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Fluffy Baked Egg Bites in Muffin Tins

Four fluffy muffin tin egg bites topped with visible chunks of ham and spinach, served on a white plate.
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Make easy, high protein breakfast egg bites in a muffin tin. This recipe uses a water bath for a tender texture perfect for meal prep.

Ingredients

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

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Lightly grease a standard 12-cup muffin tin or line it with silicone liners.
  2. In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined and slightly frothy.
  3. Distribute your chosen fillings—protein, cheese, and vegetables—evenly among the prepared muffin cups. Do not overfill; aim for about 1/4 full in each cup.
  4. Carefully pour the egg mixture over the fillings in each cup, filling them about three-quarters full.
  5. Prepare a water bath: Place the muffin tin inside a larger baking pan. Pour hot water into the larger pan until the water reaches halfway up the sides of the muffin tin.
  6. Bake for 20 to 25 minutes, or until the egg bites are set and a toothpick inserted near the center comes out clean.
  7. Remove the muffin tin from the water bath and let the egg bites cool in the tin for 5 minutes before removing them.

Notes

  • For the fluffiest texture, use a water bath (bain-marie) during baking to keep the heat gentle and prevent rubbery eggs.
  • To freeze: Cool the egg bites completely. Place them in a freezer-safe bag or container, separating layers with parchment paper. They keep well for up to 3 months.
  • To reheat from frozen: Microwave one or two bites for 60 to 90 seconds until heated through.
  • To reheat from refrigerated: Microwave for 20 to 30 seconds.

Nutrition

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