Why You’ll Love This Recipe
Vegetarian Egg Bites are a delicious, low-carb, and nutritious breakfast option that can be made in advance for convenience. The combination of eggs and vegetables creates a protein-packed meal that will keep you full and energized throughout the day. You can customize them with your favorite veggies, herbs, or cheeses, making them as simple or as gourmet as you like. They’re also gluten-free and can be made dairy-free if needed. These egg bites are perfect for those looking for a healthy alternative to traditional breakfast options, and they’re great for meal prep as they store well in the fridge or freezer.
Ingredients
- 6 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1/2 cup diced bell peppers (any color)
- 1/4 cup finely chopped onion
- 1/4 cup spinach, chopped (or any leafy green)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional, for extra flavor)
- 1 tablespoon olive oil (or cooking spray)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or a little olive oil to prevent sticking.
- In a medium-sized bowl, whisk together the eggs, milk, garlic powder, salt, pepper, and paprika until well combined.
- Add the shredded cheese, diced bell peppers, chopped onion, and spinach to the egg mixture. Stir until everything is evenly distributed.
- Pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the egg bites are puffed and a toothpick inserted into the center comes out clean.
- Let the egg bites cool for a few minutes before removing them from the muffin tin. Serve immediately or store for later.
Servings and Timing
- Servings: 12 egg bites
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 30 minutes
Variations
- Cheese Options: Use different cheeses like feta, goat cheese, or Parmesan to change up the flavor. You can also add more or less cheese depending on your preference.
- Vegetable Mix-ins: Feel free to swap out the bell peppers and spinach for other vegetables like mushrooms, zucchini, cherry tomatoes, or broccoli.
- Herb Add-ins: Add fresh herbs like chives, parsley, or basil for a burst of fresh flavor.
- Spicy: Add a pinch of chili flakes or a finely diced jalapeño for some heat.
- Vegan Version: For a vegan version, use a plant-based egg substitute (like Just Egg) and skip the cheese or use a dairy-free alternative.
Storage/Reheating
- Storage: Store leftover egg bites in an airtight container in the refrigerator for up to 4 days.
- Freezing: These egg bites freeze well. Let them cool completely, then store in a freezer-safe bag or container for up to 2 months. Reheat in the microwave for 30-45 seconds or in the oven at 350°F for 10 minutes.
- Reheating: To reheat, place the egg bites in the microwave for 20-30 seconds or in a preheated oven for about 5-7 minutes until heated through.
FAQs
1. Can I make these egg bites ahead of time?
Yes, you can make them ahead of time and store them in the fridge for up to 4 days or freeze them for longer storage. They’re perfect for meal prep.
2. Can I use egg whites instead of whole eggs?
Yes, you can use egg whites to reduce the fat content. Just keep in mind that the texture and flavor might be slightly different.
3. Can I add meat to these egg bites?
Absolutely! You can add cooked bacon, sausage, or ham to make these egg bites more hearty.
4. How do I prevent the egg bites from sticking to the muffin tin?
Be sure to grease the muffin tin well with cooking spray or olive oil before pouring in the egg mixture. Silicone muffin tins work well for easy removal too.
5. Can I make these egg bites without cheese?
Yes, you can skip the cheese for a dairy-free version. If you want extra flavor, you can add more herbs or seasonings to make up for the lack of cheese.
6. How do I know when the egg bites are done?
The egg bites are done when they are puffed up, golden around the edges, and a toothpick inserted into the center comes out clean.
7. Can I use frozen vegetables in these egg bites?
Yes, frozen vegetables can work, but make sure to thaw and drain any excess moisture before adding them to the egg mixture to avoid soggy egg bites.
8. Can I make these egg bites in a regular baking dish instead of a muffin tin?
Yes, you can pour the mixture into a greased baking dish (about 8×8 inches) and bake for 25-30 minutes, or until the center is set.
9. Can I add potatoes to the egg bites?
Yes, you can add cooked potatoes or hashbrowns to make them more filling. Just be sure to precook the potatoes before adding them to the egg mixture.
10. How can I make these egg bites fluffier?
To make fluffier egg bites, try whisking the eggs well to incorporate air before adding the other ingredients, or add a teaspoon of baking powder to the egg mixture.
Conclusion
Vegetarian Egg Bites are the perfect breakfast or snack, packed with protein, veggies, and plenty of flavor. Whether you’re looking for a quick meal on the go or preparing for the week ahead, these bite-sized egg muffins are both healthy and delicious. Customizable with your favorite vegetables, cheeses, and seasonings, they’re versatile enough to suit all tastes. With a light, fluffy texture and a savory filling, these egg bites will be a staple in your meal prep routine. Plus, they’re easy to make, store, and reheat, making them a convenient and nutritious option for any time of day.
PrintVegetarian Egg Bites
Vegetarian Egg Bites are a quick, healthy, and flavorful breakfast or snack. Packed with protein, vegetables, and seasoning, these mini egg muffins are customizable and perfect for busy mornings or meal prep. They’re low-carb, gluten-free, and can be made dairy-free if needed.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Total Time: 30 minutes
- Yield: 12 egg bites
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 large eggs
1/2 cup milk (dairy or non-dairy)
1/2 cup shredded cheese (cheddar, mozzarella, or a blend)
1/2 cup diced bell peppers (any color)
1/4 cup finely chopped onion
1/4 cup spinach, chopped (or any leafy green)
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika (optional, for extra flavor)
1 tablespoon olive oil (or cooking spray)
Instructions
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with cooking spray or a little olive oil to prevent sticking.
- In a medium-sized bowl, whisk together the eggs, milk, garlic powder, salt, pepper, and paprika until well combined.
- Add the shredded cheese, diced bell peppers, chopped onion, and spinach to the egg mixture. Stir until everything is evenly distributed.
- Pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until the egg bites are puffed and a toothpick inserted into the center comes out clean.
- Let the egg bites cool for a few minutes before removing them from the muffin tin. Serve immediately or store for later.
Notes
- These egg bites can be made ahead of time and stored in the fridge for up to 4 days or frozen for longer storage.
- To make them fluffier, whisk the eggs well to incorporate air, or add a teaspoon of baking powder.
- If using frozen vegetables, make sure to thaw and drain any excess moisture before adding them to the mixture.
- For a vegan version, use a plant-based egg substitute and dairy-free cheese.
- You can easily customize these egg bites by adding your favorite vegetables or cheeses.
Nutrition
- Serving Size: 1 egg bite
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
