If you’re looking for a simple, satisfying breakfast or snack that’s packed with protein and vibrant flavors, you’re going to love this Oven Egg Bites with Cheese and Veggies Recipe. I first discovered how much these little bites could brighten up my mornings, and now I can’t stop making them—they’re quick, customizable, and always a crowd-pleaser!
Why You’ll Love This Recipe
- Protein-Packed Goodness: With eggs and cheese, these bites fuel your day with energy and keep you full longer.
- Quick & Easy: You can whip them up in under 30 minutes—perfect for busy mornings.
- Versatile Veggie Boost: I love how adding fresh veggies creates a colorful and nutritious punch.
- Kid-Friendly & Crowd-Pleasing: Whether for a family breakfast or brunch with friends, these egg bites disappear fast!
Ingredients You’ll Need
The magic of this Oven Egg Bites with Cheese and Veggies Recipe comes from balancing fluffy eggs, melty cheese, and fresh veggies together. Each ingredient plays a role, and I’ll share tips so you get the best results every time.
- Cooking Spray: Use a good-quality spray to keep the egg bites from sticking so they pop out easily.
- Large Eggs: Fresh eggs make all the difference; they’ll give your bites fluffiness and a nice golden color.
- Shredded Cheddar Cheese: Sharp cheddar adds bold flavor and gets beautifully melty—trust me, it’s worth it.
- Half-and-Half or Whole Milk: This keeps the eggs creamy and tender; half-and-half will give you a richer bite.
- Salt: Essential for enhancing all the flavors—don’t skimp here.
- Black Pepper: Freshly ground for a little kick, but you can adjust to your taste.
- Nutmeg (Optional): I like adding a tiny pinch for a subtle warmth that deepens the flavor.
- Diced Tomatoes: Adds juiciness and freshness—use ripe tomatoes if possible.
- Baby Spinach: Coarsely chopped spinach gives a mild earthiness and lovely green color.
- Green Onions: Thinly sliced, they bring a bright, oniony snap without overpowering.
Variations
One of the best things about this Oven Egg Bites with Cheese and Veggies Recipe is how easily it adapts to your personal favorites. Over time, I’ve mixed things up depending on what’s in my fridge or who I’m feeding—and I encourage you to do the same!
- Swap Your Cheese: I’ve tried mozzarella for a milder melt and pepper jack for a spicy twist—both are fantastic.
- Vegetarian Options: Add mushrooms, bell peppers, or zucchini for more veggie variety that your family will love.
- Meat Lovers: Toss in cooked bacon bits, sausage crumbles, or diced ham for an extra protein boost.
- Dairy-Free: Use non-dairy milk and skip the cheese or use a vegan cheese alternative—I’ve done this with success!
How to Make Oven Egg Bites with Cheese and Veggies Recipe
Step 1: Get Everything Ready and Preheat Your Oven
I always start by gathering all my ingredients and placing a rack in the center of the oven, preheating it to 350°F. This ensures even cooking—something I learned the hard way after getting uneven egg bites in a too-hot oven. Also, don’t forget to spray your muffin tin well with cooking spray; it makes cleanup so much easier!
Step 2: Whisk Up the Egg Mixture
In a big mixing bowl, I crack the eggs and whisk them with shredded cheddar, half-and-half (or whole milk if you prefer), salt, pepper, and just a pinch of nutmeg if you’re using it. Whisk until everything is well combined—the cheese will add nice little pockets of flavor!
Step 3: Fold in the Fresh Veggies
Next, stir in your diced tomatoes, chopped spinach, and green onions. Try to distribute them evenly so each egg bite gets a good mix of color and texture. I love how the veggies add freshness and make these a well-rounded breakfast or snack.
Step 4: Divide and Bake
Pour the mixture evenly into your prepared muffin tin—about 1/4 cup per cup works perfectly. Bake for 15 to 18 minutes until they’re set and puffed up with a lovely light golden color. Be patient and avoid opening the oven too often; these bakes deflate slightly once out, so the timing is key for that tender, fluffy texture.
Pro Tips for Making Oven Egg Bites with Cheese and Veggies Recipe
- Use Room Temperature Eggs: Letting eggs sit out for 10–15 minutes before whisking makes your egg bites more tender and fluffy.
- Don’t Overfill Your Muffin Cups: Filling only about 1/4 cup per cup prevents spilling and helps the egg bites cook evenly.
- Add Veggies Sparingly: Too many watery veggies like tomatoes can make the bites soggy; I drain excess liquid if needed before mixing.
- Test Doneness with a Toothpick: Insert it into the center; it should come out clean or with just a few cooked bits, so you avoid overbaking.
How to Serve Oven Egg Bites with Cheese and Veggies Recipe
Garnishes
I love to sprinkle fresh chopped chives or parsley on top right after baking—adds a pop of color and freshness. A light drizzle of hot sauce or a dab of sour cream also complements the cheesy, savory bites beautifully.
