These easy egg bites made in a muffin tin are one of my favorite healthy breakfasts for busy mornings. They’re high-protein, freezer-friendly, and completely customizable with your favorite veggies, meats, and cheeses.

Whether you’re meal prepping for the week, feeding kids before school, or looking for a grab-and-go breakfast, these egg bites are simple, satisfying, and always a hit. Plus, they reheat beautifully and taste just as good the next day.

Baked breakfast egg muffins with vegetables and cheese on white plate.

Why You’ll Love These Egg Bites

  • Kid-friendly and great for busy mornings
  • Made with simple, wholesome ingredients
  • High in protein and naturally gluten-free
  • Perfect for meal prep and freezer-friendly
  • Customizable with your favorite fillings

🥚 Ingredients You Need

(For the elevated Greek yogurt version)

  • 8 large eggs
  • ½ cup plain Greek yogurt (2% or 5% works best)
  • ½ cup shredded cheese (cheddar, Monterey jack, Swiss, or a blend)
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ cup diced bell pepper
  • ¼ cup chopped spinach
  • 2 tbsp diced onion (optional)
  • Olive oil or nonstick spray for muffin tin

Optional Variations (include in post):

  • ¼ cup cooked bacon or turkey bacon
  • ¼ cup diced ham
  • ¼ cup cooked mushrooms
  • ¼ cup feta or goat cheese
  • ½ jalapeño, minced

🔧 Equipment You’ll Need

Baking sheet (for optional water bath)ites. I used baby greens, tomatoes, bacon, and cheddar cheese. This is one of my favorite combos!

Muffin tin

Blender (or whisk + bowl)

Nonstick spray

Rubber spatula

Mixing bowl

🍳 How to Make Creamy Greek Yogurt Egg Bites

These bake low and slow for that melt-in-your-mouth texture.

1. Preheat oven

Warm to 325°F — the lower temp prevents rubbery eggs.

2. Blend the base

In your blender, add:

  • Eggs
  • Greek yogurt
  • Shredded cheese
  • Salt + pepper

Blend until completely smooth (10–20 seconds).

3. Prep the muffin tin

Grease WELL — egg bites love to stick.

Spray the muffin cavities or rub with olive oil.

4. Add your mix-ins

Drop spinach, peppers, onions, bacon, etc., into each muffin cup.

Don’t overload — about 1 tablespoon of fillings is perfect.

5. Pour the egg mixture

Fill each cavity about ¾ full.

6. OPTIONAL: Water bath for Starbucks texture

Place muffin tin on a baking sheet and pour boiling water ONTO the baking sheet (not into the muffins).

This creates a mini sous-vide environment = ultra creamy texture.

7. Bake

Bake 18–22 minutes until the centers are just set.

They shouldn’t brown — light and custardy is the goal.

8. Cool and release

Let cool 5 minutes, then gently loosen edges with a butter knife.

🥗 Flavor Variations

Choose one or mix and match!

⭐ Spinach & Feta

  • Spinach
  • Feta
  • Dill (optional)

⭐ Bacon Cheddar

  • Crispy bacon
  • Cheddar
  • Green onion

⭐ Veggie Lovers

  • Bell pepper
  • Onion
  • Spinach
  • Mushroom

⭐ Ham & Swiss

  • Diced ham
  • Swiss
  • Black pepper

🧊 How to Store + Meal Prep

These reheat beautifully!

Fridge:

Store in airtight container 4–5 days.

Freezer:

Freeze up to 3 months. Wrap individually OR store in one container with parchment.

Reheat:

Microwave 20–30 seconds. Or oven 300°F for 5–6 minutes.

My Loyal Egg Bite OG’s

I did update this recipe, however I am aware that some of you LOVE the original recipe. Here it is, for you, but please also try the updated version friends, Creamy Greek Yogurt Egg Bites are so good!!!

Ingredients:

  • 1/2 cup baby greens, chopped ( baby spinachworks great)
  • 1 small tomato, diced and seeded
  • 4 strips bacon, cooked and crumbled
  • 1/4 cup shredded cheddar cheese
  • 7 large eggs
  • 1/4 cup milk ( ifusing almond use unsweetened)
  • salt and pepper to taste

Instructions

  • Preheat oven to 350 degrees F.
  • Spray muffin tin generously with nonstick spray.
  • In a medium bowl mix eggs, milk, salt, and pepper to taste.
  • To each muffin slot, add about 1 tbsp of greens, tomatoes, bacon, and a sprinkle
  • of cheese.
  • Pour over egg mixture to each slot leaving little room at the top.
  • Bake egg bites for 20 minutes. If the top is not fully cooked return to the ovencooking in 3-minute increments. Enjoy!

