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Last Updated on February 16, 2024 by Kiersten James

These muffin tin egg bites are easy to make, take only 30 minutes, and are a great way to increase protein for picky eaters.

If you’re looking to increase protein intake, want a soft food for a toddler who’s teething, or have a high number of eggs from your hens, this recipe for muffin tin egg bites will provide a solution for all of those needs. They are easy to make, take only 30 minutes to prepare, and don’t require any advanced culinary skills.

Be the Hostess With The Mostess

Muffin tin egg bites are perfectly portioned and can be customized to fit any taste buds. They are an excellent option for brunch, bridal showers, holidays, and gluten-free diets.

Perfect For Easy Meal Prep

These muffin tin egg bites have a soft texture with a bounce-back effect when pressed. In the step by step instructions below, you’ll learn how to whisk eggs to create air bubbles throughout the bites. The little pockets of air will hold your meat and cheese in place, allowing for a flavorful bite with every mouthful.

This recipe uses ham and cheddar cheese and add ins but feel free to get creative with whatever is available in your garden and refrigerator, including leftover meat from the night before. Your family will love them so much that you’ll be able to add them to your weekly meal rotation as one less thing to plan and worry about.

Muffin Tin Egg Bites Recipe

Equipment:

  • 12 Count Muffin Pan
  • 12 Paper Muffin Liners
  • Stand Mixer, Hand Mixer, or Whisk
  • Medium Sized Bowl
  • Ladle
  • Ingredients 

Ingredients:

  • 8 Large Eggs
  • 1/2 cup Finely Chopped Ham
  • 1/2 cup Finely Shredded Cheddar Cheese
  • 3/4 cup Milk
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Salt

How To Make Muffin Tin Egg Bites

To start, preheat your oven to 375 degrees. Then, line your muffin pan with liners.

In a mixing bowl, crack your eggs, and set the eggshells aside to make bonemeal for your garden soil.

Use a hand mixer on medium speed or hand whisk to beat the eggs for 4 minutes until they are completely blended.

Next, add your milk and beat again for 2 minutes. You should see a lot of bubbles forming. Add in the onion powder, black pepper, and salt, and beat again until everything is well combined.

Lastly, pour in the ham and cheese (or other preferred mix ins), and stir everything together on low speed.

Use a ladle to distribute the egg mixture evenly into the muffin liners, filling each muffin cup three-quarters full with the egg mixture. Keep in mind that the eggs will expand once baked.

Bake for 20-23 minutes.

How To Store and Reheat Muffin Tin Egg Bites

To store the muffin tin egg bites, put them in an airtight container or a ziplock bag, and keep refrigerated for up to four days.

To reheat, use either an oven or an air fryer’s bake setting. In the oven, preheat to 350°F and reheat the egg bites for 8minutes. In the air fryer, reheat for three minutes on the bake setting.

Eggs get kind of weird in the microwave. If this is your easiest option to reheat, turn the power down to medium and reheat in intervals of 45 seconds until warm.

Show Us Your Egg Bites!

If you make this recipe and love it, we would love it if you gave it 5 stars! Tag  @naturalhomeapothecary on Instagram so we can share your delicious food with others.

Muffin Tin Egg Bites

Muffin Tin Egg Bites

Yield: 12 Egg Bites
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These muffin tin egg bites are easy to make, take only 30 minutes, and are a great way to increase protein for picky eaters.

Ingredients

  • 8 Large Eggs
  • 1/2 cup Finely Chopped Ham
  • 1/2 cup Finely Shredded Cheddar Cheese
  • 3/4 cup Milk
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Salt

Instructions

  1. Preheat your oven to 375 degrees. Then, line your muffin pan with liners.
  2. In a mixing bowl, crack your eggs. Use a hand mixer on medium speed to beat the eggs for 4 minutes until they are completely blended.
  3. Next, add your milk and beat again for 2 minutes. You should see a lot of bubbles forming.
  4. Add your onion powder, black pepper, and salt, and beat again until everything is well combined.
  5. Lastly, pour in your ham and cheese (or preferred add ins), and stir everything together on low speed.
  6. Use a ladle to distribute the egg mixture evenly into the muffin liners, filling each muffin cup three-quarters full with the egg mixture. Keep in mind that the eggs will expand once baked.
  7. Bake for 20-23 minutes or until firm.

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