Side Dishes
Pair these egg bites with a side of crispy hash browns, fresh fruit salad, or even a warm slice of whole-grain toast. For brunch guests, serving alongside avocado slices or a simple mixed green salad makes a wholesome, balanced meal.
Creative Ways to Present
For a brunch party, I sometimes serve these bite-sized delights arranged on a platter lined with fresh greens, garnished with edible flowers, or stacked in colorful silicone muffin liners for a playful, inviting display.
Make Ahead and Storage
Storing Leftovers
I store leftover egg bites in an airtight container in the fridge, where they keep well for up to 4 days. They’re great for busy mornings when you want a quick grab-and-go option.
Freezing
If I’m making these ahead for the week, I freeze the cooled egg bites by placing them on a baking sheet until firm, then transferring to a freezer bag. They last up to 2 months this way, and thaw quickly when needed.
Reheating
To reheat, I pop them in the microwave—about 30 seconds to 1 minute depending on your microwave’s power. Wrapping a damp paper towel around each bite helps keep them moist and prevents rubberiness.
FAQs
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Can I use other types of cheese in this Oven Egg Bites with Cheese and Veggies Recipe?
Absolutely! Cheddar works wonderfully, but feel free to experiment with mozzarella for a milder taste, feta for tanginess, or pepper jack for a bit of spice. Each cheese will bring a unique flavor and texture.
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How can I make this recipe dairy-free?
You can substitute the half-and-half with your favorite plant-based milk like almond or oat milk, and either skip the cheese or use a dairy-free cheese alternative. Just keep in mind the texture and flavor may be slightly different.
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What’s the best way to prevent soggy egg bites?
Drain any excess liquid from veggies like tomatoes before mixing to avoid sogginess. Also, don’t overfill the muffin cups and bake until just set without overcooking for a tender, not watery, result.
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Can I prepare these in advance for meal prep?
Yes! These egg bites are perfect for meal prep. Make them on Sunday, store in the fridge or freezer, then quickly reheat during the week for a nutritious breakfast or snack.
Final Thoughts
This Oven Egg Bites with Cheese and Veggies Recipe has become one of my absolute go-tos for busy mornings and light meals. I love how it strikes the perfect balance between comfort and nutrition, with endless ways to customize so it never gets boring. I can’t recommend giving it a try enough—you’ll find yourself making these again and again, just like I do!
Print
Oven Egg Bites with Cheese and Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 egg bites (6 to 8 servings)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Protein-Packed Oven Egg Bites are a quick and easy breakfast or snack option, loaded with eggs, cheese, and fresh vegetables. Baked in a muffin tin for portion control and convenience, they offer a nutritious and delicious way to fuel your day with a balance of protein and veggies.
Ingredients
Egg Mixture
- 8 large eggs
- 1 cup shredded cheddar cheese
- 1/3 cup half-and-half or whole milk
- 1/4 teaspoon salt
- 1 dash freshly ground black pepper
- 1 pinch nutmeg (optional)
Vegetables
- 2/3 cup diced tomatoes
- 1/2 cup coarsely chopped packed baby spinach
- 1/3 cup thinly sliced green onions
Other
- Cooking spray
Instructions
- Preheat Oven and Prepare Muffin Tin: Position a rack in the center of your oven and preheat it to 350°F (175°C). Spray a 12-well muffin tin generously with cooking spray to prevent sticking.
- Whisk Egg Mixture: In a large bowl, vigorously whisk together the 8 large eggs, 1 cup shredded cheddar cheese, 1/3 cup half-and-half or whole milk, 1/4 teaspoon salt, freshly ground black pepper, and a pinch of nutmeg if using, until the mixture is smooth and combined.
- Add Vegetables: Fold in the diced tomatoes, chopped baby spinach, and sliced green onions into the egg mixture, stirring gently to distribute the vegetables evenly.
- Fill Muffin Cups: Divide the egg and vegetable mixture evenly among the 12 muffin cups, filling each about 1/4 cup full to allow room for puffing during baking.
- Bake Until Set: Place the muffin tin in the preheated oven and bake for 15 to 18 minutes, until the egg bites are puffed up, set, and lightly golden on top. Note that they will deflate slightly once removed from the oven.
- Cool and Serve: Remove the egg bites from the oven and let them cool slightly before gently removing them from the muffin tin. Serve warm or at room temperature.
Notes
- Use a toothpick to test doneness; it should come out clean when inserted.
- Customize with other vegetables or add cooked meats for variety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or oven before serving.
- Nutmeg is optional but adds a subtle warmth to the flavor.
Nutrition
- Serving Size: 2 egg bites
- Calories: 170
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 210mg
