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Fluffy Make-Ahead Egg Bites in Muffin Tins

Close-up of a fluffy muffin tin egg bite with a bite removed, showing the texture.
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Make these high protein breakfast egg muffin cups in your muffin tin for an easy, freezer friendly breakfast meal prep.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk (any kind)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked, chopped protein (like ham or sausage)
  • 1 cup shredded cheese (like cheddar or Monterey Jack)
  • 1/2 cup chopped vegetables (like spinach or bell peppers)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin or use silicone muffin pan liners.
  2. In a large bowl, whisk the eggs, milk, salt, and pepper together until well combined and slightly frothy. This helps create a fluffy interior.
  3. Stir in your cooked protein, cheese, and chopped vegetables. Distribute the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
  4. To prevent rubbery texture, create a water bath: Place the filled muffin tin inside a larger baking pan. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the muffin tin.
  5. Bake for 20 to 25 minutes, or until the egg bites are set and a toothpick inserted into the center comes out clean.
  6. Carefully remove the muffin tin from the water bath. Let the egg muffin cups cool in the tin for 5 minutes before removing them.

Notes

  • For the best texture, use the water bath method. If you skip it, the edges may become slightly drier.
  • These are great for keto egg bites if you use low-carb mix-ins like bacon and cheese.
  • To freeze for later, let the egg bites cool completely. Place them on a baking sheet to flash freeze for one hour, then transfer to a freezer-safe bag for up to three months.
  • To reheat egg muffins from frozen, microwave them for 1 to 2 minutes, or until heated through.

Nutrition

Find it online: https://afripaket.com/muffin-tin-egg-bites-recipe/