Can I use only egg whites in this recipe?

Yes, you can substitute 12 egg whites for the 10 whole eggs if you want a lower cholesterol, lower-fat option. The texture will still be light and fluffy, though slightly less rich.

What’s the best way to prevent the egg bites from sticking to the pan?

Use a generous amount of non-stick cooking spray or switch to silicone muffin molds. Let the bites cool for a few minutes before removing to help them release easily.

How long can I store these egg bites?

They last up to 4 days in the refrigerator and can be frozen for up to 2 months. To reheat, microwave for 10–15 seconds. Thaw before reheating for best texture.

Can I make them dairy-free?

Yes, substitute regular milk or cream with dairy-free alternatives like soy or almond milk. Also, choose a plant-based cheese or skip the cheese entirely.

Fluffy Oven-Baked Egg Bites

Name: Fluffy Oven-Baked Egg Bites
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 10 large eggs; ½ cup milk or cream; 1 cup shredded cheddar cheese; ½ cup chopped vegetables of your choice (bell peppers, onions, tomatoes); ½ cup cooked and crumbled bacon or sausage (optional); ½ cup chopped cooked turkey (optional); Salt and pepper to taste; Non-stick cooking spray

Description

Fluffy Oven-Baked Egg Bites are a delicious, protein-rich, and beginner-friendly breakfast option. They’re customizable, freezer-friendly, and perfect for busy mornings.

Ingredients

Scale

10 large eggs
½ cup milk or cream
1 cup shredded cheddar cheese
½ cup chopped vegetables of your choice (bell peppers, onions, tomatoes)
½ cup cooked and crumbled bacon or sausage (optional)
½ cup chopped cooked turkey (optional)
Salt and pepper to taste
Non-stick cooking spray

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Set your oven to 350°F (175°C) and prepare a muffin tin by generously spraying it with non-stick cooking spray to prevent sticking.
Prep the Fillings: Chop all vegetables and cook any proteins you’re using. If using firm vegetables like onions or bell peppers, sauté them for 2–3 minutes until softened.
Mix the Egg Base: In a mixing bowl, whisk the eggs with milk or cream, salt, and pepper until well combined and slightly frothy. This creates a light texture when baked.
Assemble the Bites: Evenly distribute your chopped vegetables, meat, and shredded cheese into the muffin tin cups. Fill each about halfway to leave room for the egg mixture.
Add the Egg Mixture: Carefully pour the egg mixture into each muffin cup, filling each one about ¾ of the way. Use a fork to gently stir each cup so the ingredients are evenly dispersed.
Bake to Perfection: Place the muffin tin in the oven and bake for 12–18 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the egg bites to cool for 5 minutes before gently removing them from the pan. Serve warm or store for later use.

Notes

Silicone muffin molds are highly recommended for easy release. To reduce prep time, chop and cook your add-ins in advance. For a flavor boost, add herbs like chives, parsley, or thyme. These egg bites are great for brunch spreads or make-ahead meal prep.

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

Nutrition

Serving Size: 1 egg bite
Calories: 160
Sugar: 1g
Sodium: 262mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 11g
Cholesterol: 181mg