blend the eggs evenly for fluffy bites.
• Ladle or Measuring Cup: For easy pouring into the muffin tin.
• Cooking Spray or Oil: Prevents sticking and ensures the bites slide right out.
• Cutting Board & Knife: To chop the peppers, scallions, and parsley.

Ingredients for Muffin Tin Egg Bites

These simple ingredients come together to create a hearty, flavorful breakfast. Exact measurements will be in the recipe card later, but here’s what you’ll need:

Eggs & Dairy

• Eggs (8 large): The base of the bites—rich, fluffy, and full of protein.
• Milk (½ cup): Adds creaminess and prevents the eggs from being too dense.
• Cheddar Cheese (1 cup, shredded): Melts into every bite, adding a sharp, savory flavor.

Seasonings

• Garlic Powder (½ teaspoon): Subtle, warm flavor without overpowering the eggs.
• Black Pepper (½ teaspoon): Adds a touch of heat and balances the richness.

Protein

• Breakfast Sausage (½ pound): Savory, slightly spiced sausage makes the bites hearty and satisfying.
  (Tip: Choose mild or spicy based on your preference.)

Vegetables & Herbs

• Red Bell Pepper (1 small): Sweet and slightly crisp, adding color and freshness.
• Scallions (2 stalks): Mild onion flavor that blends well with eggs.
• Fresh Parsley (2 tablespoons, chopped): Brightens the bites with a hint of earthiness.

Ingredient Notes & Substitutions

• No Sausage? Swap in bacon, ham, or turkey sausage.
• Dairy-Free? Use almond milk and dairy-free cheese.
• Extra Veggies? Mushrooms, spinach, or cherry tomatoes work well.
• More Heat? Add a pinch of red pepper flakes or diced jalapeños.

How to Make Muffin Tin Egg Bites – Step-by-Step Instructions

Follow these simple steps to create tender, flavorful egg bites that are ready to enjoy fresh or reheat later.

1. Preheat and Prepare the Muffin Tin

• Preheat your oven to 375°F (190°C).
• Lightly grease a 12-cup muffin tin with cooking spray or brush with oil to prevent sticking.

(Tip: Even if using a non-stick tin, greasing is important for easy release.)

2. Cook the Sausage and Vegetables

• Heat a skillet over medium heat.
• Add ½ pound of breakfast sausage (crumbled or removed from casing).
• Cook for 5-7 minutes, breaking it apart with a spatula, until browned and fully cooked.
• Transfer the cooked sausage to a plate lined with paper towels to drain excess grease.

In the same skillet:

• Add 1 small red bell pepper (diced).
• Sauté for 2-3 minutes until slightly softened but still vibrant.
• Stir in 2 chopped scallions and cook for 30 more seconds.
• Remove from heat and let the mixture cool slightly.

3. Whisk the Egg Mixture

In a large mixing bowl:

• Crack 8 large eggs.
• Add ½ cup of milk, ½ teaspoon garlic powder, and ½ teaspoon black pepper.
• Whisk together until the eggs are smooth and well combined.

4. Assemble the Egg Bites

• Divide the cooked sausage and vegetable mixture evenly into each muffin cup.
• Sprinkle 1 cup of shredded cheddar cheese over the sausage and vegetables.
• Pour the egg mixture into each cup, filling them about ¾ full.

(Tip: Use a ladle or measuring cup for neat pouring.)

• Sprinkle 2 tablespoons of chopped fresh parsley on top for color and flavor.

5. Bake the Egg Bites

• Place the muffin tin in the preheated oven.
• Bake for 18-22 minutes, or until the eggs are set and the tops are lightly golden.

(Tip: Check at the 18-minute mark; the eggs should be firm, not jiggly.)

• Remove from the oven and let the egg bites cool in the tin for 5 minutes.
• Run a small knife around the edges to gently lift each egg bite out.

