Easy Egg Muffins are perfect for a gluten-free, low carb snack or breakfast. This egg bites recipe is simple to make and they are so easy to prep in advance.
Over the last couple of years, I’ve really focused on getting more protein in my diet and finding ways to get more protein into my kids too! Breakfast can be a challenge because many convenient breakfast foods are heavy on the carbs and low in protein. Cereal, toast, bagels…all delicious, but not very high on protein.
I started making Egg Bites and the kids love them. I can prep a bunch in advance and then the kids can reheat them throughout the week. It makes for a really quick breakfast that is packed with protein!
EASY EGG MUFFINS
Easy Egg Muffins are made with eggs, milk, garlic, bacon and cheese. Mix everything together, pour into a muffin tin and then bake. Fifteen minutes later, you have perfectly portioned egg bites that are ready to eat immediately or you can refrigerate or freeze them to reheat later.
Egg Muffins Variations
One of the things that I love about egg bites is that they are so easy to change according to personal preference. It is so easy to add or subtract ingredients to suit your tastes…and make all of your kids happy too! Here are some ways that you can add some variety to your egg bites:
- Switch up the meat. The recipe calls for bacon bits, but you can crumble real bacon or you can use ham or sausage instead. Or you can leave the meat out completely if you prefer.
- Add some veggies. I love adding some diced peppers and onions to my eggs, but you can also add some spinach, broccoli, and/or mushrooms. Just make sure to chop up the veggies pretty small and put them in each muffin well right on top of the meat (or in place of it, if you leave the meat out).
- Change up the cheese. I usually just use shredded cheddar, but you can use any kind of cheese that you want. Use a combination of cheeses or just pick your favorite. You can add a little bit of extra cheese too!
- Switch the seasonings. Don’t like garlic? No problem. Just leave it out! I like to add a little salt and pepper as well and onion powder goes well with the eggs too. Add any other seasoning that you like! You can also add some flavor after baking by serving them with salsa, hot sauce or ketchup.
Ingredients in Easy Egg Muffins
Eggs – You will need 8 large eggs to use as the base of the egg bites.
Milk – You only need a couple tablespoons of milk to mix in the with the eggs. You can use any type of milk that you’d like…skim, 2%, even whole milk or cream.
Garlic powder – A teaspoon of garlic powder adds a lot of flavor to the egg muffins. Feel free to add some more seasonings (salt, pepper, onion powder, etc.) if you’d like.
Bacon bits – The recipe calls for about 8-10 ounces of bacon bits. You can use crumbled, cooked bacon or swap it out with some diced ham or sausage.
Cheese – You will need about 1 1/2 cups (6 ounces) shredded sharp cheddar cheese. You can use any type of cheese you’d like, or even a combination of cheeses.
How to make Easy Egg Muffins
Step 1:
Preheat oven to 400°. Thoroughly grease a 12-muffin tin. Set aside. Whisk eggs, milk, and garlic powder together in large bowl.
Step 2:
Place 1 tablespoon each of bacon and shredded cheese into each muffin well. Pour egg mixture over top to fill ¾ full. (It’s easier to pour the egg mixture if you place it in a glass measuring cup or a bowl with a spout.)
Step 3:
Bake 13-15 minutes or until eggs appear cooked and no liquid is visible. The eggs will puff up as they cook, but then they will deflate as they cool down. Allow to cool in pan for about 5 minutes before removing from the pan. To easily remove the eggs from the muffin tin, run a knife around the edges and they should pop right out.
Easy Egg Muffins
Ingredients
- 8 large eggs
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 8-10 ounces bacon bits
- 6 ounces sharp cheddar cheese shredded
Instructions
- Preheat oven to 400°. Thoroughly grease a 12-muffin tin. Set aside. Whisk eggs, milk, and garlic powder together in large bowl.
- Place 1 tablespoon each of bacon and shredded cheese into each muffin well. Pour egg mixture over top to fill ¾ full. (It’s easier to pour the egg mixture if you place it in a glass measuring cup or a bowl with a spout.)
- Bake 13-15 minutes or until eggs appear cooked and no liquid is visible. The eggs will puff up as they cook, but then they will deflate as they cool down. Allow to cool in pan for about 5 minutes before removing from the pan. To easily remove the eggs from the muffin tin, run a knife around the edges and they should pop right out.
Nutrition
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How to store Egg Bites
Egg Muffins are best served fresh, but if you don’t eat them all up, they store beautifully too. Store leftovers in airtight container for up to 3 days in the refrigerator. Reheat in microwave 15-30 seconds.
Egg bites can be frozen up to 3 months. I like to individually wrap each cooled egg bite in foil or plastic wrap before placing in an airtight container or freezer bag. To reheat the frozen egg bites, reheat in microwave for 20-30 seconds, flip, then heat another 20-30 seconds.
What to serve with Easy Egg Muffins?
Egg Muffins are a perfect “on-the-go” breakfast because you can just take a couple with you to eat on your way to work or school. But if you do have a few minutes to enjoy your breakfast, they pair so well with some toast and fresh fruit. The perfect balanced breakfast!
CHECK OUT THESE OTHER GREAT BREAKFAST RECIPES FOR MORE MORNING INSPIRATION
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Easy Egg Muffins are perfect for a gluten-free, low carb snack or breakfast. This egg bites recipe is simple to make and they are so easy to prep in advance.
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