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Veggie Egg Bites

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  • Author: Kara Lydon
  • Total Time: 35 minutes
  • Yield: 12 bites 1x
  • Diet: Vegetarian


An easy make-ahead breakfast that’s perfect for grab-n-go in the morning, these veggie egg bites are packed with chopped vegetables, herbs and cheddar cheese!


  • 1 tablespoon Truly Grass Fed 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 grated Truly Grass Fed Natural Aged Cheddar Cheese


  1. Preheat oven to 325 degrees F and grease 12-well muffin tin with butter.
  2. 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.
  3. While the vegetables are cooking, add eggs, milk, dijon mustard, salt, and pepper to a medium mixing bowl and whisk until combined.
  4. Evenly divide vegetables across muffin tin wells (about 1 heaping tablespoon per well). Sprinkle chives and grated cheddar evenly across wells.
  5. Pour egg mixture into each well, filling each 3/4 way full (about 1/4 cup egg mixture per well).
  6. Bake at 325 degrees F on a middle rack until eggs are set, about 22-25 minutes.
  7. 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.


  1. Grease the muffin tin wells generously with butter or use a silicone muffin pan so the egg bites don’t stick to the pan.
  2. 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.
  3. Egg bites can be stored in the refrigerator in an airtight container for up to 3-4 days. Let eggs cool completely before storing.
  4. 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

Keywords: veggie egg bites, vegetarian egg bites, veggie egg cups, vegetarian egg cups, veggie egg muffins, vegetarian egg muffins