Serving and Decoration

How to Serve Muffin Tin Egg Bites

These egg bites are wonderfully versatile and can be enjoyed in different ways depending on your needs:

• Simple Breakfast: Pair 2-3 warm egg bites with toast, avocado, or fresh fruit.
• Brunch Platter: Serve alongside roasted potatoes, bacon, or a fresh salad for a well-rounded spread.
• Snack on the Go: Enjoy cold or reheated as a quick, protein-packed snack.
• Lunchbox Addition: Pack a few bites with whole-grain crackers and veggies for a light lunch.

Optional Toppings:

• Fresh Herbs: Sprinkle extra parsley or chives for a fresh touch.
• Hot Sauce: A dash of hot sauce or salsa adds heat and zing.
• Sour Cream: A small dollop brings coolness to balance the richness.

Storing Muffin Tin Egg Bites

Proper storage keeps these bites fresh and tasty:

Refrigerator:

• Cool Completely: Let the bites cool to room temperature before storing.
• Airtight Container: Place in an airtight container and refrigerate for up to 4 days.

Freezer:

• Individually Wrap: Wrap each egg bite in plastic wrap or foil.
• Freezer Bag: Place wrapped bites in a freezer-safe bag or container.
• Store for Up to 2 Months.

Reheating Instructions:

• Microwave: Heat a refrigerated bite for 20-30 seconds or a frozen one for 40-60 seconds.
• Oven: Reheat at 350°F (175°C) for 10 minutes.

Variations for Muffin Tin Egg Bites

This recipe is flexible, allowing you to customize flavors based on what you have:

Protein Swaps:

• Bacon: Crispy, crumbled bacon adds a smoky touch.
• Ham: Diced ham offers a milder, sweeter flavor.
• Vegetarian: Omit meat and add extra veggies like spinach, mushrooms, or tomatoes.

Cheese Choices:

• Feta: Adds a tangy, salty punch.
• Mozzarella: Mild and creamy, great for a lighter flavor.
• Pepper Jack: Adds a hint of spice.

Extra Veggies:

• Spinach: Stir in chopped spinach for added greens.
• Mushrooms: Sautéed mushrooms give a savory, earthy note.
• Tomatoes: Cherry tomatoes or sun-dried tomatoes bring sweetness.

Spice It Up:

• Red Pepper Flakes: For a subtle kick.
• Diced Jalapeños: Fresh or pickled for bolder heat.
• Paprika: Smoked paprika adds depth and warmth.

Tips and Tricks for Success (MISSING SECTION)

• Grease the Tin Well: Even with a non-stick pan, eggs can stick. Use oil spray or butter to prevent this.
• Let Them Cool Before Removing: Once baked, let the egg bites cool in the tin for 5 minutes before trying to remove them. This helps them set and prevents breaking.
• Don’t Overfill: Fill each cup ¾ full to avoid spillage as the eggs puff up while baking.
• Chop Fillings Small: Small, evenly diced ingredients ensure every bite is balanced and helps the egg bites hold together better.
• Cook Moist Veggies First: Vegetables like mushrooms, spinach, or tomatoes release water during cooking. Always sauté them first to prevent watery egg bites.
• Use a Measuring Cup to Pour: A ¼ cup measuring cup is perfect for pouring the egg mixture into each muffin tin neatly and evenly.

Nutrition (Per Egg Bite):

Calories	Protein	Carbs	Fat
120 kcal	9g	1g	9g

(Values are approximate.)

Muffin Tin Egg Bites FAQs

Can I make these without meat?
Yes! Swap sausage for mushrooms, spinach, or tomatoes.

Can I use egg whites only?
Absolutely. Replace 8 eggs with 2 cups of egg whites.

How long do they last in the fridge?
Up to 4 days in an airtight container.

Can I freeze them?
Yes. Cool, wrap individually, and freeze for up to 2 months.

How do I keep them from sticking?
Grease the tin well, or use silicone muffin liners.

Conclusion

Muffin Tin Egg Bites are a simple, satisfying breakfast that fits into any schedule. They’re quick to make, easy to customize, and perfect for meal prep. Whether you enjoy them fresh, from the fridge, or reheated from the freezer, they’ll start your day right.

Give these a try and see how they make your mornings easier. If you enjoy this recipe, feel free to experiment with your favorite fillings. Happy cooking!