These veggie-loaded egg bites are packed with herbs, fresh vegetables, and grated cheddar cheese. Baked in a muffin tin, they are the perfect individual portions for breakfast meal prep. Plus, they’re super versatile—mix-in any veggies you have on-hand for an easy, wholesome breakfast.
This post was originally sponsored by Truly Grass Fed when published in 2022 and has since been updated to give you the best content! Thanks for supporting the brands and organizations that make this blog possible. As always, opinions are my own!
Mornings can sometimes feel hectic but breakfast doesn’t have to be!
I love make-ahead breakfast solutions like these vegetarian egg bites or my Swiss Chard and Potato Frittata that are easy to make, can be stored in the fridge for a few days or in the freezer for a few months, and can be reheated quickly in the morning.
Plus, these egg bites (or muffin tin egg cups – whichever term you fancy!) are easy to grab-n-go if you need a breakfast you can take with you for the morning commute or for when you arrive to the office.
I love how tasty these vegetable egg bites are too – the mushrooms and cheddar provide a savory umami flavor and the fresh chives give it a bright mild oniony flavor. The egg mixture is rich and velvety.
You can easily customize this recipe too depending on what you have on hand. Similar to my Butternut Squash Hash with Eggs, this recipe is a great vehicle for leftover veggies or proteins from the night before that you’re looking to use up.
As a registered dietitian, I love that these egg bites with spinach are packed with protein, fat and fiber, and are perfect for a healthy breakfast recipe idea or morning snack.
I always pair these with fresh fruit and a slice of toast in the morning for a little extra staying power but you could also pair them with breakfast potatoes, avocado slices, or oatmeal!
Ingredients You’ll Need
Notes on Ingredients
Mushrooms: I like cremini (aka baby bellas or brown mushrooms) best because they have a deeper, earthier flavor than white mushrooms but white mushrooms are great too if you want a more mild mushroom flavor.
Bell pepper: Use any color you’d like! I like the red because it gives the bites a nice pop of color.
Onion: I use yellow onion because it sautés well with veggies and has a mild flavor.
Baby spinach: You could substitute baby spinach with any dark, leafy green you have on hand (kale, Swiss chard, spinach, etc.).
Milk: I used whole cow’s milk but you can use whichever milk or non-dairy milk alternative you’ve got in your fridge; just make sure it’s unsweetened if using non-dairy.
Dijon mustard: This adds a nice flavor punch to the egg mixture but it’s not necessary if you don’t have any on hand.
Chives: I use fresh chives which provide a mild oniony flavor that pairs nicely with cheddar cheese but you could use another herb of your choice here – parsley or basil would also work well!
Cheddar Cheese: I used sharp cheddar cheese for extra pungent flavor but you could use mild if you prefer!
Butter: I used unsalted butter since we’re adding salt to the recipe.
Equipment You’ll Need (affiliate links – if you make a purchase, I receive a small commission)
Muffin Tin (nonstick ceramic or silicone works well to avoid sticking)
How to Make Veggie Egg Bites
Step 1:
Preheat oven to 325 degrees F and grease muffin tin with butter.
Step 2:
Melt butter over medium heat and sauté onion, mushrooms, and bell peppers until tender.
Step 3:
Add baby spinach and cook until wilted.
Step 4:
Add eggs, milk, Dijon mustard, salt and pepper to a medium mixing bowl and whisk until combined.
Step 5:
Evenly divide cooked vegetables among the 12 muffin tin wells.
Step 6:
Evenly sprinkle cheddar cheese and chives among the wells.
Step 7:
Pour egg mixture into each well.
Step 8:
Bake at 325 degrees F until eggs are set, about 20-25 minutes.
Step 9:
Let cool in pan for a few minutes before using a knife to loosen egg from pan to transfer to a wire rack to finish cooling or serve immediately.
Tips from the Expert – that’s me!
- Grease the muffin tin wells generously with butter so the vegetable egg bites don’t stick to the pan. Depending on the material of the pan, even if it’s well-greased, you may have a thin layer of remnant stuck to the bottom of the pan. If you want a super clean transfer with no egg stuck to the bottom of the pan, use a silicone or nonstick ceramic muffin tin.
- If the middle of your egg bites are significantly deflating in the center upon cooling, it means your oven was either too hot and/or your bites cooled too quickly. If this is happening, try lowering the oven temperature and cook longer or let bites cool in the pan for longer before transferring them to a wire rack to finish cooling. When I tested this recipe, switching the oven temperature from 350 degrees to 325 degrees helped to reduce deflating. Your egg bites will be slightly puffed up when you first take them out of the oven and they will deflate slightly but significant deflating in the center of the bites can be avoided by troubleshooting with the suggestions above.
