Description
These fluffy oven-baked egg bites are the perfect grab-and-go breakfast option—light, creamy, and packed with protein. Inspired by the coffee shop classic but made without fancy equipment, this recipe shows you how to achieve tender, custardy egg bites right in your home oven. Customize with your favorite cheese, veggies, or meats and enjoy easy, delicious mornings all week long.
Ingredients
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6 large eggs
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½ cup cottage cheese (full-fat recommended)
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¼ cup shredded cheddar cheese
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¼ cup chopped cooked bacon (or substitute with ham or sausage)
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¼ cup diced bell peppers
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2 tablespoons milk or heavy cream
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¼ teaspoon salt
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⅛ teaspoon black pepper
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Optional: chopped spinach, mushrooms, or herbs for extra flavor
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Non-stick spray or butter (for greasing molds)
Instructions
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Preheat your oven to 325°F (163°C).
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Lightly grease a 12-cup muffin tin or silicone mold with non-stick spray or butter.
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In a blender, combine eggs, cottage cheese, milk/heavy cream, salt, and pepper. Blend until smooth and frothy.
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Stir in the cheddar cheese, bacon, and diced bell peppers (plus any optional mix-ins).
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Pour the egg mixture evenly into the muffin tin, filling each cup about ⅔ full.
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For best results, place the muffin tin in a larger baking dish filled with 1 inch of hot water (water bath method).
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Bake for 25–30 minutes, or until the tops are just set and the centers jiggle slightly.
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Let cool for 5 minutes before removing from the tin. Serve warm or store for later.
Notes
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Use silicone molds for the easiest release and fluffiest texture.
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Swap in feta, pepper jack, or mozzarella for fun cheese variations.
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To freeze, wrap cooled egg bites individually and store in an airtight container for up to 2 months.
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Reheat gently in the microwave or toaster oven to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfas
- Method: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2 egg bites
- Calories: ~120 per serving
- Sugar: ~1g
- Fat: ~8g
- Carbohydrates: ~2g
- Protein: ~10g