Easy Egg Bites (Muffin Tin Recipe) – Creamy, Fluffy & High-Protein Breakfast
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.
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:
- 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). 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 an airtight container for 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.
Love the original version? Swap the Greek yogurt for ¼ cup milk and bake at 350°F for 20 minutes.
FAQ
Do these taste like Starbucks egg bites?
Yes — especially if you blend the mixture and bake with the optional water bath.
Absolutely — but Greek yogurt keeps them cleaner and lighter.
Yes! Substitute yogurt with dairy-free yogurt and use dairy-free cheese.
It’s optional — but blending gives the creamiest texture.
12 regular-size egg bites or about 24 minis.
About 12–15 minutes at 325°F, until the centers are just set.
Yes. Use about 1¾ cups of liquid egg whites in place of the 8 eggs. They’ll be a little less creamy.
Silicone works best. Paper liners tend to stick, so spray them well.
About 90 calories and 7 grams of protein each, depending on your mix-ins.
If you love easy breakfast ideas, you might also enjoy these:
- Easy Mini Pizza Bites (great for kids)
- Holiday Cranberry Meatballs for make-ahead meals
- Spinach Artichoke Puff Pastry for brunch gatherings
More Breakfast Recipes:
- Easy Broccoli Cheddar Quiche
- Chia Pudding and Oats Breakfast Bowl
- Easy French Toast
- Maple Pear Baked Oatmeal
- CrockPot Breakfast Casserole
Get the Recipe:
Creamy Greek Yogurt Egg Bites (Muffin Tin 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
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.
instead of muffin tins,I pour all the mixture into a greased baking dish and bake at the same temp. _ after baking cut into squares _ can be frozen
I like this idea as well!!
How long will they stay good just in the fridge?
1 week! ✨
Unless you freeze them, they’ll last longer.
Great idea! Thanks!
I love this idea , I add a sprinkle of pancake mix to it and it gives it more form and a hint of sweetness
An this be made in mini muffin tin?
Yes, it just will make more bite size pieces!
Should the time in oven be less if in mini tin?
I would go five minutes less!
Can I use heavy whipping cream instead of milk?
Yes absolutely!!
These were wonderful. Thanks so much!
Absolutely! Glad you liked them!
Can these be made in a microwave?
Yes! 90 seconds should be good!
Could I use diced canned tomatoes or do I need to use fresh ingredients?
Yes just drain out all the juice!
How long are they good if they are frozen?
3 months in a sealed freezer bag!
How many will this make, full size and also mini?
How many calories is one?
These look delicious. Do you happen to have the nutritional information?
Do you have nutritional information for these?
I accidentally forgot the milk. Do you think they will still be ok?
No not at all, should be just fine!!
I used water instead of milk has anyone tried water. I have too many dairy intolerant people in my family.
My household is also dairy-free, I haven’t made this recipe with water but I do use unsweetened Almond milk.
I’ve used almond milk and they were really good
Anyone know the protein count on these little guys?
Using a silicone muffin pan made them super easy to unmold – you can just pop them right out onto a plate with very little cooking spray.
Yes silicone muffin pans are total game chargers when it comes to clean up!! Love them!!
do you have to spray the silicone muffin pans?
I didn’t and they came out completely clean.
Would very much appreciate knowing the nutritional data.
No problem!! I just left a note on my desk will get it up tomorrow 🥰
Hey there…Does this calculation from VeryWellFit.com help?…
https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Nutrition Facts
Servings: 12
Amount per serving (1 Egg Bite)
Calories 90
% Daily Value*
Total Fat 6.4g 8%
Saturated Fat 2.3g 12%
Cholesterol 118mg 39%
Sodium 207mg 9%
Total Carbohydrate 1g 0%
Dietary Fiber 0.1g 0%
Total Sugars 0.7g
Protein 6.9g
Vitamin D 11mcg 53%
Calcium 42mg 3%
Iron 1mg 4%
Potassium 98mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by VeryWell
Hey!! I ran it thru nutri fox and mine was slightly different it’s on the bottom of recipe card!!
were you ever able to get the nutritional data?