- Fill your muffin tin wells no more than ¾ of the way full because they will puff up and expand upon cooking.
- You can use raw vegetables and skip sautéing if you’re in a time crunch but you’ll need to decrease the amount of vegetables you’re using as the veggies shrink upon cooking. You’ll also want to chop the baby spinach if using raw.
- If your egg bites are spongy, that usually comes from air being trapped in mixture so try whisking until ingredients are just combined. Keeping the oven temperature low can also help prevent a spongy texture.
Eggs are super nourishing!
As a registered dietitian, I eat a lot of eggs and for good reason. They are high in protein, dietary fat, and contain over 13 different vitamins and minerals. You might just say they are a nutritional powerhouse!
Storage and Preparation
Egg bites can be stored in the refrigerator in an airtight container for up to 3-4 days. Let eggs cool completely before storing.
They can also be stored in the freezer for up to 2-3 months. To store, let cool completely then transfer to an airtight container or let freeze on a cookie sheet first then transfer to a freezer bag.
Recipes That Pair Well
Whole Wheat Butternut Squash Banana Bread
For more egg breakfast inspiration, check out my other recipes below!
Butternut Squash Hash with Eggs
Make Ahead Freezer Veggie Breakfast Sandwiches
If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!
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PrintVeggie-Loaded Egg Bites in a Muffin Tin
- Total Time: 35 minutes
- Yield: 12 bites 1x
- Diet: Vegetarian
Description
These veggie-loaded egg bites are packed with herbs, fresh vegetables, and grated cheddar cheese. Baked in a muffin tin, they are the perfect individual portions for breakfast meal prep. Plus, they’re super versatile—mix-in any veggies you have on-hand for an easy, wholesome breakfast.
Ingredients
- 1 tablespoon unsalted butter (plus extra for greasing pan)
- 1/2 cup diced onion (from 1/2 small onion)
- 1 cup roughly chopped cremini mushrooms (from about 8 mushrooms)
- 1 cup diced red bell pepper (from 1 bell pepper)
- 1/2 cup (packed) baby spinach
- 9 eggs
- 1/3 cup milk
- 2 teaspoons dijon mustard
- Salt and pepper
- 1 tablespoon chopped chives
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 325 degrees F and grease 12-well muffin tin with butter.
- In a large nonstick sauté pan, melt butter over medium heat. Add onion, mushrooms and bell pepper and sauté, stirring occasionally, until mushrooms and peppers are tender and onion is translucent, about 5 minutes. Add baby spinach and stir until wilted, about 2 minutes. Remove from heat.
- While the vegetables are cooking, add eggs, milk, dijon mustard, salt, and pepper to a medium mixing bowl and whisk until combined.
- Evenly divide vegetables across muffin tin wells (about 1 heaping tablespoon per well). Sprinkle chives and cheddar cheese evenly across wells.
- Pour egg mixture into each well, filling each 3/4 way full (about 1/4 cup egg mixture per well).
- Bake at 325 degrees F on a middle rack until eggs are set, about 22-25 minutes.
- Let cool in pan for a few minutes before taking a knife and separating the egg bite from the pan and transferring to a wire rack to finish cooling or serve immediately.
Notes
- Grease the muffin tin wells generously with butter or use a silicone muffin pan so the egg bites don’t stick to the pan.
- If the center of the egg bites are deflating, try lowering the oven temperature and cook longer or let bites cool in the pan for longer before transferring them to a wire rack to finish cooling.
- Egg bites can be stored in the refrigerator in an airtight container for up to 3-4 days. Let eggs cool completely before storing.
- Egg bites can be stored in the freezer for up to 2-3 months. To store, let cool completely then transfer to an airtight container or let freeze on a cookie sheet first then transfer to a freezer bag.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Make Ahead
- Cuisine: American
These are great! I used zuchinni instead of mushrooms, spray oil instead of butter and sharp cheddar cheese. YUM!
Woohoo! So glad you enjoyed them, Emily! Thanks for sharing.
What is the best way to reheat these once removing from fridge?
Great question! You can either pop them in the microwave for 20-30 seconds, or reheat in the toaster oven for about 3-5 minutes, depending on your oven. The toaster oven will be a bit crispier, but will take longer if you’re on the go!
These are officially on my meal plan list for the week! I used to get something similar at Costco but it was getting pricey (and homemade is probably better). Thank you!
Yay! Egg bites are such a great make-ahead tool for busy (or not so busy) weeks 🙂