Easiest, Tastiest Homemade Egg Bites

OK, I’m going to confess a couple of things here.

First, I get completely sucked down the rabbit hole of the food crimes people commit on social media. Every once in a while, though, I stumble across someone who inspires me to actually make something they’ve shared.

Which brings me to these egg bites.

If you’re a fan of the popular coffee chain’s version (which I certainly am), you already know the draw. They’re fluffy, savory, packed with flavor, and perfect for breakfast, lunch, or a quick afternoon snack. The best part? You can customize them with whatever combination of meats, cheeses, and vegetables you love most.

After making these a few times, I can safely say they’re going to become a regular in our house. They’re easy to make, they keep well all week, and they’re a great way to sneak in a little extra protein.

Homemade Egg Bites

Love those fluffy coffee shop egg bites? They're surprisingly easy to make at home! These protein-packed homemade egg bites are perfect for meal prep and can be customized with your favorite cheese, meats, and veggies,

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Course Breakfast

Servings 24 pieces

Ingredients

  

• 6 eggs
• 1 cup cottage cheese
• 1 cup shredded cheese
• 1 cup sausage,ham, or bacon
• Salt and pepper to taste

Optional

• Chives
• Parsley
• Minced onions or broccoli
• Finely chopped spinach or kale

Let’s Cook!

 

• Preheat oven to 300
• Place baking sheet on the bottom rack with 4 cups of water
• Blend the eggs, cottage and spices until smooth
• Spray 24 mini muffin cups with cooking spray
• Place any meats cheeses and veggies in the bottom of each cup.
• Carefully pour the egg mixture over the filling right to the top
• Bake for 25-30 minutes until the begin to slightly pull away from the mold.

Notes From My Kitchen

• Store covered in the fridge for a week (or you can freeze them)
• Eat them cold or re-heat in the microwave for about a minute.
• For a spicy version, use pepper jack cheese and red pepper flakes

Keyword breakfast, Easy, eggs, healthy, make ahead, protein

I will confess I bought these silicone mini muffin pans which helped them pop right out when they were done (plus so much easier to clean up that the metal pans I’ve been using).

We’ve also had some spirited debates in our house about the best way to eat them. Personally, I like them straight out of the fridge with a bowl of fresh fruit on the side. Others insist they’re best warmed up.

Either way, they’re delicious, endlessly customizable, and one of the easiest make-ahead breakfasts I’ve added to my rotation.

Before you go—come join me at the table! Gather & Savor is my laid-back Substack where I share the recipes, stories, behind-the-scenes moments, and seasonal favorites that make life delicious. I’d love to have you there. Take a look and subscribe!