Hey Heather!! Sorry pregnancy brain about to have a baby in less than month!! Nutritional data is up! Made it for 1 muffin each.
Hope the birth went well! I had my 2nd on the 24th
Congratulations!!! I’m having my 4th any day now!!!! Hopefully tonight’😂😆
Could I use cupcake wrappers with the egg bite mixture instead of the cooking spray?
Yes!! I would spray the wrappers because it will stick if not! Silicone works best ✨
Hey Kay! Hope your childbirth went well!!!! ✨ Question for when you’re back: how do you freeze them? I don’t see it on the original post and thought I’d ask. I’ll comb through the comments again in case I missed it!!
Thanks so much Ashley!!!!!! E writhing went great!!!! Yes you can freeze!!
I tried using cupcake liners and they stuck horribly. If you do want to use liners I suggest parchment paper ones or like she said spray them very well with nonstick spray.
Thanks for the recipe! I fried some onion with mushrooms and mixed it in too — turned out really good!
Your welcome!! I must try that!! Sounds incredible!!!
Can this be made with egg whites instead of the whole egg? Any changes?
Yes! I do this all the time! Egg whites tend to stick! So I would use cooking spray and silicone molds if you have any. Also egg amount double for egg whites.
How many calories per serving? How many bites per serving?
Does the recipe come out the same if I use vegan egg substitute?
I work a lot and always get Egg bites from Starbucks. This recipe is going to save me a ton of money! I always use cottage cheese instead of milk, makes then fluffier and the puff up like little soufflés! This is a wonderful base recipe to go off and add flavors you love, I’ll probably use honey goat cheese next time!
Excited to make these today. Would you be able to provide approximate calories per bite? Thanks!
Do you think small chunks of avacado would also work?
Yes! Sounds delicious too!
Does anyone know how many points these are for weight watcher?
Which WW plan ?
This recipe was just what I was looking for! I’ve been totally addicted to some Egg Bites I found at Target, and wanted to recreate them myself. This recipe was the perfect starting point. Just added some cottage cheese, Monterey Jack, minced garlic and some onion salt, and put everything (except my “toppings” like spinach and red peppers) in the blender for a couple of minutes. Perfection! Thank you!
Sounds amazing Heather!!!!! Ty!✨✨
If I use white mushrooms do I need to pre cook first or can they go in raw.
If chopped very fine they should be fine thrown in raw.
Yum how much cottage cheese did you use and did the wetness change your cooking time?
I have no idea what “baby greens” is.
Baby spinach, baby kale ect.. there smaller and softer than a regular spinach or kale.
Just made them with what I had on hand: mushrooms, spinach, sausage, goat cheese
So good and they didn’t stick! Sticking was a problem the last time I made these. Thx
Love the recipe but needed 8 extra large eggs, 1/3 cup milk. Also added peppers and hot sauce ;).
Eggs can be tricky cause there all different sizes!! I will definitely note that!!! yes hot sauce always a necessity!!!😍😍😍😍
Do I remove from muffin pan immediately or let them cool first.
Let cool!
You make this so easy even an old, senile, crippled Vietnam vet can make them!
Thank you!
PS: Baby status?
My kids love these with root beer instead of milk!!
say what???
Lol
How long would you recommend for reheating in the oven?
Hey Chelsea,
I would put them in the oven at 350 for about 10 minutes!
Anyone have an estimate of how much salt you started with or currently use with this general recipe? ½ tsp, ¾ tsp, ⅛ tsp? A few 3-4 dashes or grinds?
I made these Egg Bites and They are delicious. I followed your recipe as base/ guide, but I added some veggies, took out some veggies- either way they taste good. The top of mine look kinda reddish, I think the paprika I added may have given them this look. Thank you for sharing your easy, very tasty recipe.
