Muffin Tin Egg Bites – Oh My Veggies

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by Sil Pancho

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01.28.2022


Kickstart your morning with these Muffin Tin Egg Bites. These delicious and protein-packed egg bites will fuel your body and leave you feeling full. Whip up these zucchini and spinach egg bites ahead of time, and store them in the fridge for a grab-and-go breakfast. 

large plate of muffin tin egg bites next to small plate with one muffin
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You can toss these egg bites in the freezer for meal prepping. Mini egg muffins are so easy to make, delicious, and reheat really well. You can learn how to make egg bites in no time!

Serve these egg bites alongside a refreshing breakfast smoothie or a hearty bowl of oatmeal.

This Muffin Tin Egg Bites recipe is…

  • Gluten-free 
  • Quick and easy 
  • Vegetable-loaded 
  • Freezer-friendly 
  • Great for meal prepping 

How to Make Muffin Tin Egg Bites 

how to make muffin tin egg bites collage
  1. Preheat the oven and grease your muffin tin with cooking spray. 
  2. Start by prepping your zucchini and drain out all the liquid. 
  3. Whisk eggs in a bowl.
  4. Sdd in seasonings, tomatoes, spinach and zucchini. Stir to combine. 
  5. Pour egg mixture into muffin tins, and bake as directed. 
  6. Remove and serve warm. 

Full directions on how to make Muffin Tin Egg Bites are in the printable recipe card at the bottom of the post. 

Helpful Tips For Making Muffin Tin Egg Bites 

muffin tin full of muffin tin egg bites

Baking Powder 

The baking powder helps to give these egg bites a nice and fluffy consistency. If you want to leave the baking powder out, go right ahead. 

Firmer Egg Bites 

To give yourself firmer egg bites, swap the baking powder with ¼ cup flour. You can use a keto-friendly flour if you want to make your bites gluten-free! 

Grease Tins Well 

These egg bites will stick if you do not grease your muffin tin well enough, so make sure to give them a good spray. You can even buy avocado oil to spritz in the tin if you prefer. 

Variations to Muffin Tin Egg Bites 

large plate of muffin tin egg bites next to plate of spices

Mini Muffin Bites

Instead of a full size muffin tin, you can use a mini muffin tin if you want. Just cook your bites for less time, but still fill the tins ⅔rds full!

Vegetables Added 

I used tomatoes, spinach, and zucchini in my muffin bites. But you can swap them with red peppers, mushrooms, and other veggies if you want. 

Cheesy Egg Bites 

Top your egg bites with shredded cheese of your choice for a nice cheesy egg bite. Or you can mix ½ cup cheese into the mixture if you don’t want to top the eggs. 

Muffin Tin Egg Bites FAQs

top view large plate of muffin tin egg bites sit-in non dish towel

Can I double this recipe? 

Go right ahead and double this recipe if you want. Just grab an extra muffin tin to mix and bake up your extra batch of bites at the same time. 

How do you store egg bites? 

You can store your egg bites in an airtight container for 3–4 days in the fridge. The texture will be slightly different once they are cooled and reheated, but the bites will still taste the same. 

Do these egg bites freeze well? 

You can freeze any egg bites you don’t eat right away. I like to store them in single serve bags, then place in a large freezer bag. That way I have single serve egg bites I can pull out and warm up in the microwave!

Recipe

mini egg muffins

Muffin Tin Egg Bites

Kickstart your morning with these Muffin Tin Egg Bites. These protein-packed egg bites will fuel your body and leave you feeling full.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Course: Breakfast, Brunch

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: homemade egg bites, how to make egg bites, mini egg muffins, muffin tin egg bites, spinach egg muffins

Servings: 12 egg bites

Calories: 50kcal

Ingredients

  • 2 ½ cups zucchini chopped, will be about 1 large zucchini
  • 8 eggs
  • 1 tomato diced
  • 2 cups spinach fresh, stems removed, chopped
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp baking powder

Instructions

  • Preheat oven to 350°F. Spray a muffin tin with nonstick cooking spray.

  • Remove any excess water from the chopped zucchini by towel drying it with a clean cloth.

  • Whisk the eggs in a large bowl until they are light and airy.

  • Add the smoked paprika, salt, pepper, and baking powder and whisk again.

  • Add the tomatoes, spinach, and zucchini. Stir to combine.

  • Pour the egg mixture into the muffin tin, filling each cup about ⅔ of the way full.

  • Bake the egg bites for 25 minutes or until firm and slightly browned around the edges.

Notes

  • These egg cups have a fluffy, airy consistency due to the baking powder. For a firmer texture, replace the baking powder with ¼ cup of all-purpose flour. You can also use coconut flour for a keto-friendly recipe or cornstarch for a gluten-free option.
  • Store the egg bites in the refrigerator in an airtight container for up to 3 days.
    This recipes makes 12 egg bites in a standard size muffin tin. You can also use a mini muffin pan for smaller portions but will need to adjust the cooking time downwards.
  • Cheese is always a great addition to egg bites! Try adding ½ cup of shredded cheddar, mozzarella, or monterey jack cheese for a fun variation.
  • You can swap in most veggies for a variety of flavors. Try using shredded broccoli or cauliflower in place of the zucchini!
  • This makes a great make-ahead breakfast for meal prep.

Nutrition

Calories: 50kcalCarbohydrates: 2gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 109mgSodium: 277mgPotassium: 165mgFiber: 1gSugar: 1gVitamin A: 847IUVitamin C: 7mgCalcium: 47mgIron: 1mg

Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!



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