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Veggie Egg Bites | Kara Lydon


An easy make-ahead breakfast that’s perfect for grab-n-go in the morning, these veggie egg bites are packed with chopped vegetables, herbs and cheddar cheese!3 egg bites on speckled plate.  wire rack.  slab of butter.  egg bite on wire rack.

This post is sponsored by Truly Grass Fed. Thanks for supporting the brands and organizations that make this blog possible. As always, opinions are my own!

Mornings can sometimes feel hectic but breakfast doesn’t have to be!

I love make-ahead breakfast solutions like these veggie egg bites with Truly Grass Fed Cheddar that are easy to make, can be stored in the fridge for a few days or in the freezer for a few months, and can be reheated quickly in the morning .

Plus, these egg bites (or egg cups or egg muffins – whichever term you fancy!) Are easy to grab-n-go if you need a breakfast you can take with you for the morning commute or for when you arrive at the office.

I love how tasty these egg bites are too – the mushrooms and aged grass-fed cheddar provide a savory umami flavor and the fresh chives give it a bright mild oniony flavor. The egg mixture is rich and velvety.

You can easily customize this recipe too depending on what you have on hand. This recipe is a great vehicle for leftover veggies or proteins from the night before that you’re looking to use up.

Packed with protein, fat and fiber, these egg bites are perfect for a balanced breakfast or morning snack. I love pairing these with fresh fruit and a slice of toast in the morning for a little extra staying power.

Ingredients You’ll Need

ingredients.  labeled.  on marble counter.

Notes on Ingredients

Mushrooms: I like cremini (aka baby bellas or brown mushrooms) best because they have a deeper, earthier flavor than white mushrooms but white mushrooms are great too if you want a more mild mushroom flavor.

Bell pepper: Use any color you’d like! I like the red because it gives the bites a nice pop of color.

Onion: I use yellow onion because it sautés well with veggies and has a mild flavor.

Baby spinach: You could substitute baby spinach with any dark, leafy green you have on hand (kale, Swiss chard, spinach, etc.).

Milk: I used whole cow’s milk but you can use whichever milk or non-dairy milk alternative you’ve got in your fridge; just make sure it’s unsweetened if using non-dairy.

Dijon mustard: This adds a nice flavor punch to the egg mixture but it’s not necessary if you don’t have any on hand.

Chives: I use fresh chives which provide a mild oniony flavor that pairs nicely with cheddar cheese but you could use another herb of your choice here – parsley or basil would also work well!

Cheddar Cheese: I used Truly Grass Fed Natural Sharp Cheddar Cheese, which is aged for 12 months and is bold and creamy. They also make a Natural Aged Cheddar Cheese, which is aged for 6 months and is sweet and creamy. Either would work well in this recipe! If you like a more mild cheddar flavor, go with the Natural Aged!

Butter: I used Truly Grass Fed Natural Creamy Unsalted Butter. Thanks to their cows’ grass-fed diets, their butters have a golden color and velvety texture that reveals a unique richness and creaminess!

Equipment You’ll Need

Muffin Tin (nonstick ceramic or silicone works well to avoid sticking)

Mixing Bowl

Nonstick sauté Pan

Wire cooling rack

How to Make Veggie Egg Bites

greased muffin tray.  sauteed veggies.  add spinach.  whisk eggs.  add veggies, cheese, eggs to muffin tray.  bake.  cool on wire rack.

Step 1:

Preheat oven to 325 degrees F and grease muffin tin with butter.

Step 2:

Melt butter over medium heat and sauté onion, mushrooms, and bell peppers until tender.

Step 3:

Add baby spinach and cook until wilted.

Step 4:

Add eggs, milk, Dijon mustard, salt and pepper to a medium mixing bowl and whisk until combined.

Step 5:

Evenly divide cooked vegetables among the 12 muffin tin wells.

Step 6:

Evenly sprinkle grated cheddar cheese and chives among the wells.

Step 7:

Pour egg mixture into each well.

Step 8:

Bake at 325 degrees F until eggs are set, about 20-25 minutes.

Step 9:

Let cool in pan for a few minutes before using a knife to loosen egg from pan to transfer to a wire rack to finish cooling or serve immediately.

Expert Tips

  • Grease the muffin tin wells generously with butter so the egg bites don’t stick to the pan. Depending on the material of the pan, even if it’s well-greased, you may have a thin layer of remnant stuck to the bottom of the pan. If you want a super clean transfer with no egg stuck to the bottom of the pan, use a silicone or nonstick ceramic muffin tin.
  • If the middle of your egg bites are significantly deflating in the center upon cooling, it means your oven was either too hot and / or your bites cooled too quickly. If this is happening, try lowering the oven temperature and cook longer or let cool bites in the pan for longer before transferring them to a wire rack to finish cooling. When I tested this recipe, switching the oven temperature from 350 degrees to 325 degrees helped to reduce deflating. Your egg bites will be slightly puffed up when you first take them out of the oven and they will deflate slightly but significant deflating in the center of the bites can be avoided by troubleshooting with the suggestions above.
  • Fill your muffin tin wells no more than ¾ of the full way because they will puff up and expand upon cooking.
  • You can use raw vegetables and skip sautéing if you’re in a time crunch but you’ll need to decrease the amount of vegetables you’re using as the veggies shrink upon cooking. You’ll also want to chop the baby spinach if using raw.

