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Fluffy Muffin Tin Egg Bites for Easy Meal Prep

Close-up of fluffy muffin tin egg bites with cheese and peppers baked in a metal muffin pan.
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Learn how to make light and fluffy oven baked egg bites in a muffin tin. These high protein breakfast cups are perfect for freezer friendly breakfast meal prep.

Ingredients

Scale
  • 12 large eggs
  • 1/4 cup milk or unsweetened almond milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked, chopped protein (like ham, bacon, or sausage)
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1 cup chopped vegetables (spinach, bell peppers, or mushrooms)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a standard 12-cup muffin tin or use silicone muffin pan liners.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. This helps create a lighter texture.
  3. Stir in your cooked protein, cheese, and chopped vegetables. Distribute the mixture evenly among the 12 muffin cups, filling each about three-quarters full.
  4. For the best, non-rubbery texture, create a water bath. Place the filled muffin tin inside a larger baking pan. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the muffin tin.
  5. Bake for 18 to 22 minutes, or until the egg bites are set in the center and lightly golden.
  6. Carefully remove the muffin tin from the water bath. Let the egg muffin cups cool in the tin for 5 minutes before removing them.

Notes

  • To freeze these keto egg bites, let them cool completely. Place them in a freezer-safe bag or container. They keep well for up to 3 months.
  • To reheat egg muffins from frozen, microwave them for 1.5 to 2 minutes. If reheating thawed bites, microwave for 45 to 60 seconds.
  • For extra fluffy results, you can use an immersion blender to briefly blend the egg mixture before adding mix-ins.

Nutrition

Find it online: https://whiskdaily.com/muffin-tin-egg-bites-fluffy-recipe/