How long do egg bites last?

Store leftover egg bites in an airtight container in the refrigerator for up to 4 days. Be sure to refrigerate them after 2 hours. You can freeze egg bites for up to 3 months, but the texture of cooked egg dishes change once frozen.

Can I use cupcake liners for mini egg bites?

Yes! Using mini cupcake liners for mini egg bites will help ensure they do not stick in the pan. However, it's important to remove the paper liner once cooked and cooled slightly or the egg bites may actually stick to the liner.

Can I use a regular muffin pan for mini egg bites?

If you do not have a mini muffin pan, you can follow this recipe as is but adjust the cook time to about 20-25 minutes. They are done cooking when they are no longer jiggly and have puffed up over the edges.

Why are my egg bites rubbery?

Any egg dish will get rubbery if the eggs are overcooked. For this reason, it's important to keep an eye on the egg bites as they cook and remove them from the oven just as they are set and no longer jiggle.

Mini Egg Bites with Broccoli and Cheddar

Name: Mini Egg Bites with Broccoli and Cheddar
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 medium head broccoli (8 ounces), cut into florets (about 4 cups) *see note; 6 large eggs; 1/4 cup whole milk; 1/2 tsp. table salt; 1/4 tsp. black pepper; 1 cup (2 1/2 oz.) shredded cheddar cheese; cooking spray

Description

This grab-and-go recipe for Mini Egg Bites with Broccoli and Cheddar is perfect if you find yourself constantly short on time for breakfast. They are a simple vegetable-packed breakfast that is perfect for meal prep.

Ingredients

Units Scale

1 medium head broccoli (8 ounces), cut into florets (about 4 cups) *see note
6 large eggs
1/4 cup whole milk
1/2 tsp. table salt
1/4 tsp. black pepper
1 cup (2 1/2 oz.) shredded cheddar cheese
cooking spray

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350F and generously spray a mini muffin pan with cooking spray. Add mini cupcake liners if not using a silicone mini muffin pan to prevent the egg bites from sticking.
Add broccoli to a small sauce pan and add enough water to cup up 1-inch on the sides. Simmer over medium heat until just barely tender, about 4 minutes. Or, place broccoli and 1/4 cup of water in a microwave safe bowl and cover with plastic wrap or a plate and microwave on high until just tender, about 2 minutes.
Drain and dry the broccoli well with paper towels then chop.
Whisk together the eggs, milk, salt and pepper in a large measuring cup. Divide the chopped broccoli and cheese among the mini muffin cups and pour on the egg mixture. The egg mixture should come up to the top of the muffin cup (see note). If the muffin pan is flimsy (if it’s silicone), I recommend baking on a baking sheet. Transfer muffin pan to the oven and bake until puffy and set (the egg bites are done when they no longer jiggle and puff up over the edges), 12-14 minutes.
Remove from the oven and cool for 5 minutes. Use a mini offset spatula to remove the egg bites and cool slightly before enjoying. Store leftovers in an airtight container for up to 4 days in the refrigerator.

Notes

You can also use frozen broccoli. Just be sure to cook until just barely tender and dry well with paper towels.
Excess moisture from the broccoli could make the egg bites wet.
Egg bites will turn rubbery if overcooked.
Try adding garlic powder, Italian season, chili powder or your favorite seasoning.
You can swap out the whole milk for reduced fat milk, plant-based milk, ricotta cheese, sour cream or even cottage cheese. Use the same volume.
Feel free to swap in your favorite cheese.
Leftover egg bites may be frozen for up to 3 months but note the texture will not be as good once frozen.
To reheat mini egg bites, microwave, covered, on high for about 30 seconds. Or enjoy them cold right out of the refrigerator.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American