FAQ 


Do these taste like Starbucks egg bites?
Yes — especially if you blend the mixture and bake with the optional water bath.


Can I use cottage cheese instead of Greek yogurt?
Absolutely — but Greek yogurt keeps them cleaner and lighter.


Can I make these dairy-free?
Yes! Substitute yogurt with dairy-free yogurt and use dairy-free cheese.


Do I have to blend the mixture?
It’s optional — but blending gives the creamiest texture.

If you love easy breakfast ideas, you might also enjoy these:

More Breakfast Recipes:

Baked breakfast egg muffins with vegetables and cheese on white plate.

Get the Recipe:
Creamy Greek Yogurt Egg Bites (Muffin Tin Recipe)

Prep: 5 minutes
Cook: 20 minutes
resting time: 5 minutes
Total: 30 minutes
Yield: 12 egg bites
These Creamy Greek Yogurt Egg Bites are a high-protein, silky, Starbucks-inspired breakfast baked in a muffin tin! Clean ingredients, customizable flavors, freezer-friendly, and perfect for meal prep and busy mornings.
5 stars (1 rating)
Print Leave a Review Pin Recipe

Ingredients
 

  • 8 large eggs
  • ½ cup plain Greek yogurt, 2% or 5% gives the best texture
  • ½ cup shredded cheese, cheddar, Monterey jack, Swiss, or a blend
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ cup diced bell pepper
  • ¼ cup chopped spinach
  • 2 tbsp diced onion, optional
  • Olive oil or nonstick spray for greasing

Equipment

Instructions
 

  • Preheat oven to 325°F.
  • Blend eggs, Greek yogurt, cheese, salt, and pepper until smooth.
  • Grease muffin tin well.
  • Add mix-ins to each muffin cavity.
  • Pour egg mixture into each, filling ¾ full.
  • OPTIONAL: Place muffin tin on baking sheet and add hot water to sheet.
  • Bake 18–22 minutes until just set.
  • Cool 5 minutes, loosen edges, and remove.

Notes

Tips for the Best Creamy Egg Bites:
• Blend the mixture for 10–20 seconds for the smoothest, Starbucks-style texture.
• Use 2% or 5% Greek yogurt for extra creaminess.
• Don’t overbake — remove them when the centers are just set.
• If you want them extra silky, bake with the optional water bath.
Flavor Variations:
• Spinach & Feta – spinach, feta, black pepper
• Bacon Cheddar – cooked bacon + cheddar
• Ham & Swiss – diced ham + Swiss
• Veggie Lovers – bell pepper, onion, spinach, mushrooms
• Jalapeño Pepper Jack – jalapeño + pepper jack
Storage:
• Store in the fridge for 4–5 days.
• Freeze up to 3 months.
• Reheat in microwave for 20–30 seconds.
Serve With:
These egg bites pair perfectly with:
👉 Black Beans and Rice 
👉 Cilantro Lime Chicken
👉 White Chicken Chili
👉 Fall Harvest Bowls
Helpful Tools:
• Nonstick spray
• Muffin tin
• Silicone spatula
• High-speed blender
• Meal prep containers
Author: Kaylen Carrera
Course: Breakfast, meal prep
Cuisine: American, healthy
Serving: 9egg bitesTips for the Best Creamy Egg Bites: • Blend the mixture for 10–20 seconds for the smoothest, Starbucks-style texture. • Use 2% or 5% Greek yogurt for extra creaminess. • Don’t overbake — remove them when the centers are just set. • If you want them extra silky, bake with the optional water bath. Flavor Variations: • Spinach & Feta – spinach, feta, black pepper • Bacon Cheddar – cooked bacon + cheddar • Ham & Swiss – diced ham + Swiss • Veggie Lovers – bell pepper, onion, spinach, mushrooms • Jalapeño Pepper Jack – jalapeño + pepper jack Storage: • Store in the fridge for 4–5 days. • Freeze up to 3 months. • Reheat in microwave for 20–30 seconds., Calories: 63kcal, Carbohydrates: 1g, Protein: 6g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 113mg, Sodium: 123mg, Potassium: 69mg, Fiber: 0.1g, Sugar: 1g, Vitamin A: 346IU, Vitamin C: 4mg, Calcium: 51mg, Iron: 1mg
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