4 egg bites.  stacked on speckled plate.  wire rack with egg bites.  truly grass fed cheese cheese and butter.

Recipe FAQs

What are the nutrition benefits of grass-fed cheese and butter?

Grass fed cows produce dairy with significantly more beta-carotene (an antioxidant and source of vitamin A), higher levels of beneficial omega-3 fatty acids, and an optimal ratio of omega-3 to omega-6.

Why did you use Truly Grass Fed?

I enjoy using and working with brands that care about animal welfare and sustainability. Truly Grass Fed partners with a co-op of 3,000 family farms located across Ireland’s fertile land.

The brand is strongly rooted in the art of Irish farming – their cows live their best lives outside grazing on green Irish grass maintained using regenerative farming practices.

Their cheeses and butters are sourced from cows that are 95% grass-fed (average of one cow for every two acres) and are Non-GMO Project Verified, Animal Welfare Approved by A Greener World and free from growth hormones and antibiotics.

Truly Grass Fed is a member of 1% for the Planet and donates one percent of its annual revenue to support the work of Slow Food USA.

What do you eat with egg bites?

Egg bites are delicious paired with fresh fruit, avocado slices, breakfast potatoes, oatmeal, and / or toast!

Why are my egg bites spongy?

The spongy texture comes from air being trapped in a mixture so try whisking until the ingredients are just combined. Keeping the oven temperature low can also help prevent a spongy texture.

Why did my egg bites sink or deflate in the center?

If the middle of your egg bites are significantly deflating in the center upon cooling, it means your oven was either too hot and / or your bites cooled too quickly. If this is happening, try lowering the oven temperature and cook longer or let cool bites in the pan for longer before transferring them to a wire rack to finish cooling. Your egg bites will be slightly puffed up when you first take them out of the oven and they will deflate slightly but significant deflating in the center of the bites can be avoided by troubleshooting with the suggestions above.

Storage and Preparation

Egg bites can be stored in the refrigerator in an airtight container for up to 3-4 days. Let the eggs cool completely before storing.

Egg bites can be stored in the freezer for up to 2-3 months. To store, let cool completely then transfer to an airtight container or let freeze on a cookie sheet first then transfer to a freezer bag.

egg bites on speckled plate.  egg bites on wire rack.  truly grass fed cheese and butter.  whole eggs.  hunk of butter.

Recipes That Pair Well

French Toast in a Mug

Carrot Cake Overnight Oats

Apple Baked Oatmeal

Whole Wheat Butternut Squash Banana Bread

For more egg breakfast inspiration, check out my other recipes below!

Air Fryer Eggs

Asparagus Leek Quiche

Butternut Squash Hash with Eggs

Make Ahead Freezer Veggie Breakfast Sandwiches

3 egg bites.  stackled on speckled plate.  extra egg bites.  blurred in background.

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

Print

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Description

An easy make-ahead breakfast that’s perfect for grab-n-go in the morning, these veggie egg bites are packed with chopped vegetables, herbs and cheddar cheese!


  • 1 tablespoon Truly Grass Fed Unsalted Butter (plus extra for greasing pan)
  • 1/2 cup diced onion (from 1/2 small onion)
  • 1 cup roughly chopped cremini mushrooms (from about 8 mushrooms)
  • 1 cup diced red bell pepper (from 1 bell pepper)
  • 1/2 cup (packed) baby spinach
  • 9 eggs
  • 1/3 cup milk
  • 2 teaspoons dijon mustard
  • Salt and pepper
  • 1 tablespoon chopped chives
  • 1 cup grated Truly Grass Fed Natural Aged Cheddar Cheese

  1. Preheat oven to 325 degrees F and grease 12-well muffin tin with butter.
  2. In a large nonstick sauté pan, melt butter over medium heat. Add onion, mushrooms and bell pepper and sauté, stirring occasionally, until mushrooms and peppers are tender and onion is translucent, about 5 minutes. Add baby spinach and stir until wilted, about 2 minutes. Remove from heat.
  3. While the vegetables are cooking, add eggs, milk, dijon mustard, salt, and pepper to a medium mixing bowl and whisk until combined.
  4. Evenly divide vegetables across muffin tin wells (about 1 heaping tablespoon per well). Sprinkle chives and grated cheddar evenly across wells.
  5. Pour egg mixture into each well, filling each 3/4 way full (about 1/4 cup egg mixture per well).
  6. Bake at 325 degrees F on a middle rack until eggs are set, about 22-25 minutes.
  7. Let cool in pan for a few minutes before taking a knife and separating the egg bite from the pan and transferring to a wire rack to finish cooling or serve immediately.

Notes

  1. Grease the muffin tin wells generously with butter or use a silicone muffin pan so the egg bites don’t stick to the pan.
  2. If the center of the egg bites are deflating, try lowering the oven temperature and cook longer or let the bites cool in the pan for longer before transferring them to a wire rack to finish cooling.
  3. Egg bites can be stored in the refrigerator in an airtight container for up to 3-4 days. Let the eggs cool completely before storing.
  4. Egg bites can be stored in the freezer for up to 2-3 months. To store, let cool completely then transfer to an airtight container or let freeze on a cookie sheet first then transfer to a freezer bag.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Make Ahead
  • Cuisine: American

Keywords: veggie egg bites, vegetarian egg bites, veggie egg cups, vegetarian egg cups, veggie egg muffins, vegetarian egg muffins





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