Mini Egg Bites You’ll Love Forever in 15 Minutes
These mini egg bites are light, fluffy, and packed with vegetables. A perfect breakfast prep recipe that’s quick, healthy, and endlessly customizable.
Equipment
- Mini Muffin Pan
- Skillet
- Mixing Bowl
Ingredients
Egg Base
- 6 large eggs
- 3 tablespoons milk any type
- 3/4 cup cheddar cheese grated
Vegetables
- 3/4 cup red bell pepper chopped
- 1/4 cup red onion chopped
- 1/4 cup green onion sliced
- 1/2 tablespoon olive oil
- salt and pepper to taste
Instructions
- Preheat your oven to 350°F and spray a mini muffin pan generously with cooking spray.
- Heat olive oil in a skillet over medium heat. Sauté the red bell pepper and red onion until slightly tender, about 4 to 5 minutes.
- In a large bowl, whisk together the eggs and milk until fully blended.
- Stir in the green onion and shredded cheese. Mix until evenly distributed.
- Add the sautéed vegetables into the egg mixture and combine gently.
- Pour the mixture evenly into the muffin tin cups, filling each about three-quarters full.
- Bake for 14 to 16 minutes or until the tops are golden and a toothpick comes out clean.
- Cool for 5 minutes before removing from the pan. Serve warm or refrigerate for meal prep.
Notes
Make these ahead and store in the fridge for up to 4 days. Perfect for busy mornings or healthy snacking on the go.