I always use 1 tsp But I know some people like it more salty or no salt at all so that’s why I always put to taste
How long to reheat them in the microwave?
I mistakenly used double the amount of milk (1/2 cup) and my egg bites were PERFECT! I also used one more egg and ANOTHER splash of milk! Still they are perfect and absolutely delicious. I used spinach, onion, cheddar cheese and crumbled breakfast sausage (cooked) and I will make them again and again.
Do you have a cooking time for jumbo muffin tins?
Hey Vicky!
I would add 10 minutes to cooking time! Check centers to see if cooked and check every 3 mins after!
I’m so excited to try this!! I’m glad there are many muffin slots bc I want to try all different kinds! Thank you Kay!
I just made a batch of these. I used sharp cheddar cheese, a diced roma tomato, a diced poblano pepper, and cilantro. I quickly sauteed the poblano pepper before using it in the egg bites. I used the amount of ingredients recommended or even a bit more. When I’ve made similar recipes, I always end up needing more egg mixture, so I started with 8 eggs and 3 oz milk. After filling each cup nearly to the top, I had only filled 8 cups and had about 1T of egg mixture left. I mixed up 3 more eggs and a big splash of milk and still only filled 10 cups. Now that I’ve baked them, I would say to fill the cups about 3/4 full but I would still have needed 11-12 eggs and 1/2 cup milk to fill 12 cups. I used “large” eggs and they were definitely large to extra large in size. I used a 12-muffin tin. I added 1/2 t salt to the first egg mixture and a pinch to the additional 3 eggs. I didn’t add pepper since the poblano had some heat. They’re pretty, they taste good and the texture is correct– I just needed more egg mixture for 12 muffins.
Can I use liquid eggs instead of making the mixture myself?
Yes
I may have missed it, but when do you recommend removing them from
Muffin tin? Cooled 2 min? 5 min? Completely???
I am going to attempt to make these for a company breakfast. I am NOT a cook at all, I rarely go into my kitchen! I have a few dietary restrictions I need to work with. I have a few GF people and 1 DF. I will make a few without cheese for the DF but what about the GF? Are these GF and if not how can I make them GF?
Thanks!!
I tried egg bites from Trader Joe’s and decided to make them myself but with vegetables instead of just bacon and cheese like the ones I had were. I made these with chopped: smoked Turkey, mushroom, red onion, cherry tomato, parsley, arugula, and sharp cheddar I almost forgot and sprinkled on top. Really good.
I did a version with caramelized onions sautéed with garlic, seasoned salt, parsley flakes, fresh roma tomatoes and aged cheddar and upon eating them I think I saw the face of God.
Oh my goossshhhh droolinggggg😀😀😀😀😀
Yummy yummy. I used sausage, tomatoes, spinach, green onions, mushrooms, and a little cheddar. They tuened out delicious and my boyfriend love them as well as he’s trying to reduce his carb intake.
I only had frozen veggies, lunchmeat, and a little BBQ sauce, so I threw everything in, and they are amazing!!! I would like to try this with fresh tomatoes and mushrooms next! 🙂 Thanks!
AMAZING 🤩
Kay, Thanks for the great recipe! I have 27 chickens and we have eggs coming out of our (@$&!!) coops. I mixed 12 eggs, 1/2 cup of organic plain Greek yogurt then followed the rest of your recipe. Made 12 large bites using parchment muffin liners “Lotus cups” (no stick). Cooking time went up to 29 min. Thank you!
Sorry should have clarified my last comment..
I used the 1/2 cup of Greek yogurt instead of the 1/4 milk.. everything else was similar. Thank you again!
Great quick easy recipe!
I use salami, ham or whatever cold cuts I have on hand as it’s easier and swap a half a pepper for the tomato… delicious
I made this recipe exactly as it’s stated, but found they needed to be cooked for a few extra minutes. They rose up beautifully in the oven but as soon as I took them out, they fell flat. Any ideas on what I did wrong?
