This veggie egg bites recipe is the perfect make-ahead breakfast for busy mornings. Packed with colorful vegetables, fluffy eggs, and a hint of cheese, these bites are not just delicious but also a healthy way to start your day.
I first started making these veggie egg bites when my mornings felt rushed, and I needed something quick yet satisfying. They’ve since become a family favorite!
We love how versatile they are, you can switch up the veggies or cheeses to suit your tastes, and they’re great for meal prep. Plus, they’re super kid-friendly, making breakfast stress-free.
What’s Inside This Recipe?
Why I Love This Recipe
- There’s so much to adore about this recipe! First, they’re incredibly easy to make. You simply whisk, mix, and bake no complicated steps here.
- I also love how customizable these egg bites are. Whether you’re looking to sneak in some extra veggies or use up leftovers in the fridge, the possibilities are endless.
- Another thing I appreciate is how portable they are. You can grab a couple on your way out the door or pack them in a lunchbox for the kids.
- They’re a great source of protein and nutrients, so you can feel good about serving them to your family.
Ingredients for Veggie Egg Bites
To make these veggie egg bites, you’ll need the following ingredients:
- 8 large eggs
- ¼ cup milk (dairy or non-dairy)
- ½ cup shredded cheddar cheese (or any cheese you like)
- ½ cup diced bell peppers (red, yellow, or green)
- ¼ cup chopped spinach
- ¼ cup diced onion
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Optional tools:
- A muffin tin and non-stick spray or silicone muffin liners.
How to Make Veggie Egg Bites
Making these veggie egg bites couldn’t be easier. Let me walk you through the steps!
Preheat your oven
Start by preheating your oven to 350°F (175°C). Lightly grease a muffin tin or line it with silicone liners to prevent sticking.
Whisk the eggs
In a large bowl, whisk together the eggs and milk until fully combined. This will ensure your egg bites are light and fluffy.
Prepare the veggies
Dice your bell peppers, chop the spinach, and finely dice the onion. You can also add any other veggies you love or have on hand—zucchini, mushrooms, or even shredded carrots work well.
Mix everything together
Add the diced veggies, shredded cheese, garlic powder, salt, and black pepper to the egg mixture. Stir until all the ingredients are evenly distributed.
Fill the muffin tin
Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full. This gives the egg bites room to puff up as they bake.
Bake
Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the egg bites are set and lightly golden on top. You can test them by inserting a toothpick in the center—it should come out clean.
Cool and serve
Once baked, let the egg bites cool in the pan for a few minutes before removing them. Serve warm or store for later.
How to Serve Your Veggie Egg Bites
- These veggie egg bites are incredibly versatile! Serve them warm for a hearty breakfast alongside a slice of whole-grain toast or some fresh fruit.
- If you’re hosting brunch, they’re perfect as part of a spread with bagels, yogurt, and coffee.
- For busy mornings, pair them with a cup of coffee or tea and enjoy them on the go.
- They’re also great as a light snack during the day, especially when paired with a side salad or some fresh veggies.
Storing and Enjoying Leftovers
- One of the best things about these veggie egg bites is how well they store. Let them cool completely before transferring to an airtight container.
- Store them in the refrigerator for up to 4 days.
- To reheat, simply pop them in the microwave for 20–30 seconds until warmed through.
- If you’d like to freeze them, wrap each egg bite individually in plastic wrap, then place them in a freezer bag.
- They’ll keep well for up to 2 months. Reheat from frozen in the microwave for about 1 minute.
Top Tips for Customizing Your Veggie Egg Bites
- Swap the cheese: Try mozzarella, feta, or pepper jack for different flavor profiles.
- Add protein: Include diced chicken, cooked beef bacon, or crumbled sausage for a meatier option.
- Go dairy-free: Use your favorite dairy-free milk and skip the cheese for a lighter version.
- Spice it up: Add a pinch of chili flakes or a dash of hot sauce to the egg mixture for a spicy twist.
- Make it keto-friendly: Stick to low-carb veggies like spinach, mushrooms, or zucchini.
Your Questions About Veggie Egg Bites Answered
Can I make these egg bites without cheese?
Yes! While cheese adds a creamy richness, you can skip it or use a dairy-free alternative if you prefer.
What other vegetables can I use?
Feel free to experiment with your favorites! Zucchini, broccoli, mushrooms, or cherry tomatoes are all great options.
Can I make these ahead of time?
Absolutely! These egg bites are perfect for meal prep. Make a batch on Sunday and enjoy them throughout the week.
How do I prevent the egg bites from sticking?
Using silicone muffin liners or generously greasing your muffin tin will help prevent sticking.
Are these egg bites gluten-free?
Yes! This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
A Delicious Start to Your Day
These veggie egg bites are a game-changer for busy mornings. They’re simple, healthy, and endlessly customizable, making them a go-to breakfast in my home. I hope you’ll give them a try and love them as much as my family does!
If you make this recipe, let me know how it turns out in the comments below. Don’t forget to share your favorite variations or tips you might inspire someone else! And if you’re looking for more breakfast ideas, check out some of my other recipes for easy, make-ahead meals.
Happy cooking!
Veggie Egg Bites Recipe
Ingredients
- 8 large eggs
- ¼ cup milk dairy or non-dairy
- ½ cup shredded cheddar cheese or any cheese you like
- ½ cup diced bell peppers red, yellow, or green
- ¼ cup chopped spinach
- ¼ cup diced onion
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
Preheat your oven
- Start by preheating your oven to 350°F (175°C). Lightly grease a muffin tin or line it with silicone liners to prevent sticking.
Whisk the eggs
- In a large bowl, whisk together the eggs and milk until fully combined. This will ensure your egg bites are light and fluffy.
Prepare the veggies
- Dice your bell peppers, chop the spinach, and finely dice the onion. You can also add any other veggies you love or have on hand—zucchini, mushrooms, or even shredded carrots work well.
Mix everything together
- Add the diced veggies, shredded cheese, garlic powder, salt, and black pepper to the egg mixture. Stir until all the ingredients are evenly distributed.
Fill the muffin tin
- Pour the egg mixture into the prepared muffin tin, filling each cup about 3/4 full. This gives the egg bites room to puff up as they bake.
Bake
- Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until the egg bites are set and lightly golden on top. You can test them by inserting a toothpick in the center—it should come out clean.
Cool and serve
- Once baked, let the egg bites cool in the pan for a few minutes before removing them. Serve warm or store for later.
