Better Than Starbucks Egg Bites
A quick and easy make-ahead breakfast that replaces takeout with tasty egg bites, packed with cheese and veggies.
Ingredients
Main Ingredients
- 10 large eggs
- 0.5 cup milk or cream Use based on preference
- 1 cup shredded cheddar cheese Can substitute with Swiss or pepper jack
- 0.5 cup chopped vegetables Bell peppers, tomatoes, onions are suggested
- 0.5 cup cooked and crumbled turkey bacon or beef sausage Optional, for additional protein
- 0.5 cup chopped turkey Optional for a lighter option
- to taste salt and pepper
- to cook with non-stick cooking spray For greasing muffin tin
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Generously spray a muffin tin with non-stick cooking spray.
- Chop vegetables and pre-cook turkey bacon or beef sausage, then crumble or chop.
- In a medium bowl, whisk eggs, milk or cream, salt, and pepper until combined and slightly frothy.
Filling the Muffin Cups
- Place a small handful of veggies, meat (if using), and a sprinkle of cheese into each muffin cup.
- Pour or spoon the egg mixture into each cup about 3/4 full.
- Stir each muffin cup gently with a fork so add-ins mix into the egg.
Baking
- Bake for 12–18 minutes until centers are set and tops are lightly golden.
- Let cool a few minutes, then run a butter knife or spatula around edges and remove.
- Serve warm. Store leftovers in the fridge up to 4 days or freeze for up to 2 months.
Notes
Cool completely before storing. Use a paper towel to absorb moisture when refrigerating. You can swap ingredients based on preference for varied flavors.