Just made them according to recipe and added a bit of chopped onion. Excellent?
I just made these. They are delicious. Thanks
My friend uses the smaller flour tortilla instead of the cupcake paper. She warms up in microwave then puts in the cupcake pan. Soooo good
My egg bites were soggy when I reheated them after freezing. Any suggestions on how to avoid this in the future?
I made them and found the texture to be a little off. I expected more of a creamy quiche like filling and mine were a little tough, like an overcooked fried egg. Any suggestions? Shorter cooking time? I followed your recipe exactly although did have to add an extra egg and a dash of milk to fill all of the muffin cups.
Very easy to make and delicious!
What is the best way of freezing these?
To freeze egg bites:
1. Allow the egg bites to cool completely before freezing. This will prevent condensation and excess moisture from forming inside the container.
2. Transfer the egg bites to an airtight container or freezer bag. Make sure the container is specifically designed for freezer use and is capable of sealing tightly.
3. Label the container with the current date and contents to help you keep track of the storage time.
4. Place the container with the egg bites in the freezer, ensuring it is placed on a flat surface so that the egg bites don’t shift during freezing.
5. If you prefer, you can also individually wrap each egg bite with plastic wrap before placing them in the container. This will help prevent them from sticking together.
6. When you’re ready to enjoy the frozen egg bites, simply take out as many as you need and thaw them in the refrigerator overnight.
Note: Properly stored, egg bites can typically be frozen for up to 2 to 3 months without a noticeable loss in quality.
What would be the recommended cooking time (baking and reheating) if I were to use a mini muffin tin?
Yes it’ll be shorter! Check the mini muffin tin half way, but I would say 12-15 minutes.
These were so easy and tasted great! Definitely will make again and again.
Thank you so much for the recipe! I didn’t have much for breakfast and didn’t have a lot of ingredients. I ended up cooking up some cubed Obriens hashbrowns with peppers and onions, a sausage patty and also used cheese. I only had 3 eggs so I used a little less than half the milk. I topped with syrup when I served and they were so delicious!!
Amazing!!!!!❤️❤️❤️
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These look delicious! Can oat milk be used instead of regular or almond milk?
Yes, any unsweented milk will work. I would use the thickest milk alternative option.
I replaced the milk with 1/2 cup cottage cheese. It added protein and dairy. Yum too!
Loved this recipe ! Great to make, freeze, and pull then out as needed for on the go. I used baby bok choy for my greens, as I had some that I needed to use up. And I didn’t have any milk, so used half fat free cream and half regular cream. Turned out just fine! Thanks for the recipe ! Mary
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Tasted great, fluffy and moist! The recipe yielded 10 muffins (medium size). I used almond milk and for the vegetables: Diced tomatoes, baby spinach, green onions, mozzarella cheese and a sprinkle of chili flakes. The only problem was that they didn’t come out 100% clean from the muffin tin although I greased it very well with olive oil spray…Any recommendations other than using silicone molds?
I am diabetic and these are great for a quick low carb breakfast. I eat at home often but We are traveling by car this summer, could I just let them thaw out and eat cold or room (car) temperature? We won’t have access to a heating device for part of the trip.
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I make these for my family for grab and go breakfasts. They never disappoint even my somewhat picky son in law. We’re still expanding his pallet.
love this!!!!!! I am so glad you love them, tysm!
Mini or standard muffin pan ?
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These yogurt egg bites are the bomb ! So creamy esp with the water bath. I didn’t think I would like the yogurt but it’s perfect (greek whole milk) Baking a batch and freezing some to prep for upcoming surgery.
Delicious thanks!
Yum!! I added fresh spinach, green onions, feta cheese, and dill. Delish! I over filled the muffin pan (used 9 eggs and extra yogurt & shredded cheese) and it took about 30 min. SO GOOD!
Very tasty and super easy to make/cook!
hEY!!!! totally not but use grammerly for help!