Chef notes
If you have time, making a double batch of these simple egg cups is ideal for a quick protein-packed breakfast or snack when you’re on-the-go. Serve some for breakfast and freeze the rest for busy mornings. You can easily reheat them by popping them in the microwave (more on that below). They're a great way to start the day with a healthy and filling meal, especially if you're always in a hurry. Plus, kids will eat them up (literally), thanks to their fun size and colorful fillings.
The best part about these bite-sized egg muffins is that you can add any fillings that you’d like — these are made vegetarian with just baby spinach, red bell pepper and shredded pepper jack cheese. Feel free to mix in other types of cheese such as ricotta for an even fluffier bite. For something a bit meatier, add chopped cooked bacon or finely diced fully-cooked sausage; whether you use mild or spicy is up to you. While this recipe calls for nine whole eggs, you can also make these using just egg whites; however, you’ll need to increase the quantity of eggs used to account for less volume from the yolks. This recipe makes 12 full-size egg muffins but for an even smaller bite, use a mini muffin tray and double the quantity. Just reduce the cook time by about half to prevent them from becoming dry and rubbery.
Technique tip: Store the egg bites in the refrigerator for up three to five days, or in the freezer in an airtight container or freezer zip-top plastic bag for up to two months. Reheat in the microwave for 30 to 60 seconds.
Swap option: Leave out the cheese if you're ditching dairy. Try adding broccoli and ham or bacon. This is a great base recipe, so don't be afraid to change it up and get creative.
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