Healthy Egg Bites Recipe
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Quick breakfasts in the morning can still be healthy and delicious with this protein-rich easy-to-make Egg Bites Recipe made with fresh vegetables and herbs. Excellent breakfast on the go or as a healthy snack.
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Starbuck’s Egg Bites
A few years ago, Starbucks introduced its Sous-vide egg bites. Sous-vide refers to a French culinary technique where vacuum-sealed food is cooked in a water bath at a precise temperature.
I’m sure you’ve tried them as they’ve been wildly popular and are a healthy option for rushed mornings when you’re grabbing coffee on the go.
This recipe was created out of my fondness for these little healthy bites of deliciousness!
Easy to make at home, perfect for meal prep, and handy snacks for that 3 pm lull.
What are Egg Bites?
Egg bites simply use a classic frittata recipe and portion the mixture into mini muffin cups. They are so delicious and healthy… and the perfect breakfast for busy mornings.
Are Egg Bites Healthy?
These egg bites are packed with healthy protein and are just under 50 calories for a serving of 2 egg bites.
WebMD says that eggs are hard to beat for a nutrient-rich breakfast:
“One egg has only 75 calories but 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of saturated fat, along with iron, vitamins, minerals, and carotenoids. The egg is a powerhouse of disease-fighting nutrients like lutein and zeaxanthin.”
WebMD
Egg Bites Recipe Ingredients
This egg bites recipe makes 48 egg bites. If you want to make fewer, I’ve also included measurements for the 1/2 recipe below.
Specific measurements for the full recipe are in the recipe card below.
- Green onions
- Fresh parsley
- Baby spinach
- Large eggs
- Milk (your choice of dairy or nondairy)
- Shredded cheese: Use your favorite morning cheese. Ideas might be Swiss, Parmesan, Gruyere, or Asiago
- Seasoning: salt, pepper, and red pepper flakes if you like a bit of heat
How to Make Egg Bites
Preheat the oven to 350°F. Coat two 24-cup nonstick mini-muffin pans with cooking spray and place on foil-lined baking sheets.
Step 1: Fill the egg cups
Add scallions, parsley, and spinach to the bottom of each cup.
Step 2: Whisk the egg custard
Whisk eggs, cornstarch, cheese, and salt and pepper (plus red pepper flakes if using) in a large bowl until smooth. Pour over the vegetables in the muffin cups. Top with a pinch more of shredded cheese.
Step 3: Bake
Bake until egg bites are puffed and browned on top, about 25 to 30 minutes.
1/2 Recipe for Egg Bites
Note: This 1/2 recipe makes 24 egg bites.
- 2 scallions, thinly sliced
- 1 tablespoon chopped fresh parsley
- 1/4 cup baby spinach leaves roughly chopped
- 4 eggs
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cups milk
- 1/4 cup shredded cheese (Swiss, Parmesan, or Gruyere), divided
Tips for Making Egg Bites
- Filling the muffin cups: Keep the ratio of filling to egg mixture at 1:1 so that there is enough egg mixture to bind the ingredients together.
- Use a large glass measuring cup to whisk the egg mixture (I use a 4-cup measurer). This makes it easy to pour the custard into the individual muffin cups.
- Let the Egg Bites cool in the muffin tin for a bit for easy removal. This also helps keep them from deflating too quickly.
Healthy Egg Bites Recipe Questions
Store egg bites in an airtight container in the refrigerator for up to 5 days.
They are delicious both warm from the oven, reheated in the microwave, or even cold from the refrigerator as a welcome afternoon healthy snack.
For Egg Bites that have been stored in the refrigerator, warm them in the microwave in 30-second increments until warm. Be careful not to leave them in the microwave too long. The best way to reheat frozen Egg Bites is to thaw them in the refrigerator overnight before warming them in the microwave. However, for those quick, impulsive afternoon snacks, I take them straight from the freezer to the microwave!
Absolutely! They are easy to freeze. Let them cool completely before either wrapping individually or storing them in an airtight freezer container. The Egg Bites will keep in the freezer for up to 2 months for quick and healthy breakfasts or snacks.
Cornstarch helps stabilize and thicken the eggs so they stay fluffy. You can absolutely eliminate this ingredient if you prefer.
More Recipes You May Also Enjoy
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Healthy Egg Bites Recipe
Equipment
Ingredients
- 3 scallions white and light green parts, thinly sliced
- 2 tablespoons chopped fresh parsley
- 1/2 cup baby spinach leaves roughly chopped
- 8 large eggs
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups milk
- 1/2 cup shredded cheese Swiss, Parmesan or Gruyere, divided
Instructions
- Preheat the oven to 350°F. Coat two 24-cup nonstick mini-muffin pans with cooking spray. Place mini muffin pans on foil-lined baking sheets.
- Add green onions, parsley, and spinach to the bottom of each cup.
- Whisk eggs, cornstarch, shredded cheese, and salt and pepper in a large bowl. Whisk in milk until smooth. Transfer to a cup with a pour spout (like a glass measure) and fill each muffin cup with egg mixture. Top each cup with a pinch of shredded cheese.
- Bake until egg bites are puffed and browned on top, about 25 to 30 minutes, rotating pans from top to bottom racks and turning back to front about halfway through.
- Cool in the pan for a minute or two. Run a spoon around the edges of each egg bite to loosen and then scoop the bite out onto a wire rack to cool. Serve warm or at room temperature.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Hi, Stephanie I was wondering if I could use cottage cheese or almond milk instead of milk and instead of the cheeses listed above could I use cheddar or mozzarella.
Hi Jamirah— you can definitely use almond milk and cheddar or mozzarella. I have not yet tested the recipe using cottage cheese— but will hopefully soon!
Hi, Stephanie I was wondering if I could use cottage cheese or almond milk instead of milk and instead of the cheeses listed above could I use cheddar or mozzarella.
I am a single woman and cannot eat 24 or even 12 egg bites. How would I make this recipe for one using a standard 6 muffin tin?
Hi Linda, that is such a great question. I’m going to do some recipe testing on that and see if I can post a small batch healthy egg bite recipe. In the meantime, I do have two similar recipes made using a standard size muffin tin instead of a mini muffin tin. Both of these recipes are easy to cut in half to fit a 6-cup standard muffin.
Healthy Mediterranean Egg Muffins
Muffin Tin Quiche with Spinach, Bacon and Tomatoes