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Easy Savory Egg Bite Muffins Recipe for Quick and Healthy Meal Prep

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These easy savory egg bite muffins are a quick, simple, and customizable breakfast option perfect for meal prep. They deliver a creamy, custardy texture with savory mix-ins, ideal for busy mornings.

Ingredients

Scale
  • 8 large eggs (room temperature)
  • 1/3 cup whole milk or half-and-half
  • 1 cup shredded sharp cheddar or Monterey Jack cheese
  • 1/2 cup cooked bacon or ham, diced (optional)
  • 1/2 cup chopped vegetables (bell peppers, spinach, mushrooms, or green onions), fresh or thawed if frozen
  • 1/2 teaspoon garlic powder
  • Salt and freshly cracked black pepper to taste
  • 2 tablespoons chopped fresh herbs (parsley or chives, optional)
  • Non-stick spray or butter for greasing the muffin tin

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your muffin tin with non-stick spray or softened butter.
  2. In a medium bowl, crack 8 large eggs and add 1/3 cup (80 ml) whole milk or half-and-half. Whisk vigorously until smooth and frothy, about 1-2 minutes.
  3. Mix in 1 cup shredded sharp cheddar or Monterey Jack cheese gently.
  4. Add 1/2 cup diced cooked bacon or ham (if using) and 1/2 cup chopped vegetables. Ensure frozen veggies are thawed and patted dry.
  5. Season with 1/2 teaspoon garlic powder, salt, and freshly cracked black pepper to taste. Stir in 2 tablespoons chopped fresh herbs if desired.
  6. Pour the mixture evenly into 12 muffin cups, filling each about 3/4 full.
  7. Bake in the preheated oven for 20-25 minutes. Check doneness at 20 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  8. Remove from oven and let cool for 5 minutes to firm up.
  9. Use a small spatula or butter knife to loosen edges and pop muffins out. Cool completely on a wire rack if storing.

Notes

Use room temperature eggs for better blending and fluffier muffins. Drain any frozen vegetables well to avoid soggy muffins. Avoid overfilling muffin cups to prevent overflow. Test doneness with a toothpick to avoid rubbery texture. Muffins reheat well in microwave or toaster oven. For dairy-free, substitute milk with unsweetened almond or oat milk and use dairy-free cheese alternatives.

Nutrition

Keywords: egg muffins, savory egg bites, meal prep breakfast, quick breakfast, healthy breakfast, easy egg recipe, make ahead breakfast

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