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Easy Egg Bites Recipe (Oven or Instant Pot)

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Get ready for a delicious and protein-packed breakfast or snack with these homemade egg bites. These little bites of goodness are incredibly versatile, allowing you to customize them with your favorite ingredients.

Whether you’re a busy morning commuter or just craving a tasty and nutritious treat, these egg bites are sure to satisfy your cravings with their fluffy texture and rich flavors.

three egg bites stacked on slate platter

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My husband loves the weekends-he doesn’t have to get up pre-dawn as he does during the week, he gets to relax with a nice cup of coffee or two while reading the news, enjoy a piping hot freshly made breakfast made by yours truly. 

For me on the other hand-the weekend morning were even more hectic than usual.  There are three little guys dead set on not letting me drink my coffee while it’s still hot and on top of that I need to cook a full hot breakfast (I’m Southern-it’s a compulsion to feed my man well!)  I was struggling to balance feeding the family with getting some relaxation myself.

I started to experiment with recipes and found the perfect solution to my dilemma: breakfast egg bites (just like the Starbucks version!) that are even easier than making scrambled eggs! Hurray for hot coffee on the weekends (and meal prep for the week)!

Why I love this recipe

These little egg bites are just like mini frittatas. They are the perfect quick breakfast to meal prep for busy mornings.

You can make them ahead of time, pop them in the microwave for 30 seconds, and be out the door with a protein-packed breakfast in minutes. They require only a few simple ingredients and you can customize them with what you have on hand around the house.

Ingredients

  • eggs (whole eggs or egg whites)
  • milk
  • your favorite toppings (see below for suggestions) I used jalapeño Havarti cheese, cilantro, and ground sausage in the ones pictured
  • salt and ground black pepper
egg muffin recipe

Step by step

The key to keeping this recipe super fast and easy is cooking up the meat (if you choose to include it) beforehand. I try to remember to brown the sausage or cook bacon when cooking the evening before and pop it into the fridge so I can just add it to the recipe the next morning. 

  1. Preheat oven and spray a 12-cup muffin pan with nonstick cooking spray.
  2. Combine milk and eggs in a large bowl and whisk until blended.
  3. Add toppings and stir to mix.
  4. Spoon egg batter into the muffin cups. Top with additional cheese if desired.
  5. Bake 30-35 minutes or until eggs are set and cooked through.

Instant Pot egg bites recipe

To make these in the Instant Pot you will want to get a silicone egg bites mold (affiliate link).

Pour 1 cup of water into the bottom of the Instant Pot then fill the silicone egg molds 2/3 full. Set into the pot and pressure cook for 8 minutes on low pressure.

Do a natural pressure release for 5 minutes then carefully manually release any additional pressure and carefully remove from the Instant Pot.

Egg bite add-in ideas

Meats

All meats should be pre-cooked

  • ground sausage
  • chopped bacon or bacon bits 
  • diced ham

Veggies

  • chopped red bell peppers
  • fresh spinach
  • chopped green onions
  • diced potatoes (should be pre-cooked first)

Shredded cheese

  • cheddar cheese
  • parmesan cheese
  • gruyere cheese
  • havarti cheese
  • mozzarella

Seasonings

  • garlic powder
  • onion powder
  • hot sauce

Other

Some recipes add a dollop of cream cheese or cottage cheese to add a creamy flavor.

sausage egg cheese muffin recipe

Storage

Store leftover egg bites in an airtight container in the refrigerator up to 3 days. 

Freeze egg bites on a tray or plate then transfer to a freezer bag for up to 3 months. Microwave for 1 minute from frozen or 30 seconds if refrigerated.

If you try this recipe please comment and rate it below, I love hearing from you!

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egg bites stacked on piece of slate

Easy Egg Bites Recipe (Oven or Instant Pot)


Description

Get ready for a delicious and protein-packed breakfast or snack with these homemade egg bites. These little bites of goodness are incredibly versatile, allowing you to customize them with your favorite ingredients. Whether you’re a busy morning commuter or just craving a tasty and nutritious treat, these egg bites are sure to satisfy your cravings with their fluffy texture and rich flavors.


Ingredients

Units Scale
  • 8 eggs
  • 1/3 cup milk
  • 1/3 cup shredded Jalapeño Havarti cheese
  • 2 tbsp cilantro
  • 16 oz ground sausage, browned and drained

Instructions

  1. Preheat oven to 350 degrees.
  2. Spray a muffin tin thoroughly with nonstick spray.
  3. In a large bowl combine milk and eggs, whisk until blended.
  4. Add cilantro, sausage and cheese, mix.
  5. Spoon mixture into muffin tin, top with additional cheese if desired.
  6. Bake 30-35 minutes until golden.

Notes

To make these in the Instant Pot you will want to get a silicone egg bites mold (affiliate link). Pour 1 cup of water into the bottom of the Instant Pot then fill the silicone egg molds 2/3 full. Set into the pot and pressure cook for 8 minutes on low pressure. Do a natural pressure release for 5 minutes then carefully manually release any additional pressure and carefully remove from the Instant Pot.

Store leftover egg bites in an airtight container in the refrigerator up to 3 days. 

Freeze egg bites on a tray or plate then transfer to a freezer bag for up to 3 months. Microwave for 1 minute from frozen or 30 seconds if refrigerated.

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Category: Breakfast
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 179
  • Sugar: 0.6 g
  • Sodium: 306.9 mg
  • Fat: 13.2 g
  • Carbohydrates: 0.9 g
  • Protein: 13.3 g
  • Cholesterol: 184.6 mg

Keywords: egg bites recipe

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44 Comments

  1. I am a big fan of egg muffins but not a soo cheese fan. I eat egg muffins every weekend for breakfast. Kids love it too. Nicely explained recipe. Thanks for the share.

  2. So excited to try this…I’ve been looking for healthy grab and go breakfasts for my boys 5am swim team practices, that they can eat easily after when they are so hungry. I love this idea and think they will too.

  3. Yum! We are big fans of Havarti but I have never tried it with jalapeño. I can’t wait to try it. I am always looking for low carb recipes to add to our rotation.

  4. Thank you so much for this recipe! With the new school year starting, I am looking for some great pre-made, low carb, grab n go breakfast options for myself. Have you experimented with half n half or heavy cream, instead of milk, to make it even lower carb? Thank you!

    1. I haven’t tried that yet Kristen but will update the post when I do-if you try it before me I’d love to hear how yours turned out! ~Melissa

    1. Yes, Beverly, to freeze them let them cool completely then wrap them in plastic wrap and store in a freezer bag. Then either thaw overnight in the fridge and warm in the oven or microwave! (I’ve heard from readers you can microwave them from frozen but I haven’t personally tried it so wouldn’t know how long to tell you to microwave them.)

  5. In the numbered steps recipe, you don’t mention adding the sausage to the mix. Also, I can’t tell from the recipe or the photos whether or not the sausage should be precooked and drained.

  6. I made this recipe for Christmas brunch this year….it was a hit! My family says this recipe is a keeper!! Thanks for the post 🙂

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